Go Back

Honey Glazed Apricot & Lavender Tarts

Elegant mini tarts featuring a crisp shortcrust pastry shell, a sweet-tart apricot filling, and a floral lavender honey glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 tarts
Course: Afternoon Tea, Dessert
Cuisine: French, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry Shell
  • 1.25 cups all-purpose flour
  • 0.5 cup butter cold, cubed
  • 0.33 cup powdered sugar
  • 1 egg yolk
Filling & Topping
  • 1 cup apricot preserves or fresh apricot compote
  • 0.25 cup honey
  • 1 tsp dried lavender for infusion
  • 6 sprigs fresh lavender garnish
  • 1 tbsp sparkling sugar coarse

Equipment

  • Mini tart pans (fluted)
  • Food processor
  • Saucepan
  • Rolling pin

Method
 

  1. Pulse flour, sugar, and cold butter in a food processor until crumbly. Add egg yolk to form dough. Chill for 30 mins.
  2. Roll out dough and press into tart pans. Prick bottoms and blind bake at 375°F (190°C) for 15-20 mins until golden.
  3. Warm the honey and steep dried lavender in it for 15 minutes. Strain.
  4. Fill the cooled tart shells with apricot preserves or compote.
  5. Drizzle with lavender honey, garnish with fresh lavender sprigs, and sprinkle with coarse sugar.
  6. Serve at room temperature.

Notes

If you don't have tart pans, you can use a muffin tin, though you won't get the fluted edges.