Crisp lavender tartlets with roasted apricot and light honey cream
An original dessert of individual buttery crisp tartlets with a subtle touch of lavender, filled with roasted apricots and finished with a light honey cream. It balances floral notes, caramelized fruit, and a delicately crisp texture.
Ingredients
- 180 g all-purpose flour (for the base)
- 40 g powdered sugar (for the base)
- 100 g cold butter, cubed (unsalted)
- 1 unit egg yolk (for the base)
- 2 g dried culinary lavender (lightly crushed)
- 1 g salt (for the base)
- 400 g fresh apricots (partidos por the mitad and boneless)
- 45 g honey (for roasting the fruta)
- 15 ml lemon juice (for the fruta)
- 5 ml vanilla extract (for the fruta)
- 180 ml heavy cream (well cold)
- 120 g plain Greek yogurt (for the cream)
- 30 g honey (for the cream)
- 2 g lemon zest (for the cream)
- 25 g chopped pistachios (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 small tartlet pans or a tartlet tray.
- 2
In a bowl, mix the all-purpose flour, powdered sugar, dried culinary lavender, and salt. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles fine crumbs. Add the egg yolk and mix just until a dough forms.
- 3
Divide the dough into 6 portions and press it into the pans, creating a base and thin sides. Prick the bottoms with a fork and chill for 10 minutes.
- 4
Place the fresh apricots on a small baking tray. Toss them with 45 g honey, lemon juice, and vanilla extract until well coated.
- 5
Bake the chilled tart shells for 15 minutes at 180 °C / 350 °F, until lightly golden. At the same time, roast the apricots for 18 to 20 minutes at 180 °C / 350 °F, until tender and lightly caramelized.
- 6
Let the tartlets cool for 10 minutes, then carefully unmold them. Let the roasted apricots cool as well and reserve their juices.
- 7
For the cream, whip the heavy cream to soft peaks. In another bowl, mix the plain Greek yogurt with 30 g honey and the lemon zest. Fold in the whipped cream to create a light filling.
- 8
Fill each tartlet with a spoonful of honey cream, top with the roasted apricots, and drizzle with a few drops of the reserved roasting juices.
- 9
Finish with the chopped pistachios on top and serve the tartlets slightly chilled or at room temperature.
Chef tips
For a more delicate floral flavor, rub the lavender into the powdered sugar before adding it to the flour. Do not use too much, or it may overpower the dessert.
Substitutions
You can replace the apricots with peaches or plums. Pistachios can be swapped for chopped almonds if you prefer a different nut.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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