Preheat your oven to 375°F (190°C) and coat a 10-inch round quiche dish or pie plate with butter.

Slice fresh apricots in half, pit them, and arrange those halves in a circular pattern at the bottom of the dish.

In a medium mixing bowl, whisk together whole milk, heavy cream, vanilla extract, rye whiskey, and eggs until fully combined.

Pour in a pinch of salt and sift all-purpose flour into your wet mixture. Whisk until silky and lump-free.

Gently pour the prepared batter around the apricot halves, ensuring that the fruit is partially covered.

Bake for 30-35 minutes until puffed and lightly golden at the edges.

Let the flaugnarde cool to room temperature for 15-20 minutes before slicing and serving.