about 500g ripe apricots
For the pastry:
60g icing sugar
125g butter, room temperature
zest of ½ lemon
3 tbsp cold water
a pinch of salt
For the frangipane:
120g butter, softened
120g ground walnuts
4 tsp flour
3 tsp lavender + 2-3 tsp for sprinkling
For the icing:
70g icing sugar
4 tbsp lime juice
For a 30cm tart form – Prep: 45 mins + 1h fridge – Oven: 40 minutes
Start by making the pastry:
In a bowl, mix the flour, icing sugar, butter, egg, lemon zest and salt. Put the dough onto a piece of cling film, flatten into a disk, wrap and refrigerate for 1 hour.
Cream the butter and sugar together until light and fluffy, beat in the egg, flour, walnuts and lavender. Set aside.
Halve the apricots, remove the stone, and cut each half into 3 wedges.
After 1 hour, preheat the oven to 170°C fan. Take the dough out of the fridge and roll out thinly on a floured surface. Lift into a greased 30-cm tart tin and trim off the overlapping edges.*
Prick the base with a fork in a few spots.
Distribute the frangipane all over the base. Sprinkle the frangipane with a bit more lavender. Arrange the apricot wedges in a nice pattern on the frangipane and sprinkle over more lavender.
Bake in the preheated oven for 40 minutes, then leave to cool on a wire rack.
Mix the icing ingredients and drizzle the tart with icing and a bit more lavender to decorate. Leave to set for 1 hour before serving.
*You will have too much dough, so you can make little Rugelach cookies from the leftovers. Shape the excess dough into a ball and roll out into a disk of approx. 20cm. Spread some of your favourite jam all over the disk (I love using Quetschekraut), leaving a 1 cm border at the edge. You can also sprinkle the jam with chopped walnuts or other nuts if you want. Cut the disk crosswise into 4, then cut again so that you end up with 8 triangles. Roll up the pastry over itself, starting from the wide border and working towards the tip. Place on a baking tray lined with baking paper. Bake in the oven along with the tart for 20 minutes.