| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 60 minutes |
| Serves | 10-12 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat oven to 160°C, gas mark 3.
2
Mix the crème fraîche with the honey and lavender. Chill to infuse.
3
To make the caramel base, combine 175g of sugar and water in a medium-sized stainless steel pan over a medium heat. Stir to dissolve the sugar, then simmer until golden.
4
Halve and pit the apricots. Arrange the apricots, cut-side down, over the caramel.
5
In a food processor, blend the butter, 150g sugar and flour. Add the eggs and pulse until just combined. Spread gently over the arranged apricots.
6
Bake for approx. 1 hour or until set and pulling away from the pan’s edges. Cool slightly for approx. 4-5 minutes, then invert the tart onto a serving plate.
7
Serve the tart warm or at room temperature with the lavender and honey crème fraîche.
