Aubrey: Apricot and Rosemary Gluten Free Clafoutis
A refreshing gluten free clafoutis, where juicy apricots blend perfectly with aromatic rosemary in a luscious vanilla custard. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
Ingredients
Gluten Free Pâte Brisée
- 15 g cold water
- 270 g Schar Bread Mix flour or Caputo GF Flour
- 150 g salted vegan butter – Violife
- 3 g salt
- 5 g sugar
- 60 g egg or one large egg
Clafoutis and Rosemary-Infused Custard
- 120 g oat milk gluten-free
- 120 g heavy cream dairy-free, gluten free
- 1 small sprig of fresh rosemary
- 130 g gluten-free flour
- 100 g sugar
- 4 eggs
- 1 pinch vanilla powder or 10 g vanilla extract
- 1 pinch salt
- 7-8 medium ripe apricots pitted and sliced in halves
Instructions
Gluten-Free Pâte Brisée
- Place the gluten free flour on a work surface or large mixing bowl.
- Using your fingers, incorporate the cold butter cubes, salt, sugar, and eggs until the dough resembles coarse crumbs.
- Add the cold water, then slightly knead to form a dough ball. Wrap the dough with a cling wrap and chill for an hour.
- Check out the gluten-free pâte brisée recipe for detailed instructions.
Infusing Milk and Cream with Rosemary
- Heat the oat milk, dairy-free heavy cream, sugar, and rosemary sprig in a small saucepan over low heat until it starts to simmer.
- Remove from heat and infuse for 10-15 minutes. Set aside.
Baking the Clafoutis
- Preheat the oven to 180°C (356°F). Grease a 21 cm X 2 cm deep metal tart ring or an 8-inch pie dish.
- Using a rolling pin, roll the cold dough between two sheets of baking paper to about 4 cm (0.15 in), then press it on the prepared cake ring or pie dish. Blind bake for 15 minutes, then set aside.
- In a mixing bowl, whisk together gluten free flour, sugar, eggs, infused milk and double cream, vanilla powder/extract, and salt until smooth. Strain to remove lumps and pieces of rosemary leaves.
- Arrange neatly the sliced apricots on top of the batter shortcrust dough and carefully pour the infused custard over the apricots.
- Bake for 30-35 minutes or until the clafoutis is set and golden brown. Allow the clafoutis to cool slightly on the rack.
- Sprinkle some icing sugar or brush with warm, clear fruit glaze before cutting and serving.
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