Apricots, lavender and honey, a perfect marriage!
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This recipe is very close to my heart. I have been making it in various shapes and sizes for some years now. It is a classic combination of ingredients that make you long for the Provence. Dreaming about plucking the ripe apricots from your own garden, collecting lavender from the purple fields.
The recipe is really very simple and straightforward, combining, pouring and baking basically. You can make it your own by varying the amount of lavender, making it with melted butter or beurre noisette, using different types of honey (lavender would be obvious, but outside the Provence it is hard to get) or even using different fresh fruits. This recipe provides the perfect amount for 6 to 8 people. Especially when you serve it with cream or ice cream on the side. You can bake a double batch of course, but I would always recommend making the right amount for the party because this tart also is best eaten while fresh.
120 g almond flour
50 g melted butter or beurre noisette
50 g (lavender) honey
pinch of salt
1/2 tsp dried organic lavender
butter and icing sugar to prepare the tart pan
4 to 6 fresh apricots, stoned and quartered
Making the Croûte d’abricots
Preheat your oven at 175 ºC / 350 ºF, conventional setting.
Prepare a 20 cm / 7.8 inches shallow tart pan by brushing it with butter and giving it a coating of icing sugar.
Start by melting the butter or making a beurre noisette (browned butter with lovely nutty taste). Set aside and leave to cool. In a bowl combine the almond flour, honey, egg, pinch of salt and dried lavender flowers. Then add the melted or brown butter and whisk until smooth.
Pour this mixture in your mold and spread evenly. Press the apricot quarters in the mixture, arrange them the way you like best.
Bake in the oven for about 35 minutes. Keep an eye on the crust and make sure it does not brown too fast, otherwise turn the oven down to about 160 ºC / 320 ºF from the point of perfect crust color.
Take from the oven and leave to cool and firm up slightly before releasing it. Leave to cool completely, dust with icing sugar and serve.
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