ABC - Croûte d’abricots with Lavender & Honey

The August recipe for the ABC club was the Croûte d’abricots with Lavender & Honey. Although I left out the lavender, it still tasted awesome. So awesome in fact, that I baked this recipe twice: one time with apricots and one time with raspberries.

First time: made half the recipe in a 6" round pan

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

With only one egg, the battery was very thick.

Added another egg

Raspberry version. Bon Appetit!

Final thoughts/tips:

• Hubby liked this recipe but it wasn't his favorite. He didn't think it was sweet enough. When I baked it again, I upped the amount of honey. Still, he gave it an 8 out of 10 rating.
• I enjoyed this tart a lot. I like desserts that are not overly sweet. The almond flavor was very good, the juicy apricots were a great combination.
• Of course, I've made some tweaks to the recipe. You can find my list of ingredients below.
• Check out what the other ABC bakers thought of this recipe.

Croûte d’abricots with Lavender & Honey

(adapted from WeekendBakery.com)

Ingredients

• 120 gr almond flour (used unblanched almond flour)
• 50 gr melted butter
• 50 gr organic honey (doubled this the second time I baked this tart)
• pinch of salt
• 2 eggs
• Zest of 1 orange
• Zest of 1 lemon
• 4 to 6 fresh apricots, stoned and quartered, or box of fresh raspberries

Please follow the instructions on how to mix the ingredients here.