from weekendbakery.com
Ingredients
serves 6-8
120 g almond flour
50 g melted butter or beurre noisette
50 g (lavender) honey
pinch of salt
1 egg
1/2 tsp dried organic lavender
butter and icing sugar to prepare the tart pan
4 to 6 fresh apricots, stoned and quartered
Preheat your oven at 175 C / 350 F, conventional setting.
Prepare a 20 cm / 7.8 inches shallow tart pan by brushing it with butter and
giving it a coating of icing sugar.
Start by melting the butter or making a beurre noisette (browned butter with
lovely nutty taste). Set aside and leave to cool. In a bowl combine the almond
flour, honey, egg, pinch of salt and dried lavender flowers. Then add the
melted or brown butter and whisk until smooth.
Pour this mixture in your mold and spread evenly. Press the apricot quarters in
the mixture, arrange them the way you like best.
Bake in the oven for about 35 minutes. Keep an eye on the crust and make sure
it does not brown too fast, otherwise turn the oven down to about 160 C / 320
F from the point of perfect crust color.
Take from the oven and leave to cool and firm up slightly before releasing it.
Leave to cool completely, dust with icing sugar and serve.