Craving a fruit dessert that feels a little different without veering into gimmickry? Here, the apricots are ripe yet still firm, and the rosemary is steeped in the milk just long enough to lend a clean, resinous note that catches on the vanilla custard. This is still very much a clafoutis, with that delicate, set texture somewhere between flan and cake. And because everything is weighed, you know exactly what to expect. You’ll find the rest of my gluten-free pastries in the same place.
What is gluten-free, lactose-free apricot and rosemary clafoutis?
It’s an apricot clafoutis built like a tart: a gluten-free shortcrust base topped with a vanilla custard infused with rosemary and poured over the fruit. In Rommel Reyes’s version, the classic idea is made without gluten or dairy, using plant milk and full-fat lactose-free cream.
What makes it special is the apricot-rosemary pairing. The fruit brings sweetness and a touch of acidity, while the herb adds a drier, almost woody depth that keeps the whole thing from tasting overly jammy.
Context
Chef Rommel Reyes gives first names to his creations. He explains that it was a habit at Bellouet Conseil, the pastry school where he studied in Paris, when new recipes had to be created and clearly distinguished. “Aubrey” is therefore a recipe name, not a classic pastry term.
The main ingredients
The apricots do most of the heavy lifting, so choose them carefully: ripe but still slightly firm, with a golden-orange color and a faint rosy blush. Avoid any that are too soft or blemished; they will fall apart in the oven, and you’ll lose the clean look of the halved fruit. Rommel also recommends aiming for fruit that is sweet with a slight tang, because that contrast is what gives the clafoutis its lift.
If you can get Blenheim apricots, they are especially prized for their fragrance and sweetness, particularly when apricot is the star of the dessert. California apricots also work beautifully if you want a more pronounced apricot flavor and a clearer sweet-tart balance.
The rosemary is there to infuse the filling: one sprig is enough, because it is a powerful herb and can quickly overwhelm the delicacy of the apricot. For the milk, you can use oat milk, or infuse rice or soy milk instead. The cream used here is full-fat, lactose-free, and gluten-free.
For the base, there are two options: a sweet gluten-free pastry or a gluten-free shortcrust pastry. Here, Rommel opts for the shortcrust because it isn’t sweet, which lets the apricot and vanilla take center stage. And since the recipe is calibrated down to the gram, measure by weight (and use a unit converter if needed).
Technical pointers and pitfalls to avoid
Everything is measured by weight, and that is what keeps both the pastry and the filling consistent from batch to batch. If you need to convert the measurements, do it before you start, then weigh everything out and avoid improvising along the way.
Apricots: firmness, ripeness, flavor
For baking, choose apricots that are ripe but still slightly firm. The skin should be golden orange, with a little blush to show they are at their peak. Fruit that is too soft or bruised will release juice, collapse, and leave you with a topping that blends into the filling instead of staying neatly in place.
If you want to stay true to the spirit of the recipe, look for apricots that are sweet with a slight tang. And if you have the choice, go for Blenheim for sweetness and fragrance, or California for a more pronounced flavor and a brighter sweet-tart balance.
Gluten-free shortcrust pastry: texture and chill
Rommel starts the dough by placing the flour on the work surface or in a large mixing bowl, whichever suits you. The butter must be cold: rub it in with your fingertips along with the salt, sugar, and egg until the mixture resembles coarse sand. Only then add the cold water and work it just enough to bring it together into a ball.
Wrap the dough and chill it for 1 hour. It will roll out more easily and hold its shape better in the oven. To roll it out, keep it cold and roll it between two sheets of baking paper; this prevents sticking and makes it easier to transfer. Then press it into the tart ring or prepared pan.
Rosemary infusion: gentle heat and resting time
Rosemary is infused, not cooked. Heat the milk (oat, rice, or soy) with the cream, sugar, and rosemary sprig over low heat, just until it begins to simmer, right before boiling. As soon as it simmers, take it off the heat.
Let it infuse for 10 to 15 minutes, then set it aside. Go easy on the rosemary: it’s potent, and too much will quickly overpower the apricot.
Baking: pan, blind bake, smooth filling
Preheat the oven to 180°C. Grease a 21 cm metal tart ring, 2 cm high, or a 20 cm tart pan before lining it with the pastry. Blind-bake the base for 15 minutes, then set it aside while you finish the filling.
For the filling, whisk together the gluten-free flour, sugar, eggs, infused milk and cream, vanilla, and salt until smooth. Then strain it through a fine sieve to remove any lumps and tiny bits of rosemary leaves, leaving you with a smooth, silky custard.
Arrange the apricot halves neatly over the pastry, then carefully pour in the infused filling so you do not disturb the fruit. If you like, you can also dust the top with a light layer of icing sugar.
Bake for 30 to 35 minutes, until the clafoutis is set and nicely golden. Let it cool slightly on a rack before slicing, just long enough for it to firm up.
You’ll find the rest of my gluten-free recipes there too.
Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 15 g cold water
- 270 g Schar Bread Mix or Caputo gluten-free flour
- 150 g salted vegan butter (Violife)
- 3 g salt
- 5 g sugar
- 60 g egg about 1 large egg
- 120 g oat milk gluten-free
- 120 g heavy cream lactose-free, gluten-free
- 1 small sprig of fresh rosemary
- 130 g gluten-free flour
- 100 g sugar
- 4 eggs
- 1 pinch vanilla powder or 10 g vanilla extract
- 1 pinch salt
- 7-8 ripe medium apricots pitted and halved
Instructions
Gluten-Free Shortcrust Pastry
- Place the gluten-free flour on a work surface or in a large mixing bowl.
- Using your fingertips, work in the cold butter cubes, salt, sugar, and egg until the mixture resembles coarse crumbs.
- Add the cold water and knead lightly just until a ball of dough forms. Wrap the dough in plastic wrap and chill for 1 hour.
- Full details for the gluten-free shortcrust pastry are given earlier in the article.
Infuse the Milk and Cream with Rosemary
- Heat the oat milk, lactose-free heavy cream, sugar, and rosemary sprig in a small saucepan over low heat until just simmering.
- Remove from the heat and let steep for 10-15 minutes. Set aside.
Bake the Clafoutis
- Preheat the oven to 180°C. Grease a 21 cm metal tart ring, 2 cm deep, or a 20 cm tart pan.
- Roll out the chilled dough between two sheets of parchment paper to about 4 mm thick, then line the prepared ring or pan. Blind-bake for 15 minutes, then set aside.
- In a mixing bowl, whisk together the gluten-free flour, sugar, eggs, the infused milk and cream, vanilla powder or extract, and salt until smooth. Strain to remove any lumps and bits of rosemary leaves.
- Arrange the apricots evenly over the pastry, then gently pour the infused cream mixture over the apricots.
- Bake for 30-35 minutes, or until the clafoutis is set and golden. Let cool slightly on a wire rack.
- Dust with icing sugar, or brush with a light, lukewarm fruit glaze, before slicing and serving.
