The light is brighter, the air feels lighter, this must be summer.
And a lazy summer spent slouched on a blue couch is ok by me!
It’s the sweet appetizing smell of the ripe apricots waiting in a green bowl on the counter in my kitchen that reminded me how much I love apricot tarts.
And summer is a great time to reminisce and remember.
Like the apricot tart my grandpa used to lovingly prepare for me and my brother when we came to see him either for lunch or after school in his townhouse located three skips away from our school.
I still remember the noises inside this old house. And the smell in the kitchen.
And I know where he used to put away his spices and his sugar, or where his boxes of fragrant teas were lined up.
An apricot tart always waited for us in the summer.
La tarte aux abricots, c’est une tradition !
I suddenly realized the last time I posted a recipe for a summer tart was a very long time ago.
Une très bonne occasion.
A new crust recipe I worked on last month.
Who knew that adding baking powder to your crust could lift it and make it so much lighter? Thanks Fine Cooking for the tip.
And of course, pairing apricots with my favorite summer scent – lavender.
A bit of cuisine de Provence on a plate.
Enjoy! The result is truly unique and one that made trial tarts disappear within seconds into hungry guinea pig mouths.
Happy summer. Enjoy it while it lasts.
Apricot Lavender Tart
makes a 9-inch tart
for the gluten-free crust
½ cup (90 g) white rice flour
⅓ cup plus 1 Tbsp (45 g) gluten-free oat flour
½ cup (60 g) tapioca flour
⅓ cup plus 1 Tbsp (45 g) of powdered sugar
1½ teaspoon of xantham gum
¼ teaspoon baking powder
1 teaspoon dried lavender flowers
a pinch of sea salt
1 stick or 8 Tbsp (115 g) butter – chilled and cubed
4-5 Tbsp iced water
In the bowl of a stand mixer, sift the white rice, oat and tapioca flours with the powdered sugar, xantham gum and baking powder. Add the sea salt and dried lavender and mix well on medium speed with the paddle blade.
Drop the butter cubes in the bowl and work until it becomes crumbly and sandy.
Drop the iced water in the bowl one tablespoon at a time until the dough starts to come together and form a ball.
Flatten the ball, cover and wrap with plastic wrap and place in the fridge for at least 1 hour.
for the vanilla apricot compote
5 oz (140 g) ripe apricots – about 2
2 Tbsp natural cane sugar
1 teaspoon vanilla extract
While the dough is chilling in the fridge, place all the ingredients for the compote together in a small saucepan and cook until thick – about 4-6 minutes. Set aside.
Preheat the oven to 400 °F (200 °C).
Roll out the dough to fill a 9-inch tart pan (22-23 cm). I use some of the tapioca flour to roll it. Line the dough with the pan, press in the corners, and trim it without any overhang.
This crust recipe does not leave much overhang. Leave the crust thick to absorb the apricot juices as much as possible.
Place the dough and tart pan back in the fridge for 30 min.
for the filling
¼ cup (50 g) natural cane sugar
1 teaspoon dried lavender flowers
1 Tbsp almond flour
1.25 lb (565 g) ripe apricots – about 7
Combine the sugar and dried lavender in a small bowl. Work with your fingers to mix it well and rub the lavender with the sugar to release its scent and flavor the sugar. Set aside.
Cut each apricot in half and each half lengthwise in half-moons.
Sprinkle the almond flour on the crust. Spread the vanilla apricot compote on the crust mixing it with the almond flour.
Drop the apricot half-moons on the compote. Arrange them neatly in a circle or drop them randomly. There is beauty in the disorganized random placement of the fruit.
Sprinkle the lavender sugar all over the tart.
Bake for 10 minutes then lower the oven temperature to 375 °F (190 °C) and bake for another 40 minutes.
Let the tart cool for 20 minutes before removing it from the pan.