Clafoutis is a French baked dessert, traditionally made with cherries, and more broadly adaptable to other fruits like apricots or berries. A “Clafoutis Salad” isn’t a standard term, but if you were aiming for a fruit-forward dessert that blends baked custard and fresh elements, I’ll go with a detailed recipe for Apricot Almond Clafoutis — a warm, custardy bake that could be served with a bright salad of fresh herbs or greens as a contrasting side if desired.
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round baking dish or gratin dish with butter or baking spray.
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In a large bowl, whisk together eggs and sugar until pale and frothy.
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Whisk in the milk, cream, vanilla, almond extract, salt, and melted butter.
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Sift in the flour and whisk until smooth. The batter will be thin — like crêpe batter.
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Pour half the batter into the prepared baking dish and bake for 8 minutes until it just begins to set — this helps the fruit not sink.
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Remove from oven, arrange apricot halves cut-side up over the partially set custard.
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Pour in remaining batter carefully around the fruit.
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Sprinkle with brown sugar or a drizzle of honey and scatter sliced almonds over the top.
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Bake for 30–35 minutes until puffed and golden at the edges, and set in the center.
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A knife inserted should come out mostly clean.
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Cool for 10 minutes before serving.
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Serve warm or at room temperature, dusted with powdered sugar.
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Excellent with:
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Crème fraîche or Greek yogurt
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A drizzle of cream or honey
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A fresh herb salad (like mint + basil + baby greens with a lemon vinaigrette) if you'd like a sweet-salty contrast
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Swap apricots with:
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Plums or peaches (stone fruit works beautifully)
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Figs or cherries in season
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Add 1 tsp lemon zest for brightness or a splash of orange blossom water for a floral twist.