Apple Flognarde Recipe

Recipe Flognarde aux pommes

Some recipes are timeless, like this apple flognarde, whose flan-like texture calls to mind another classic French dessert: clafoutis.

A restaurant in the centre of Toulouse, Barricot celebrates the flavours of southwestern France with authentic specialities and regional produce, which you can savour on its terrace facing the leafy Compans-Caffarelli Garden. With this traditional apple dessert, Chef Willy Camboulin invites you to discover a signature recipe from the Limousin and Périgord regions.

Ingredients (6 servings)

  • 6 Granny Smith apples
  • 150g sugar
  • 3 eggs
  • 60g plain flour
  • 500ml milk
  • 1/2 tsp ground cinnamon
  • 10g butter


Preheat the oven to 180°C. Peel the apples, cut them into cubes and lightly caramelise them in a pan with 20g of sugar. When the apples begin to colour, remove them from the heat and let them cool to room temperature.

In a bowl, combine the eggs and the remaining sugar. Whisk until the mixture is frothy and clear. Add the flour, milk and cinnamon, then mix until the batter is smooth. If there are any lumps, strain them out using a fine sieve.

Generously butter a tart pan and place the caramelised apples in it. Pour in the batter and bake for 40 minutes at 180°C. Remove from oven and let cool.

Is the texture of your flognarde somewhere between that of a flan and a cake? If so, congratulations – it’s a success! Serve this dessert slightly warm or cool.

For an elegant presentation, cut out flognarde circles of the same size and decorate them with julienne-cut apples. Top each portion with a cinnamon stick.

Chef’s tip

Cinnamon goes wonderfully with apple, so feel free to add this spice to any traditional recipe that does not already call for it!

What wine goes with your apple flognarde?

For a classic pairing, we suggest a wine from Alsace, like a sublime Gewürztraminer from the Jean Becker domaine with fruity and floral notes, both slightly spicy. Another possibility: a Frontignan Muscat from Château de Stony – a more daring choice given its beautiful vinosity, but whose lovely freshness goes perfectly with apples.


Chef Willy Camboulin – Barricot

(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.