Ingredients for Apricot Frangipane Tartlets with Lavender Cream
Yields 6 tartlets. You will need 10 apricots and three separate preparations: pastry, frangipane, and lavender cream.
For the pastry:
- 250 g all-purpose flour (T55)
- 180 g unsalted butter
- 1 egg
- 60 g icing sugar
- 1 vanilla pod
- 1 pinch fine salt
For the frangipane:
- 125 g unsalted butter
- 125 g granulated sugar
- 125 g almond powder
- 20 g all-purpose flour (T55)
- 2 eggs
For the lavender cream:
- 100 g thick crème fraîche
- 30 g honey
- 15 g dried lavender
Preparation — from tart shells to filling
Start with the pastry. Preheat the oven to 180 °C (350 °F) and pit the apricots. In a bowl combine the icing sugar, flour and a pinch of salt. Add the softened butter, the egg and the seeds from the vanilla pod, then work the mixture until it comes together as a smooth ball. Flatten the dough between two sheets of parchment paper and let it rest 30 minutes in the refrigerator to relax the gluten and make it easier to roll.
While the dough chills, prepare the frangipane. Cream the butter with the sugar, then add the almond powder and flour. Incorporate the eggs and beat until you obtain a smooth, homogeneous cream. The lavender cream is quick to make: loosen the thick crème fraîche with a little honey, gently fold in the dried lavender (bruising it slightly in your fingers releases the aroma), and keep chilled until serving so the flavors meld.
Roll the dough out to about 5 mm thick and cut rounds that are 3 cm larger than your tartlet molds. Line the molds with the pastry and trim the edges. Cover each shell with a sheet of parchment and fill with baking beads or dried beans for blind baking. Bake blind for 10 minutes at 180 °C to set the crust. Remove the beads and parchment, then bake another 10 minutes until the pastry turns a light golden color.
Spoon frangipane into each baked shell, taking care not to fill right to the rim — the frangipane will rise as it bakes. Arrange the apricot halves or slices (oreillons) over the frangipane and return the tartlets to the oven for about 20 minutes, until the frangipane has puffed, browned and feels firm to the touch. Allow the tartlets to cool completely in their molds before unmolding to avoid breaking the delicate bases.
Tips for clean, crisp tartlets
Blind baking is essential for a dry, crisp base. The baking beads prevent the pastry from puffing and help dry the crust before the wet filling is added, which prevents a soggy bottom under the frangipane. Don’t overfill the molds: frangipane expands during baking and can overflow if the shells are too full. Patience is important — wait until the tartlets are fully cooled before removing them from the molds to keep the shells intact.
Serve each tartlet with a spoonful of lavender cream and a dusting of icing sugar for a neat, elegant finish. These tartlets present beautifully as a light dessert with tea or coffee and can be prepared ahead: keep the cooled tartlet shells covered, fill and bake with the apricots when ready to serve. The lavender cream should be kept chilled and added only at the last moment to preserve its texture and aroma.