Apricots and lavender Mirliton … a simple and fresh dessert for these hot summer days.
Prepared with a short crust pastry shell d a filling perfumed with lavender flowers …. it is perfect for a snack or an after lunch in the garden.
Lavender flowers are optional … I used those from my garden.
Mirliton is a very versatile dessert and you can for example replace apricots with peaches … the choice is yours.
I recommend to store the apricots and lavender Mirliton in the fridge and letting it rest at room temperature for a few minutes before serving.
You can find another tart with apricots here.
Apricots and lavender Mirliton
Short crust pastry
- 1 cup (130 g) pastry flour
- 4 tbsp (60 g) soft unsalted butter
- 3 tbsp (50 g) icing sugar
- 3 tbsp (20 g) almond meal
- 1/2 large (30 g) whole egg
- 1 g salt
- 2 large (115 g) whole eggs
- 5 tbsp + 2 tsp (85 g) superfine granulated sugar
- 1/4 cup (25 g) almond meal
- 1 tbsp (8 g) pastry flour
- 1 tbsp + 1 tsp (20 g) unsalted butter, melted
- 1/2 cup (125 g) heavy cream
- 3.5 g lavender flowers
Short crust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal and sifted icing sugar. Add lightly beaten whole egg and mix to combine. Add the sifted flour with salt and mix just to combine. Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours. Roll the dough gently until you have an even 3 mm. thickness. Gently ease the dough into the sides of a 7.5 inches (19 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the tin. Using the knife, remove the overhanging pastry. Refrigerate for at least 3 hours (or freeze).
The previous evening, infuse the lavender flowers in the cream, cover with cling film and refrigerate.
The following day, sift the heavy cream, weigh the mixture, and add more cream to obtain the weight needed for the recipe (1/2 cup - 125 g).
In a mixing bowl, combine the eggs with sugar and all the other ingredients, mixing well after each addition.
Heat fan oven at 340F - 170°C.
Make a blind bake of the tart for 15 minutes on a micro perforated tray and micro perforated mat and let cool.
Spread the halved apricots on the pastry base.
Pour the Mirliton mixture into the shell, sprinkle the surface with icing sugar and bake for 40 minutes.
When 15 minutes are left to the end of cooking, raise the oven temperature to 355F - 180 ° C and finish to bake the tart.
Remove from the oven remove the ring and allow to cool completely.
Store in the fridge.
Let the milliton tart room temperature a few minutes before serving.
recipe adapted from C. Felder