A beautiful pairing – Apricot and Lavender

I’m know that I’ve said this before…  I love pairing apricots with lavender!

This time I’ve paired the two in a delicious tart – I just couldn’t resist making it when I was given some absolutely beautiful apricots – the lavender picked from a plant at the front door just finished it off.  I can assure you that it’s just as good served warm or cold, with or without cream or ice cream!

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Apricot & Lavender Tart

This tart is a given each year, when the apricots are ripe and the lavender is flowering.

Category: Dessert
Style: French
Keyword: Apricot Tart, Apricots, Gluten Free Option, Lavender
Quantity: 8
Author: sbaskitchen
Ingredients
  • 1 quantity of sweet shortcrust pastry (see below for gluten free sweet shortcrust pastry recipe link)
  • 18 - 24 large apricots
  • 1 tbsp of soft brown sugar
  • 4 sprigs of lavender
FOR THE FRANGIPANE
  • 20 g butter softened
  • 2 tablespoons sugar
  • 1/4 cup ground almond meal
  • 1 egg yolk
  • 1/4 teaspoon vanilla bean paste
  • 1 tbsp plain flour (see below for gluten free option)
Instructions
  1. Preheat oven to 175˚ (fan)
  2. Roll out pastry and line a 25cm, loose bottomed, fluted tart tin, trimming and removing the excess. Place in the refrigerator for 20 minutes.
  3. Wash the apricots, cut in half and remove the stone, and then cut each half into three wedges.
  4. Make the frangipane.
  5. Remove the uncooked tart shell from the refrigerator and spread the frangipane evenly over the base.
  6. Remove the little flowers from each of the sprigs of lavender and sprinkle over the frangipane.
  7. Arrange the apricots, standing them cut side up in concentric circles, beginning from the outer edge.
  8. Spinkle with brown sugar.
  9. Place the tart into the preheated oven and bake for 30 minutes, or until the pastry is cooked and the tips of the apricots begin to brown a little.
  10. Allow the tart to cool before removing it from the tin.
For the Frangipane
  1. Place the butter and sugar into a bowl and, using a handheld mixer, or a wooden spoon, and cream together.

  2. Add the almond meal and flour, and mix to combine.

  3. Finally add the egg yolk and vanilla and gently mix together.

Notes

For another recipe pairing apricot with lavender,  try my Apricot and Lavender Jam.

Until next time

Happy cooking and bon appétit !

Links

 

Apricots

I still remember the joy of fresh bread, lashings of homemade apricot jam, and the cream! Fresh cream, real cream, not the homogenised, pasturised stuff from the supermarket shelf – just fresh, runny cream, no sugar, not whipped, just pure fresh cream dribbling over the edge of the bread.- Oh the memories …

We now have two apricot trees in our garden, a Moorpark – supposedly rich in flavour making it great for fresh fruit, jam, drying, stewing and juice, and a Blenheim, said to be one of the most flavourful of apricots around! However, like all of our fruit trees, they have only been in the ground for six months, which means that we must be patient, and wait until they grow before we see a nice crop.

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We did have a tiny surprise though – just after Christmas I spotted one solitary little apricot. It had been hiding and growing out of our sight and, fortunately, out of the sight of the birds. I watched it carefully, trying to make sure that the birds did not beat us to it. Then early last week, when I checked on it, I discovered that a grub had made it’s mark – I hadn’t counted on that, so quickly whisked it off the tree, and took it to the kitchen, where it became a simple little sweet treat to finish our evening meal – A simple apricot pastry.

Given the lack of fruit from the garden at the moment, I am constantly on the watch for a good buy, and was delighted to read a little add in the local newspaper for apricots. I made a call and was able to pick up 10kg, which lead to a couple of heavy days in the kitchen! But from that 10kg, we now have 14 jars of apricot halves in a light syrup, 15 jars of Worcestershire sauce, and 10 jars of apricot jam in the store.

There were a few left over so whipped up an apricot and pine nut tart – gluten free.

You know, apricot jam is not only great as a spread, but it can also be used to flavour meat dishes too, and the apricot halves can be used to make delicious sweet treats such as clafoutis, charlottes, tarts etc, but will also used in savoury dishes, including a favourite – Spicy Chicken Tagine with Apricots, Rosemary and Ginger! As for the Worcestershire sauce, it’s always handy to lift an otherwise dull dish!

So now that the store is stocked up with apricot preserves, it is my plan to highlight some of them in recipes over the coming months.

Until next time…

Bon appétit!

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