Simple Apricot and Lavender Tart

5 from 2 votes

This tart is simple to make, yet stunningly beautiful. Try other fruit combinations such as pear-ginger and mango-lime if you choose not to use apricots. Don't forget to sprinkle extra almond flour on the crust before adding the apricots. This helps to soak up some of the juices released from the apricots when they bake. Note that the crust will soften the longer the tart sits, so it's best served on the day it is baked.

Prep Time30

Cook Time30

Chill Time30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 362kcal

Ingredients

For the crust:

1/2 cup coconut oil melted, plus more for greasing the tart pan
1 cup almond flour
1/4 cup buckwheat flour
2 tbsp sugar Anya's recipe calls for coconut sugar; I used Turbinado sugar
1 tsp dried lavender flowers optional, but then it will just be an apricot tart
1/4 tsp sea salt
2-5 tbsp ice water as needed

For the filling:

1/4 cup sugar Anya's recipe calls for coconut sugar; I used Turbinado sugar
1 tsp dried lavender flowers optional, but then it will just be an apricot tart
11 apricots ripe, cut in half, pits removed
1 tbsp almond flour

Instructions

To make the crust:

Pour the coconut oil into a small shallow dish and place in the freezer for 10 to 15 minutes, until hardened. Lightly grease the tart pan with additional coconut oil.
In a food processor, combine the almond and buckwheat flours, sugar, lavender, and salt and pulse several times to mix. Take the hardened coconut oil out of the freezer and cut it in the dish into 1/4-inch (1/2 cm) cubes, Add it to the flour mixture and pulse until the coconut oil cubes are ground into tiny granules and incorporated into the flour and the mixture resembles sand.
Add ice water to the food processor, 1 tablespoon at a time, pulsing after each addition until the dough comes together. Check the dough with your fingers: it should stick when pressed together. If not, add 1 more tablespoon of ice water and pulse again.
Put the dough, which will be crumbly at this point, on a work surface and quickly knead together, forming a ball. Flatten it with the palm of your hand and press into the oiled tart pan. Starting with the bottom, extend it to the sides until you have an evenly thick crust. Prick with a fork several times and chill in the refrigerator for 30 minutes (or more: I chilled mine overnight).

To assemble and bake the tart:

Preheat the oven to 375 degrees F. (190 degrees C).
In a designated coffee grinder, grind the coconut sugar with the lavender (I used a mortar and pestle, which didn't really grind the flowers).
Thinly slice each apricot half lengthwise to make half-moons. Sprinkle the crust with almond flour. Arrange the apricot slices inside the crust in a circle, overlapping with the skin side facing up. When all of the crust is covered, dust it with half of the lavender sugar. Continue with the rest of the apricots, arranging them in a second layer in the same fashion. Finish by dusting the remaining lavender sugar on top.
Bake for 30 to 35 minutes, until the crust is golden brown and the apricots are caramelized. Cool on a cooling rack before unmolding and slicing. Serve on its own or with a scoop of ice cream on the side.

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