Apricot pastry slices with lavender honey

  • Guests 4 people
  • Preparation 80 minutes
  • Cooking 20 minutes
  • Difficulty Hard

To make this recipe 

unsalted-Vendée-moulded-butter-500g-grand-fermage Unsalted Vendée Moulded Butter Discover the product


  1. 400g Grand Fermage unsalted butter
  2. 500g flour
  3. 250ml water
  4. 5g salt
  5. 8 apricots
  6. 4 tsp. lavender honey
  7. 2 tsp. pearl sugar
  8. 1 egg yolk
  9. 1 tablespoon milk

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  1. Mix the flour, cubed butter, water and salt in a stand mixer until you have obtained a rough ball of dough.
  2. Roll out the dough on a floured work surface, forming it into a large rectangle. Turn once, folding the dough into thirds: imagine the rectangle were divided into three equal-sized panels, then fold the top panel toward the centre and fold the bottom panel over the top (like a letter). Turn the folded dough one quarter turn to the right.
  3. Flour the work surface and roll out the dough into a large rectangle again.
  4. Repeat this step four more times, folding the dough in thirds and turning it one quarter turn each time.
  5. Cover with cling film and chill in the fridge for 30 minutes before using.
  6. Roll out the dough onto a floured work surface, and cut into four large rectangles.
  7. Wash the apricots and cut them in half. Set two apricot halves in the middle of each rectangle, and scrunch up the edges. Pour a drizzle of lavender honey over the top.
  8. Mix the egg yolk with the milk and brush it over the pastry slices.
  9. Sprinkle with the pearl sugar and bake at 190°C for 20 minutes.

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