This recipe is designed for a 26-cup tart pan. A tarte tatin is baked with the dough on top and then turned over.
Knead the dough made of 150 g flour, 100 g butter and 50 g sugar, wrap in cling film and put in the refrigerator for at least half an hour.
In the meantime, cut the apricots in half and remove the core. The lavender sugar is made by poking a teaspoon of lavender flowers in a mortar with 3 teaspoons of sugar and then straining it through a sieve.
After the dough is left to rest, roll it out on a floured surface to the size of the tart pan. Preheat the oven to 170 ° C. If you have a metal tart pan, you can place it on the electric stove and slowly melt 150 g of sugar in it. If you have a cream pan, melt the sugar in the oven. When the sugar has melted, add 60 g of butter.
Remove the mold from the heat and place the apricots inside with the outside facing down. Place the dough on top and pull a little to finish. Bake the cake for about 20-25 minutes.
After the baking time, remove the cake and let it cool for 10 minutes. Only then should it fall onto a round cake plate. Now sprinkle a few lavender flowers on the cake.
By the way, the cake is very moist; if it falls, the shortcrust pastry can soak up the apricot and caramel liquid and become nice and juicy.
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