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