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Lavender Apricot Tart

Inspired by my friend Eloise, who would spend her summers in France. Her Grand Mère would utilize the local apricots and lavender to make a tart that still reminds Eloise of summer. This is an adaptation of her tart with a sweet crust, apricot preserves, a lavender-almond frangipane, and fresh apricots. Topped with an apricot and honey glaze and dried lavender!
Servings 8 servings



  • 1 cold prepared pie crust gluten-free, if needed


  • 1/3 cup non-dairy milk
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond meal
  • 2 tablespoons dried lavender pulsed into a powder
  • Pinch of salt


  • 2 tablespoons apricot preserves
  • 5-6 apricots


  • 2 tablespoons apricot preserves
  • 1 tablespoon honey
  • 1 tablespoon dried lavender


  1. Preheat oven to 375F.
  2. Remove the dough from the fridge. Press half of the prepared dough into an 8-inch tart pan with a removable bottom. Use a sharp knife to trim off any excess dough. Prick the bottom of the pastry all over with a fork. Bake in the oven for 15 mins until the pastry is firm. Allow to cool.

  3. While the crust is cooling, make the frangipane. Combine the milk, sugar, eggs, and vanilla in a large bowl. Fold in the almond meal, lavender, and salt.

  4. Spread 2 tablespoons of apricot preserves over the crust. Pour the frangipane into the tart shell and spread out evenly.

  5. Cut the apricots into 2 slices, remove the pit. Slice the apricots into 1/8 to 1/4-inch slices.
  6. Starting at the outer edge, arrange the apricots with the cut side down in concentric circles, overlapping each slice about halfway.
  7. Bake for 40-45 minutes, or until the crust is a golden brown.
  8. While the tart cools, make the galze. Warm the remaining 2 tablespoons of apricot preserves in a small sauce pan with a few drops of water and 1 tablespoon of honey. Warm over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart. Top with dried lavender.

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