Subj : Croute de Abricots With Lavender And Honey
To : All
From : Ben Collver
Date : Sun Mar 31 2024 08:58:29
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Croûte D’abricots With Lavender & Honey
Categories: Desserts, French
Yield: 8 Servings
120 g Almond flour
50 g Butter; melted; or beurre
-noisette
50 g Lavender honey
1 pn Salt
1 Egg
1/2 ts Dried organic lavender
Butter and icing sugar; to
-prepare the tart pan
4 Fresh apricots; up to 6,
-stoned and quartered
Preheat your oven at 175°C / 350°F, conventional setting.
Prepare a 20 cm / 7-5/8" 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.
