Clafoutis with brandy apricots

Ingredients for 1 servings:

• 500 g apricot(s), fresh
• 2 tbsp brandy or cognac
• 2 large eggs
• 90 g sugar
• 175 ml milk
• 1 tsp organic lemon peel, finely grated
• 1 tsp vanilla extract
• 1 pinch of salt
• 50 g flour
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (top/bottom heat) and grease a 24cm tart tin or round baking dish with butter. Wash the apricots, halve, remove the stones, quarter them, and then halve them again. Arrange the slices in a circle in the baking dish, from the outside in. Drizzle with the brandy or cognac. Beat the eggs with the sugar until creamy. Stir in the milk, lemon zest, vanilla extract, and salt. Sift the flour over the apricots, stir in, and pour over the apricots. Bake in the oven for about 35-40 minutes, or until the top is golden brown. Remove from the oven, let cool slightly, dust with powdered sugar, and serve.