Infuse this classic French dessert with a seasonal twist by incorporating blueberries and sweet apricots. For a summer showstopper, serve warm with Crème Chantilly.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
- 50g butter
- 375g apricots (approximately 11), halved and stoned
- 100g caster sugar, plus 1tsp
- 3 eggs
- 100g plain flour, sifted
- 150g blueberries
- Icing sugar, for dusting
- Crème Chantilly, optional for serving
- Preheat the oven to 200°C.
- Grease a 24cm round baking dish (avoid using a loose bottom dish).
- Melt half the butter in a frying pan over a low-medium heat. Toss in the apricots and scatter 1 tsp caster sugar.
- Stirring occasionally, cook off for 2-3 minutes until the fruit has softened and turning golden brown. Remove from heat and set aside to cool.
- Melt the remaining butter in a small saucepan.
- In a large bowl, whisk the eggs with caster sugar until light and frothy.
- Using a metal spoon, fold in the flour then gently stir in the butter.
- On the base of the baking dish, add half the apricots and all of the blueberries.
- Evenly pour the batter over the fruit then add the remaining apricots, cut-side up and press into the batter at various angles.
- Bake for 30 minutes until golden, set and risen.
- Serve warm with a dusting of icing sugar and generous dollops of Crème Chantilly.