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.
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!
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.
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.