Clafoutis with apricots and semolina


How was clafoutis with apricots first made?

As someone who used quality and original homemade ingredients many times, I personally think that there is no substitute for homemade puff pastry. When I say quality and original ingredients, I mean the butter the French use to make puff pastry.

The butter is called „beurre sec de tourage“, which in translation means dry butter for folding the dough, that is, to knead puff pastry. This butter has higher percentage of fat – 84%. President makes this kind of butter, which is excellent for puff pastry because at the end of baking the pastry is very crunchy 🙂

10 minutes PREPARATION
50 minutes COOKING


  • 250 gr of puff pastry
  • 75 gr of eggs (2 smaller eggs)
  • 20 gr of egg yolks (1 yolk of medium size)
  • 50 gr of sugar
  • 30 gr of semolina (if you use flour, then 10 gr of flour))
  • 250 gr of sweet cream
  • 300 gr of fruit
  • 1/2 teaspoon of cardamom
  • 1/2 teaspoon of ginger
  • 1 spoon of vanilla extract or one vanilla bean


  1. Shape the dough in a tart mold (the height of the mold should be 1 cm minimum). Then, wrap it in a transparent foil and keep in the fridge for 1 hour (this is not necessary).
  2. In the meantime, mix by hand sugar and eggs, add semolina or flour, spices, vanilla and sweet cream and mix it all together.
  3. In the meantime, mix by hand sugar and eggs, add semolina or flour, spices, vanilla and sweet cream and mix it all together.
  4. Take the puff pastry in tart mold out of the fridge, cover it with the baking paper and pour in rice or beans to pose as a weight, so that the middle part does not rise during baking.
  5. Heat up the oven to 170°C and bake the puff pastry for about 10 minutes. Then take the weight out (rice or beans) together with the baking paper and start arranging the tart.
  6. Put the washed and cut fruit on the bottom of the tart, and pour the egg, semolina and spices mixture over. Raise the oven temperature to 180°C and bake the tart for about 30 minutes while constantly checking.
  7. At the end, leave it to cool for about 10 minutes and sprinkle it with powdered sugar and serve.

For me, fresh puff pastry from supermarket or any other frozen puff pastry belong to the same category.

They are a good substitute for at least two reasons.

The first one is the speed of preparation, and the other one is that you may not get 1000 leaves, but you will get at least 500, which is still fine.

What do you need for clafoutis with apricots?

You need puff pastry, defrosted or the fresh one from supermarket if you don’t want to make it yourself. But, before you put it to bake, you should leave it be for 1 hour in the tart ring and in the fridge.

Eggs, semolina (you can substitute it with flour, I didn’t try it, but maybe you can also use some ground biscuits, almond flour), apricots or cherries or some other fruit.

Clafoutis with fruits

Pay attention when choosing fruit. The more watery it is, the more flour or semolina you should put.

Then, sweet cream (or half milk, half sweet cream) and sugar. The best one is cream with 35%.

In total, you need 1 hour to make clafoutis with peaches, together with the cooling. Don’t forget the tart ring of Ø 22 cm.

This is an excellent option with coffee and tea.

How to make clafoutis

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