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Perfect Apricot Almond Tart with Lavender Glaze

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A fresh and floral tart featuring a nutty almond crust, tender apricots, and a delicate lavender glaze that captures the essence of summer in every bite.

Ingredients

Scale
  • 1 ¾ cups (175g) almond flour
  • ½ cup (60g) all-purpose flour (or gluten-free 1:1 blend)
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 tbsp (38g) granulated sugar
  • 1 large egg yolk, room temperature
  • Pinch of salt
  • About 12 small to medium fresh apricots, halved and pitted
  • ½ cup (55g) almond meal
  • ⅓ cup (67g) granulated sugar
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp slivered almonds
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) milk (whole or milk of choice)
  • 1 tsp culinary lavender buds, finely ground or infused in milk
  • 1 tsp fresh lemon juice

Instructions

  1. Make the crust: In a food processor, pulse together almond flour, all-purpose flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10-12 pulses). Add the egg yolk and pulse a few more times until the dough starts to come together but isn’t sticky. If it’s too dry, add 1 tsp cold water at a time. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  2. Prepare the filling: While the dough chills, combine almond meal, sugar, melted butter, and vanilla in a bowl. Stir until it forms a thick paste. Set aside.
  3. Prep apricots: Wash, halve, and pit the apricots. Set aside.
  4. Preheat oven: Set your oven to 350°F (175°C). Lightly butter the tart pan or spray it with non-stick spray.
  5. Roll out and assemble crust: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Press it gently into the tart pan, trimming the edges. Prick the bottom with a fork to prevent bubbling.
  6. Add almond filling: Spread the almond paste evenly over the crust, leaving a small border around the edge.
  7. Arrange apricots: Place the apricot halves cut side up on top of the almond filling, fitting them snugly but not overlapping too much.
  8. Top with slivered almonds: Sprinkle evenly for added crunch and a pretty finish.
  9. Bake: Bake the tart for 40-45 minutes or until the crust is golden and the filling is bubbly. Keep an eye on the almonds—they should turn golden but not burn. If they brown too fast, loosely cover the tart with foil halfway through baking.
  10. Make the lavender glaze: While the tart bakes, whisk powdered sugar with milk, lemon juice, and finely ground lavender (or steep lavender buds in warm milk for 10 minutes, then strain). Adjust milk quantity to get a smooth but thick glaze.
  11. Glaze the tart: Once the tart is out of the oven and slightly cooled (about 10 minutes), drizzle the lavender glaze over the top using a spoon or a small piping bag. Let it set for at least 30 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent greasiness. Prick the crust before baking to avoid bubbles. Arrange apricots cut side up to roast evenly. If almonds brown too fast, cover tart loosely with foil. For a smooth glaze, strain lavender bits. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: apricot tart, almond crust, lavender glaze, summer dessert, floral dessert, nutty tart, easy tart recipe

Find it online: https://leilameals.com/perfect-apricot-almond-tart-recipe-with-easy-lavender-glaze-for-summer/