Recipes

From Saint-Saturnin-les-Apt, deep in the country that produces the best stone fruits in France, comes this interesting "almost-cake." Although the consistency is a little firmer than that of a clafoutis, the result is not unlike that well-known rustic dessert of the Limousin. The addition of 2 tablespoons all-purpose (plain) flour and ½ teaspoon baking powder to the cream will turn the mixture into a cake, but try it this authentic way first. The combination of luscious fresh apricots and lavender flowers is totally seductive.

about 2 teaspoons unsalted butter, plus 6 tablespoons (3 oz/90 g), melted and cooled
confectioners' (icing) sugar for dusting tart dish, plus 3 tablespoons
1 3/4 cups (7 oz/220 g) ground almonds
3 eggs
pinch of salt
¼ cup (3 oz/90 g) lavender honey
1 teaspoon pesticide-free fresh lavender flowers, without stems
12 large apricots, halved, pitted, then each half halved again

Preheat an oven to 350°F (180°C). Butter a 9-inch (23-cm) fluted white porcelain tart dish or a metal tart pan with about 2 teaspoons butter. Dust with the confectioners' (icing) sugar and tap out the excess.

In a bowl, combine the ground almonds, eggs, 6 tablespoons (3 oz/90 g) melted butter, 3 tablespoons confectioners' sugar, salt, honey, and lavender flowers and stir to mix well. Spread the mixture in the bottom of the prepared dish or pan.

Arrange the apricots in concentric circles on top of the almond mixture, pressing lightly to embed them but leaving their edges protruding above the surface. Bake the flan until it is bubbling and the edges of the apricots are brown, about 45 minutes, rotating the dish 180 degrees after 20 minutes and then again after another 15 to ensure even browning.

Transfer to a rack and use a paper towel to blot up some of the moisture from the top of the flan. Let cool and serve warm or at room temperature.

Serves 8