The combo of apricots and lavender is a baking classic. These flavours match themselves perfectly and are use together for many ways. In the last year I baked shortbread tart with the apricot lavender filling (here). It was delicious. This year I baked shortbread lavender tart with apricot filling. This time lavender is a part of pastry not filling. It is even better. The same ingredients, two different cakes. The same flavours, different taste experience. I highly recommend to try. Enjoy!
1 tart 10 inch
Ingredients for the base:
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- 2 cups all purpose flour
- 2 tablespoon dried lavender petals (ground to the powder)
- 2 lbs (880 g) fresh apricots
- 3 ½ oz (100 g) almond flour
- 1/3 cup (70 g) sugar
- ¼ cup (50 g) butter, softened
- 1 egg
- 1 egg
- 1 tablespoon milk
- 1 tablespoons turbinado/raw cane sugar
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in the egg and lavender, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry.
Make the filling: beat all ingredients (except the apricots) together to thick smooth paste. Spread this paste over the pastry on the bottom of the pan. Wash apricots, remove pits, cut into thin slices. Arrange all slices over the almond paste in the pan. Starting at the outer edge shape the rosette over the bottom then repeat and make another layer of slices. You should have three or four layers of fruits.
Cut out flowers (or other shapes of choice) from remaining pastry and arrange them over the filling. Beat the egg with milk in a small bowl and brush the top of the pastry with. Sprinkle with turbinado/raw cane sugar. Place the tart in the fridge until the oven is heated.
Bake at 400°F/200°C for 20 minutes then lower the temperature to 350°F/180°C and bake for further 20-25 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.
Tags: apricots, lavender.