How to make
Clean the washed fruit from the pits and cut them in half.
Grease a tart mold with the butter and arrange the fruit on the bottom.
Sprinkle with a mixture of semolina and 2 tbsp. sugar.
Prepare the topping by beating the eggs with the remaining sugar.
Add vanilla and flour to them.
Pour the resulting homogeneous mixture over the fruit.
Bake for about 35 minutes at 320°F (160°C).
Serve the Clafoutis with Cherries and Apricots after it cools down and sprinkle with powdered sugar.
You can garnish the juicy clafoutis with whipped cream or ice cream.
If the apricots are too sour, add more sugar.
Make sure the topping is neither too runny, as for Creme Caramel for example, nor thicker than pancake batter.
