Clafoutis with figs

Name: Clafoutis with figs
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8
Ingredients: Figs ripe 1.8 lbs; Sugar 1 ½ cup; Type 00 flour 1.6 cups; Almond flour ½ cup; Potato starch 6 tbsp; Eggs (about 3 medium) 5.8 oz; Fresh liquid cream 1 ¼ cup; Rum 2 oz; Vanilla extract 1 tsp; Powdered sugar to taste

it es br fr de

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 55 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Fig clafoutis is this really amazing French fig dessert that’s kind of like a mix between a baked custard and pancake. Really, it’s got this soft, moist texture that makes each bite feel special—just so so good. This treat hails from the French countryside, and they love making it when figs are at their sweetest. And you know, it’s not a fancy pastry, so you don’t need special tools—just some basic stuff and ripe fruit. Traditionally, it was made with cherries, but figs bring a tender sweetness that totally stands out. When it’s fresh out of the oven, the smell is gentle and sweet, with a light, almost floral taste. Really sets it apart from heavier desserts. Whether you’re calling it an easy fig clafoutis or a simple fig dessert recipe, it’s perfect for a chill afternoon or even a surprise breakfast.

And look, in France, clafoutis is usually served slightly warm. Which is great. It enhances the aroma and gives the dish a soft, almost pudding-like texture. While apricots or peaches might sneak in sometimes, a fig clafoutis really shines because of those juicy figs baking into the batter. Some folks might liken it to a fig custard tart, but it’s lighter—not as rich—so you won’t feel weighed down after a slice. This dish just works great with fresh figs from the farmer’s market—making it a perfect baked fig recipe for those fruits a bit too ripe.

The golden edges become slightly crispy while the center stays smooth and moist. Whether you want a simple French dessert to finish off dinner or just something cozy for a Sunday, fig clafoutis is really easy-going. Pretty much. Swap out the fruit, serve it warm, and enjoy how the delicate flavors come together with hardly any effort. It’s a real nod to the beauty of seasonal, straightforward baking that captures the heart of a laid-back French lifestyle. Seriously good.

INGREDIENTS

For a 11-inch mold: Figs 1.8 lbs (800 g) - ripe; Sugar 1 ½ cup (300 g); Type 00 flour 1.6 cups (200 g); Almond flour ½ cup (50 g); Potato starch 6 tbsp (50 g); Eggs 5.8 oz (165 g) - (about 3 medium); Fresh liquid cream 1 ¼ cup (300 g); Rum 2 oz (60 g); Vanilla extract 1 tsp

For dusting: Powdered sugar to taste

Preparation

How to prepare Clafoutis with figs

To prepare the fig clafoutis, first crack the eggs into a large bowl, then add the vanilla extract and sugar 2. Beat with an electric mixer until the mixture is light and frothy 3.

Pour in the rum 4 and cream 5 and mix with a hand whisk 6.

Finally, add the cornstarch 7, almond flour 8, and all-purpose flour 9.

Incorporate the dry ingredients with a whisk 10 and set the batter aside for the moment. Move on to the figs: peel them 11 and chop them coarsely 12.

Line an 11-inch mold with parchment paper, then distribute the figs on the base 13 and level them with the back of a spoon 14. Finally, pour the batter over the layer of figs 15.

Bake in a preheated static oven at 356°F for about 55 minutes 16. Once golden on the surface, remove the clafoutis from the oven and let it cool slightly, then dust with powdered sugar to taste 17. Your fig clafoutis is ready to be enjoyed while still warm 18!