Apricot clafoutis.

* Spread 1 tablespoon of icing sugar on the bottom of a springform pan or a baking dish (25 cm) previously buttered if it is not a silicone mold. Arrange the apricot shallots with the rounded side facing upwards and sprinkle them with brown sugar. Pour in the batter, the oysters will rise to the surface, this is completely normal. Sprinkle with flaked almonds and bake in a preheated oven for about 50 minutes. The clafoutis will rise, do not worry it will lower as it cools. Check the cooking using the tip of a knife; it should come out dry.
* Remove from the oven and leave to cool before unmolding. Optionally sprinkle with icing sugar before serving