I know I must have kept you on the edge of your seats wondering what I was going to make to feature apricots after my Seasonal Spotlights post (I’d better be careful or Seasonal Spotlights might just turn into a series 😉 ). Well, you didn’t need to wait long for my desserty rendition made from the tart and juicy stone fruit. Behold: the Apricot Flaugnarde.
I know this is a little different from the typical Memorial Day post as it is neither a finger food nor meat to be grilled. But please, just hear me out.
I would argue that any recipe is a great Memorial Day recipe provided that it is a) reasonably fast to make because hanging out with friends and family should be priority #1 and b) ideally transportable for the inevitable potluck or backyard cook out. Conveniently this recipe fits the bill- it is fast, easy, foolproof, and one of the best desserts I’ve had in a long, long time.
I had a dinner part not too long ago where this dessert was featured and it was an instant hit. Just dust a little powdered sugar on the flaugnarde just before serving, and Voila! Dessert perfection.
(It may or may not have been consumed within 15 minutes flat).
Next- to answer the questions I suspect many of you are wondering about- a flaugnarde is just a fancy French term for a type of pastry that’s half way between a cake and a custard. In England this might be considered a type of pudding. It’s essentially the same method and batter recipe one would use for clafoutis– a combination of eggs, milk, sugar, and just a little bit of flour. However, while clafoutis would only ever be made with cherries, flaugnardes can made using whatever fruit you have handy.
And the apricots were handy and abounding, my friends.
And of course I couldn’t help myself when I tasted the batter and decided that it could only be improved with the addition of a little (er… maybe more like a lot of) rye whiskey. You could use bourbon as well. Or brandy would probably taste good too.
Worst case scenario if you don’t have access to liquor you might have to make do with just using vanilla. I’m sure it will still be tasty.
So Happy Memorial Day and I hope you have an amazing weekend. I’m off on another airplane headed back to Michigan to celebrate a wedding of some close friends. I’m enjoying the type of irony that exists in me leaving a chilly San Diego to travel to a hot and humid Michigan. All I can say is, Lake Michigan here I come!
See you when I return 🙂
Apricot Flaugnarde
Ingredients
- 7 apricots halved, and pits removed.
- ¾ cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon pure vanilla extract
- 3 tablespoons rye whiskey
- 3 large eggs
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Powder sugar for dusting
Instructions
- Butter a 10 inch round quiche dish or pie plate.
- Preheat the oven to 375 degrees.
- Place the apricot halves in a circular pattern in the buttered baking dish and set aside.
- In a medium mixing bowl whisk together milk, heavy cream, vanilla, whiskey, and eggs.
- Add salt and flour and whisk to remove any lumps.
- Gently pour the batter around the apricot halves and then carefully place baking dish in the oven.
- Bake for 30-35 minutes or until the flaugnarde is puffed and lightly golden on the edges.
- Cool to room temperature and dust with powdered sugar before serving.
How beautiful and relatively simple recipe! Thanks for the inspiration as this is perfect for a little afternoon tea gathering or a sweet ending to any meal.
Thank you so much Bobbi!
Apricots are one of my favorite May foods. This recipe sounds wonderful.
Mine as well 🙂
This was a great use of your apricots and not one I had thought of. Have a super weekend ?
Thank you Tandy!
This is lovely! It’s funny how impressions diverge, for me clafoutis can be made using any fruit, but flaugnarde should be tangy apples! I googled both and the rules really aren’t that strict. This looks like a perfect dessert, whatever its name I could eat it all on my own ?
Haha well now I feel like I should switch the name to clafouti 😉
Beautiful! I’ve never come across this word, although I’m not much of a baker… Love your new pic!
Thank you so much Mimi!
I love apricots and your dessert sounds delicious. My husband and I like desserts that are on the simple side and this is perfect.
Thank you Karen! Simple desserts are great, aren’t they?
Just gorgeous Sarah! And looks so easy too! Getting this one on the dessert menu ASAP!
Yes! Easy and tasty are the name of the game 🙂
This is the kind of recipe I like to serve to a crowd – easy and impressive.
Thanks Nicole!
Soooo I’m totally in love with your Seasonal Spotlights and thought they were a series, oops! If you ever do turn it into a series, just know I’m totally there to stalk your blog every month to see what you’re featuring.
Now on to this cake – it’s incredible and my European parents would go crazy over it, definitely need to make it for them this summer!
I tried this last week after going to the market and purchased some beautiful apricots. (One of my favorite). This dessert is so easy and so impressive. It’s a keeper!!
Thanks Rout! Glad you enjoyed it!
Made this with Blenheim apricots, our local treasure here in Northern California. One suggestion — put everything (except the fruit!) into a blender, blend until smooth. Far quicker and easier than mixing by hand. For me, it took more like 45 minutes to bake properly, but. I was using very ripe fruit.
Great idea with the blender! Have done that for crepes, but not for this recipe 🙂
Can you use reconstituted apricots with rum or brandy? This recipe looks and sounds delicious.
I would imagine you could do that! I haven’t tested it, but this recipe is super forgiving and I’ve tried it with a variety of fruit!