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.
Preheat oven to 350°F (175°C).
Grease a 9-inch round baking dish or gratin dish with butter or baking spray.
In a large bowl, whisk together eggs and sugar until pale and frothy.
Whisk in the milk, cream, vanilla, almond extract, salt, and melted butter.
Sift in the flour and whisk until smooth. The batter will be thin — like crêpe batter.
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.
Remove from oven, arrange apricot halves cut-side up over the partially set custard.
Pour in remaining batter carefully around the fruit.
Sprinkle with brown sugar or a drizzle of honey and scatter sliced almonds over the top.
Bake for 30–35 minutes until puffed and golden at the edges, and set in the center.
A knife inserted should come out mostly clean.
Cool for 10 minutes before serving.
Serve warm or at room temperature, dusted with powdered sugar.
Excellent with:
Crème fraîche or Greek yogurt
A drizzle of cream or honey
A fresh herb salad (like mint + basil + baby greens with a lemon vinaigrette) if you'd like a sweet-salty contrast
Swap apricots with:
Plums or peaches (stone fruit works beautifully)
Figs or cherries in season
Add 1 tsp lemon zest for brightness or a splash of orange blossom water for a floral twist.
6 servings