Choose a flavoursome olive oil for this lovely pastry. You could also crush a few lavender flowers and add them to the flour.
For a 22 cm tart dish
25 minutes preparation
1 hour chilling
35 minutes cooking
200g plain flour
75ml olive oil
75ml ice cold water
A good pinch of salt
15 – 20 apricots, washed, stoned, halved or quartered
2 tablespoons lavender honey (or any honey, or sugar)
Put all the dry ingredients into a large baking bowl. Pour in the olive oil and mix lightly, with your fingers or with a knife or fork, until the dough takes on a pebbly look, with some lumps bigger than others.
Add the water very slowly, mixing again until the dough comes together – you might not need all of the water. Press the dough into a ball, cover with cling film and chill in the fridge for an hour.
Roll it out into the shape you require, line the tart case and put it back into the fridge for 10 – 15 minutes as you heat the oven to 180C.
Prick the base of the pastry with a fork and cook the base for 10 minutes. Prepare the fruit during this time. Arrange the apricots, quite tightly squeezed together, into the tart base.
Drizzle with honey or sprinkle with sugar and bake for 20 to 25 minutes until the fruit is slightly caramelised and deliciously releasing its juices.
Serve warm with vanilla or yoghurt ice cream or thick crème fraiche.
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