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Preheat oven to 350F.
In a medium sized bowl, whisk together the milk, eggs, vanilla paste, flour, salt and ⅓ cup sugar.
Thoroughly coat the skillet with unsalted butter.
Pour one third of the batter into the prepared skillet and cook on the stovetop at medium-low heat. When the custard is almost set, add more sliced apricots and sprinkle with the remaining ⅓ cup sugar.
Pour the remaining custard over the apricots..
Bake for 30-40 minutes or until the clafoutis is puffy and golden brown.
Lightly dust with powdered sugar.
The clafoutis will settle into the pan as it cools. Best served slightly warm or at room temperature with sweetened creme fraiche and fruit.