Apricot clafoutis or tart
Apricot clafoutis is a rustic French dessert that bridges the gap between a custard and a pancake, traditionally made by baking fresh apricots in a simple batter of eggs, milk, and flour. It hails from the Limousin region of France, where it was originally a way to use up the summer stone fruit harvest. The result is a tender, flan-like cake that is often dusted with powdered sugar and served warm.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates and fat due to the flour, sugar, eggs, and butter or milk in the batter. It provides a good source of protein from the eggs and offers key nutrients like vitamin A and potassium from the apricots, with a typical slice containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 6 g |
| Carbs | 38 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 180 mg |
| Calcium | 100 mg |
| Potassium | 220 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 4 mg |
| Iron | 1.2 mg |
| Phosphorus | 90 mg |
| Magnesium | 15 mg |
| Vitamin B2 (Riboflavin) | 0.15 mg |
Per 1 slice (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, clafoutis is a prime example of French 'cuisine de grand-mère' (grandmother's cooking), prized for its simplicity and ability to showcase seasonal fruit without elaborate pastry skills. Nutritionally, using apricots instead of the traditional cherries increases the dish's beta-carotene content, which the body converts to vitamin A.
