© 2012 Viviane Perenyi Apricot Lavender Tart

I was like a child in a toy shop the first time I entered in Aurore Capucine, a small pâtisserie in the 9th arrondissement of Paris that sells delightful treats.
In the summertime, I remember there were lovely tartelettes with fresh fruits and berries. Each one looking like a pièce unique showcased in the window. And one of my favorites was the apricot and lavender tart

 © 2012 Viviane Perenyi Lavender and Apricot

First the catchy colours. The tiny purple dots of lavender against the vibrant orange slices of apricot. Then, the taste. The combination of the aromatic flower and the sweet fruit. A pleasure for the eyes and the mouth.

The dinner Paprika and I hosted last Tuesday was an occasion to recreate and share that tart so special to me. And I was pleased to see how sweet apricots on a thin layer of jam, encased in a shortcrust pastry and enhanced with the floral note of lavender piqued the interest and satisfied the taste of many as well…

 © 2012 Viviane Perenyi Apricot & Lavender Tart

Apricot & Lavender Tart

Shortcrust Pastry
210g flour
65ml water
105g butter at room temperature and diced
1 pinch of salt

Filling
8-10 apricots, pitted, sliced into wedges
4 heaped tsp of apricot jam
1 tbsp of honey
Half lemon juice
1 tsp of lavender

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Wrap the dough in cling wrap and let it rest for one hour in the fridge. Preheat oven to 180°C. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Line over it a baking paper and fill it with baking ceramic pie weight or dry beans. Bake for about 20 minutes then remove the ceramic weights and bake again for 5 minutes. Remove from the oven and let it cool on a rack.
When the pie crust is cooled spread apricot jam on the bottom. Arrange apricots slices over it. Mix the honey and lemon juice and brush apricot slices with. You can keep the tart wrapped in the fridge. Remove it at least 15 minutes before serving and sprinkle with lavender.

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J’étais comme une enfant dans un magasin de jouets la première fois que je suis entrée chez Aurore Capucine, une petite pâtisserie dans le 9ème arrondissement de Paris qui vend de superbes sucreries.
Pendant l’été, je me souviens il y avait des jolies tartelettes aux fruits frais. Chacune comme une pièce unique dans la vitrine. Et l’une de mes préférées était la tarte à l’abricot et à la lavande…

Tout d’abord les couleurs vives. Les petits points mauves de la lavande contre l’orange vif des tranches d’abricot. Ensuite, le goût. La combinaison de la fleur arômatique et du fruit sucré. Un plaisir pour les yeux et le palais.

Le dîner que Paprika et moi avons organisé mardi dernier a été une occasion de recréer et partager cette tarte si spéciale pour moi. Et cela m’a fait plaisir de voir à quel point de bons abricots sur une fine couche de confiture et une pâte brisée le tout réhaussé d’une note florale de lavande a piqué l’intérêt et satisfait le goût de certains également…

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