Ingredients

Pastry:

• 250g flour
• 120g cold butter
• 120g icing sugar
• 1 organic lemon

Topping:

• 8-10 apricots (depending on size)
• 1 teaspoon of fresh or dried lavender flowers
• 50ml milk
• 450g ricotta
• 100g icing sugar
• 1 tbsp cornstarch
• 2 eggs

Crumble mixture:

• 60g butter
• 80g plain flour
• 1 pinch of salt
• 1 pk vanilla sugar
• 75g granulated sugar
• 1 tbsp of fresh or dried lavender flowers

Tools

• K beater

Method

Pastry:

1. For the shortcrust pastry, knead all the ingredients together into a dough using the K-Beater. Wrap the pastry in clingfilm and refrigerate for at least 1 hour.

Crumble mixture:

1. For the crumble, melt the butter and allow to cool. With the K-Beater, stir the cooled butter with the flour, salt, lavender, vanilla and granulated sugar into crumbs. As soon as crumbs form, switch off the kitchen machine and place the crumbs in the fridge.

Topping: 

1. Bring the lavender flowers, together with the milk, to the boil (in a saucepan), and then leave for 10 minutes.
2. Using the creaming beater, mix the ricotta with the icing sugar, the eggs and the cornstarch.
3. Pour the cooled milk through a strainer, pour into the mixing bowl and mix well with the other ingredients.
4. Wash, halve and core the apricots.

Assembly: 

1. Grease the tart tin. Dust the work surface with flour and roll out the dough.
2. Put the dough into the tin and press well on the edges. Leave to cool for 30 minutes.
3. In the meantime, the topping can be prepared and the oven can be preheated to 180 degrees.
4. Spread the lavender ricotta cream evenly on the pastry base and cover with apricots.
5. Bake the apricot and lavender tart for about 20 minutes in the preheated oven.
6. Then sprinkle with the crumble and bake the tart for another 35 - 40 minutes.
7. Remove from the oven and allow to cool.
8. Enjoy either warm or cold.

TIPS:

1. So that the shortcrust pastry edge is not too dark, cover the tart after about 30 minutes baking time with aluminium foil or baking paper.
2. The apricot lavender tart goes well with a scoop of vanilla ice cream or whipped cream.