Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Apricot Lavender Tart

Brunch, DessertsDina CheneyComment

Serves 6

Feel free to vary the fruit and the herbs in this beautiful summer tart. 

2 cups all-purpose flour

1/4 cup plus 3 Tbsp granulated sugar, divided

1 tsp salt

2 sticks unsalted butter, diced and chilled

3-4 Tbsp ice water

1 lb. small ripe apricots, halved and pitted

1-1/2 tsp. minced fresh lavender

1 oz. milk chocolate, melted

  1. In a large bowl, whisk together flour, 1/4 cup of the sugar, and salt until well mixed. Add the butter, and crumble together until a few pea-sized pieces remain. Add the water, and mix with your hands just until a loose dough comes together. Transfer to a large piece of plastic wrap, cover, and form into a 1-inch-thick disk. Chill in the fridge until very cold, at least 2 hours.
  2.  Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the dough to the parchment and roll out into a circle about 1/2-inch-thick. Place the apricot halves in the center, leaving a roughly 3/4-inch border around the fruit. Sprinkle the fruit evenly with the remaining 3 Tablespoons of sugar and the lavender. Roll the dough edges over the fruit to secure.
  3. Bake until the fruit is tender and the crust is lightly golden brown, about 45 minutes. Serve, drizzling the slices with the chocolate.