Lavender Apricot Tart
Ingredients
Crust
- 1 cold prepared pie crust gluten-free, if needed
Frangipane
- 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
Filling
- 2 tablespoons apricot preserves
- 5-6 apricots
Glaze
- 2 tablespoons apricot preserves
- 1 tablespoon honey
- 1 tablespoon dried lavender
Instructions
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Preheat oven to 375F.
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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.
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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.
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Spread 2 tablespoons of apricot preserves over the crust. Pour the frangipane into the tart shell and spread out evenly.
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Cut the apricots into 2 slices, remove the pit. Slice the apricots into 1/8 to 1/4-inch slices.
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Starting at the outer edge, arrange the apricots with the cut side down in concentric circles, overlapping each slice about halfway.
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Bake for 40-45 minutes, or until the crust is a golden brown.
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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.
