Feel free to vary the fruit and the herbs in this beautiful summer tart.
2 cups all-purpose flour
1/4 cup plus 3 Tbsp granulated sugar, divided
1 tsp salt
2 sticks unsalted butter, diced and chilled
3-4 Tbsp ice water
1 lb. small ripe apricots, halved and pitted
1-1/2 tsp. minced fresh lavender
1 oz. milk chocolate, melted
- In a large bowl, whisk together flour, 1/4 cup of the sugar, and salt until well mixed. Add the butter, and crumble together until a few pea-sized pieces remain. Add the water, and mix with your hands just until a loose dough comes together. Transfer to a large piece of plastic wrap, cover, and form into a 1-inch-thick disk. Chill in the fridge until very cold, at least 2 hours.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the dough to the parchment and roll out into a circle about 1/2-inch-thick. Place the apricot halves in the center, leaving a roughly 3/4-inch border around the fruit. Sprinkle the fruit evenly with the remaining 3 Tablespoons of sugar and the lavender. Roll the dough edges over the fruit to secure.
- Bake until the fruit is tender and the crust is lightly golden brown, about 45 minutes. Serve, drizzling the slices with the chocolate.