Apricot Almond Tart Recipe Drizzled with Lavender Honey

This elegant dessert highlights many of the classic flavors of the region and is ideal for warm weather. Using ripe fruit is key: if apricots are not in season, feel free to substitute plums, pears, peaches or strawberries. If you are in an adventurous mood, instead of making one large tart it is easy to make small individual one. Just roll out the dough to fit two to three inch tart pans—and you’ll have a more dainty, bite-size dessert. Either way, this is the apricot almond tart recipe that will be a summer go-do dessert.

Yield: 1 9-inch tart

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon kosher salt
2 tablespoons sugar
8 tablespoons unsalted butter, cold and diced
3 tablespoons ice water
2 cups whole milk
5 extra-large egg yolks
1 tablespoon lemon zest
2/3 cup sugar
6  tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons unsalted butter
3 tablespoons sliced almonds, toasted
7 ripe apricots, peeled, pitted, halved, and cut into ½-inch thick slices
4 tablespoons lavender or orange blossom honey

Directions

Time to Make the Dough

For this apricot almond tart recipe, you’re going to want to break out your appliances. Add flour, salt, sugar, and butter to food processor fitted with a steel blade. Pulse until mixture resembles a coarse mixture. Add water and pulse for an additional 10 seconds. Remove dough from processor and gather into a ball. Flatten into a disk, cover with saran, and refrigerate for at least 2 hours and up to 24.

Preheat oven to 375˚ F. On a lightly floured surface, roll out disk to 10-inch circle. Place dough in 9-inch tart pan with a removable bottom. Use your fingers to gently mold dough to fit shape of pan. Cut excess dough with a pairing knife. Prick dough all over with a fork. Cover dough with parchment paper and top with dried beans. Bake in oven for 15 minutes. Remove beans and parchment paper and bake for an additional 5-10 minutes, until pastry is light golden brown. Allow pastry to cool.

For the Filling of the Apricot Almond Tart Recipe

Bring milk to a boil in saucepan. Shut off heat. In a medium bowl, stir yolks, lemon zest, sugar, and flour. Add ¼ cup milk to egg mixture and stir well. Add additional milk to mixture and mix. Put mixture back in saucepan and turn on heat to medium. Whisk mixture constantly as it thickens for about 7 to 8 minutes. Add butter, vanilla, and almond extract. Pour pastry cream into bowl and cover top of cream with saran wrap. Wrap entire bowl with saran and refrigerate for at least 4 hours.

Assemble the Tart

Spread pastry cream evenly over tart shell. Sprinkle almonds over cream evenly. Brush slices of apricots with honey and place in a circular pattern, slightly overlapping edges of fruit, until tart is full. Drizzle with remaining honey and chill.

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