Apricot clafoutis

Melt a couple tablespoons of butter in the microwave.

Grease a nine inch cast iron skillet with the rest of the butter.

Quarter the apricots and line the bottom of the pan with them in a single layer.

Combine half a cup of all-purpose flour, 40 grams of sugar and a pinch of kosher salt.

Add two large eggs, a splash of vanilla, 240 grams of whole milk, about a tablespoon of brandy and the melted butter; whisk into a smooth batter the texture of a thick pancake batter.

Pour the batter over the apricots so they are mildly submerged.

Bake in a preheated 350 degree oven, rack in the middle, about 45 minutes, until golden brown with puffed edges and a sinking center.

Cool, about half an hour; the edges pull away and the center sinks.

Dust with powdered sugar tapped through a tea ball, cut into slices like a pie, and serve warm, with whipped cream if wanted.