Apricot and Lavender Tart

Winnie Abramson, ND

By Winnie Abramson, ND

Updated

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5 from 2 votes

Indulge in this exquisite Apricot and Lavender Tart, a fusion of sweet apricots and aromatic lavender. This gluten-free and vegan delight is not only visually captivating but also relatively light, making it a perfect dessert choice.

apricot and lavender tart | healthy green kitchen

I’ve been a big fan of Anya Kassoff’s blog Golubka for a long time. It’s a lovely site full of gorgeously-photographed, health-promoting recipes, many of which are vegan and raw. Anya’s new book The Vibrant Table is just as beautiful and inspiring as her blog.

the vibrant table cover

I received The Vibrant Table from publisher Roost Books a few months back. I’ve flipped through the book many times, reading Anya’s intriguing stories and “ooh”ing and “aah”ing over the photos (taken by her talented daughter Masha Davydova), but I could not decide what to make. I recently settled on the Apricot and Lavender Tart, and was so happy that I did…it’s fabulous!

apricots | healthy green kitchen

Anya’s tart crust recipe is gluten-free and while I changed up the flours, mine is gluten-free, too. This recipe is also vegan. It’s the perfect dessert for when you want something that’s very visually appealing, but isn’t particularly over the top in terms of calories. This tart is actually very light, though you can certainly up the decadence factor by serving it with some vanilla ice cream.

apricot and lavender tart | healthy green kitchen

Be sure to use very ripe apricots, otherwise your tart won’t be as flavorful as it could be. I found organic apricots at my local natural foods store and used those; I bought my dried lavender flowers at my natural foods store, as well. If you don’t need the tart to be vegan, I imagine butter will work well in the crust.

Print Recipe
5 from 2 votes

Simple Apricot and Lavender Tart

This tart is simple to make, yet stunningly beautiful. Try other fruit combinations such as pear-ginger and mango-lime if you choose not to use apricots. Don't forget to sprinkle extra almond flour on the crust before adding the apricots. This helps to soak up some of the juices released from the apricots when they bake. Note that the crust will soften the longer the tart sits, so it's best served on the day it is baked.
Prep Time30 minutes
Cook Time30 minutes
Chill Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 362kcal

Ingredients

For the crust:

  • 1/2 cup coconut oil melted, plus more for greasing the tart pan
  • 1 cup almond flour
  • 1/4 cup buckwheat flour
  • 2 tbsp sugar Anya's recipe calls for coconut sugar; I used Turbinado sugar
  • 1 tsp dried lavender flowers optional, but then it will just be an apricot tart
  • 1/4 tsp sea salt
  • 2-5 tbsp ice water as needed

For the filling:

  • 1/4 cup sugar Anya’s recipe calls for coconut sugar; I used Turbinado sugar
  • 1 tsp dried lavender flowers optional, but then it will just be an apricot tart
  • 11 apricots ripe, cut in half, pits removed
  • 1 tbsp almond flour

Instructions

To make the crust:

  • Pour the coconut oil into a small shallow dish and place in the freezer for 10 to 15 minutes, until hardened. Lightly grease the tart pan with additional coconut oil.
  • In a food processor, combine the almond and buckwheat flours, sugar, lavender, and salt and pulse several times to mix. Take the hardened coconut oil out of the freezer and cut it in the dish into 1/4-inch (1/2 cm) cubes, Add it to the flour mixture and pulse until the coconut oil cubes are ground into tiny granules and incorporated into the flour and the mixture resembles sand.
  • Add ice water to the food processor, 1 tablespoon at a time, pulsing after each addition until the dough comes together. Check the dough with your fingers: it should stick when pressed together. If not, add 1 more tablespoon of ice water and pulse again.
  • Put the dough, which will be crumbly at this point, on a work surface and quickly knead together, forming a ball. Flatten it with the palm of your hand and press into the oiled tart pan. Starting with the bottom, extend it to the sides until you have an evenly thick crust. Prick with a fork several times and chill in the refrigerator for 30 minutes (or more: I chilled mine overnight).

To assemble and bake the tart:

  • Preheat the oven to 375 degrees F. (190 degrees C).
  • In a designated coffee grinder, grind the coconut sugar with the lavender (I used a mortar and pestle, which didn't really grind the flowers).
  • Thinly slice each apricot half lengthwise to make half-moons. Sprinkle the crust with almond flour. Arrange the apricot slices inside the crust in a circle, overlapping with the skin side facing up. When all of the crust is covered, dust it with half of the lavender sugar. Continue with the rest of the apricots, arranging them in a second layer in the same fashion. Finish by dusting the remaining lavender sugar on top.
  • Bake for 30 to 35 minutes, until the crust is golden brown and the apricots are caramelized. Cool on a cooling rack before unmolding and slicing. Serve on its own or with a scoop of ice cream on the side.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 146mg | Fiber: 5g | Sugar: 15g | Vitamin A: 927IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg

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