Apricot clafoucrumble with tonka bean

Ingredients

  • 800 g of apricots
  • 4 eggs
  • 120 g sugar
  • 1 sachet of vanilla sugar
  • 60 g of cornstarch
  • 25 cl of whole milk
  • 50 g melted butter + a small amount for the mold

For the crumble dough

  • 60 g melted butter
  • 60 g flour
  • 60 g sugar
  • 1 tonka bean

Preparation

  1. Preheat the oven to 200°C (gas mark 6-7).

  2. Butter the mold. Pit the apricots. Cut the fruit in half and spread them in the bottom of the dish, rounded side up.

  3. Beat the eggs and sugars, add the melted butter, the cornstarch and then the milk little by little. Pour the mixture over the apricots.

  4. Prepare the crumble dough by mixing the butter, flour, sugar and grated tonka bean until you obtain a sandy consistency. Spread this mixture over the clafoutis. Bake for 35 min.

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