Summer's Most Indulgent Apricot Clafoutis

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1. 1
   Rinse and dry the apricots. Remove the pits and cut the apricots in half or into quarters, depending on their size.
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2. 2
   Place the cut apricots in a bowl and sprinkle with some sugar. Gently toss to coat evenly. Let the apricots macerate while you prepare the batter; if they are less sweet or more tart, let them sit for about 30 minutes.
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3. 3
   Crack the eggs into a bowl and add the remaining sugar.
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4. 4
   Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the egg and sugar mixture.
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5. 5
   Whisk together the eggs, sugar, and vanilla seeds until well combined.
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6. 6
   Add the melted butter and stir until incorporated.
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7. 7
   Add a pinch of salt and sift in the flour. Mix until smooth and combined.
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8. 8
   Gradually pour in the warm milk while stirring until you reach a smooth batter resembling crêpe batter.
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9. 9
   Butter the inside of a baking dish and dust it evenly with brown sugar.
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10. 10
    Arrange a generous layer of apricots on the bottom of the prepared baking dish. Pour half of the batter over them.
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11. 11
    Pour the remaining batter over the first layer, then arrange the remaining apricots on top.
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12. 12
    Sprinkle about a tablespoon of brown sugar over the top to help caramelize during baking (optional but recommended).
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13. 13
    Bake in a preheated 180°C (356°F) oven for 45 minutes until the top is golden brown. Alternatively, in an air fryer, bake at 170°C for 35 minutes in bake mode.
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14. 14
    Remove from the oven and let cool. The clafoutis can be enjoyed warm, but is best after refrigerating overnight, when it will have a perfect custard-like texture and slice cleanly.
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