Apricot & Lavender Tarte from the Italian Alps

Jul 22, 2025

I had this delicious apricot tarte in a small farm restaurant reachable only on foot in the South Tyrol mountains in the Italian alps and I found the addition of lavender to be really delicious. The farm was not particularly forthcoming with the recipe (even though they were super friendly) so I literally had to test the recipe about 4 or 5 times until I got what I consider to be a pretty decent replica. It was a hot summer day and we were hiking in the alps and it was a fairly steep and rocky walk down a mountain and through a forest. Out of nowhere we were  greeted by a wonderful small farm serving a couple of different types of cakes, charcturie and cheese platters and some beautiful cold, local wines. 

Please only use edible lavender as there are different types. It is predominantly the English lavender varieties that are edible. Spanish and French lavender varieties contain camphor and so are not really suitable for cooking with. Here I used ‘Lavandula Angustifolia’.  

Apricot Tarte photo_small 

For a 25cm/9.8inch baking tray

FOR THE PASTRY

First, preheat your oven to 180°C / 350°F

·       200g Plain Flour

·       100g Unsalted Butter (very cold, cubed)

·       50g Icing Sugar

·       1 Large Egg Yolk

·       1-2 tbsp Cold Water

In a mixing bowl or food processor, combine the plain flour and cold, cubed butter. Pulse in the processor or rub together very quickly with your fingers until the mixture resembles breadcrumbs. Add the sieved icing sugar and beaten egg yolk, then pulse again or mix again. Gradually add 1-2 tablespoons of cold water until the dough comes together. Do not overwork this, it needs to be quick. 

Bring together into a ball, the flatten a little into a disc and put in the fridge for about 30 minutes. The pastry can be prepared in advance. 

After chilling, roll out the pastry on a lightly floured surface to about a 0.5cm / ¼ inch thick. Line a 25cm /9-ish inch tart tin or dish with the pastry, pressing it into the edges. If the pastry comes up above the edge of the dish, then trim it above the edge so it is even, as it will shrink during baking. 

Line the pastry with parchment paper and fill with baking beans (I use chickpeas which I keep and use over again) and blind back for 10 minutes. Then remove the baking beans and bake for an additional 5 minutes until very lightly golden. Set aside to cool. 

FOR THE ALMOND BASE

·       100g Almonds with their skins

·       100g Brown, cane sugar 

·       Pinch of Salt

In a food processor, chop the almonds so that they still retain some bite. In a frying pan, add the almonds, the sugar and the salt and on a very very low heat, toast them until they are slightly caramelised and crunchy. You will need to stir them continuously and watch like a hawk so they don’t burn. Once you are happy with their consistency – set aside. Try not to eat them!!!

FOR THE FILLING

·       1kg medium firm apricots cut as you wish – either into halves or quarters 

·       4 eggs

·       250g ricotta

·       100g brown cane sugar

·       Splash of milk

·       Pinch of Salt

·       Dash of Vanilla Essence

In a bowl, whisk the eggs and sugar together until creamy, add the ricotta, milk, salt and vanilla essence. Set to the side. 

Once your pastry is ready, lay out your apricots face down, mix your filling well and pour over the apricots. 

FOR THE TOPPING 

·       About 1 – 2 teaspoons of English lavender flowers ‘Lavandula Angustifolia’. 

·       2 tablespoons of brown cane sugar

Sprinkle the sugar and lavender flowers over the apricots and filling and bake at 180°C/ 350°F for approximately 35-40 minutes until golden. Eat while still slightly warm.