Apricots lavender tart

Fresh apricots appeared in stores so it comes a possibility to bake new cake. On my blog already exist some apricot bakes but probably there was a lack of a tart. Here we have: shortbread base, apricot filling with a hint of lavender, top covered with flowers. The cake is very simple but also very tasty at the same time. Huge loads of fruits in a crunchy frame is always a good idea. Enjoy!


1 tart ø 10 inch


Ingredients for the base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups all purpose flour


  • 2 lbs fresh apricots
  • ½ cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon dried lavender petals (ground to the powder)


  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, 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.

Make filling: wash and pit apricots, slice them into half quarters. In a bowl mix together sugar, corn starch and lavender. Add apricots and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

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. Drain the apricot mixture and spread over pastry base. Cut out flowers 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 granulated sugar. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


Category: Pastries/tarts.

Tags: apricots, lavender.