No.275
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Apricot Flaugnarde

Apricot Flaugnarde | Bijouxs Little Jewels

Summer simple. Apricot Flaugnarde, a beautiful, almost effortless dessert or snack – ready to make use of summer’s fruit bounty.

What’s in name?? A flaugnarde is big name for a simple baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, and with even less effort, the finished dish is dusted with confectioner’s sugar and can be served either warm or cold – that’s it!

So, a flaugnarde for summer dessert is a staple in the Bijouxs kitchen – simple and ready on call to make use of the bounty of beautiful fruit. This time is was apricots, tempted by their blushing faces, so hard to resist at the market. Let them ripen to get the full measure of sweetness, if you can.

These small apricots were halved, or course larger ones might need to be quartered. After removing the pits, they were placed cut side up in a liberally buttered baking dish, about a 9-inch round fluted tart pan, the round shape worked better with the apricots.

Next, mix the up the batter, which goes together in a flash, made smooth with the help of the whisk. Pour the batter around the apricots, reposition the ones that float away. Bake for about 30 minutes, until the batter has puffed around the edges, and firm in the middle. Remove from the oven, cool slightly, and dust with confectioner’s sugar.

Apricot Flaugnarde | Bijouxs Little Jewels

Summer simple. Apricot Flaugnarde, another little jewel from home.

As always, enjoy. B
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  1. Just mesmerizing, I’m sharing and drooling at the same time…

    • Lynn writes

      Hi Sue, Great to hear from you! I love these simple baked fruit desserts – Happy Summer!!

  2. Name* writes

    Summer inspiration appreciated. Gorgeous!!

  3. m.l. writes

    what would be the appropriate substitute for half and half? here in spain it is not available. looking forward to trying this!

    • Lynn writes

      Greetings in Spain! Good question – depending on what is available, you may use whole milk in place of the half and half, you can also use milk + cream in equal amounts, that’s all half and half really is anyway.
      Thank you for writing and enjoy this recipe!

  4. sippitysup writes

    Beautifully simple and inspiring. GREG

    • Lynn writes

      Thank you Greg!!! Simple little jewel….

  5. Jeff writes

    What a perfect summer dessert! Thanks for the info, and for the recipe.

    • Lynn writes

      Hi Jeff, Hope you enjoy!! Best from Biouxs

  6. Brian Weiss writes

    Mine is about five minutes from coming out of the oven and if it tastes one-tenth as great as it looks, it will be fabulous. If this were any easier, it wouldn’t count as baking. It’s one mixing bowl, two measuring cups and about 5-7 minutes of prep.

    I threw in a few blueberries because they were sitting on the counter looking for a place to go and what doesn’t taste great with blueberries in it? Just a few, so that any liquid didn’t dilute things. Adds another shape and color.

    This would be great for a party, where you needed to have dessert for 15 or 20 and not spend the rest of your life doing it. Three or four of these wouldn’t take any longer to prep, you could bake two on a cookie sheet in two levels, and you’d be done.

    • Lynn writes

      I love these desserts, truly summer simple! I shared the recipe for one with berries, No. 120, baked in a rectangular tart pan, great for parties, too.
      Love your addition of the blueberries. Here’s to summer simple! Best, Bijouxs.

  7. Nancy writes

    Lynn,
    Going to the beach this weekend with some friends and want to take this along. Two questions:
    1.) will this be a good dessert to make ahead and eaten the next day???
    2.) would it be easier to pour the liquid and then set the apricots on top?

    It looks so delicious and I am so anxious to try it.

    Thank you.
    Nancy Carter

    • Lynn writes

      Hi Nancy- Yes, I think you can certainly make this dessert ahead – as a take-along to the beach you could bake that night, then cool, cover & refrigerate overnight. Take with you slightly chilled, either cut into slices at home, or take utensils with you.
      As far as pouring in batter before fruit, either way works. I generally pour a bit of batter in the pan, then place the apricots, then pour in rest of batter, and reposition the apricots, the halves tend to need more tending based on their shape than other other fruits, such as berries. Such a such a forgiving dessert.
      Have a lovely trip to the beach! Enjoy!

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