Ingredients
- Apricots 500g
- Crème fraîche 250g
- Spinneysfood Organic Natural Honey 1 tbsp
- Dried lavender 1 tsp (plus extra for serving, optional)
- Spinneysfood Fine Grain White Sugar 325g
- Spinneysfood Bottled Drinking Water 110ml
- Spinneysfood Salted Butter 150g, softened
- Spinneysfood Self-Raising Flour 200g
- Spinneysfood Organic Free-Range Eggs 3
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Apricot tart with lavender and honey crème fraîche
French 25 Mins Prep · 60 Mins Cook
- Preheat oven to 160°C, gas mark 3.
- Mix the crème fraîche with the honey and lavender. Chill to infuse.
- 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.
- Halve and pit the apricots. Arrange the apricots, cut-side down, over the caramel.
- 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.
- 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.
- Serve the tart warm or at room temperature with the lavender and honey crème fraîche.