Apricot Lavender Tart

By Chef:  Golubka
Posted: July 27, 2012


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This apricot lavender tart has quite the charisma! Layers of honeyed lavender apricots and vanilla cream filling merge atop a gooey date and nut crust. A nectar-like orange and honey glaze gives this tart the perfect finishing touch. Delicate, sweet, and oh so delicious!


Honeyed Lavender Apricots:

  • 5-6 ripe apricots — thinly sliced
  • 1 teaspoon dried lavender flowers
  • 1/4 cup raw honey


  • 1 cup almonds — soaked overnight
  • 1/2 cup cashews — soaked for 4 hours
  • 1/4 cup coconut flakes
  • 1/2 cup soft dates — pitted, more if needed
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Vanilla Cream Filling:

  • 1 1/2 cups cashews — soaked for 4 hours
  • 1/2 cup meat of fresh young Thai coconut
  • 1/2 cup almond milk — homemade if possible
  • seeds of 1vanilla bean
  • 1/2 cup light agave syrup
  • 1/2 cup coconut oil

Orange Honey Glaze:

  • 1/2 cup freshly squeezed orange juice
  • about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes
  • 1 tablespoon honey or agave syrup


Honeyed Lavender Apricots:

1) Arrange the apricots on a Teflex-lined dehydrator tray.

2) Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water.

3) Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours.


1) Combine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers.

2) Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.

Vanilla Cream Filling:

1) Combine all the ingredients in a high speed blender until smooth and creamy.

2) Fill the tart crust and  place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.

Orange Honey Glaze:

1) Blend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.