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1
Prepare a medium heat fire (350F) in a wood-fired oven or cooker.
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2
To make the dough, combine the dry ingredients in a large bowl or food processor.
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3
Using your fingertips or a pastry blender, rub or cut in the butter until it is the size of peas.
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4
Gradually stir in half of the ice water until the dough comes together in a ball.
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5
Add a bit more water only if needed.
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6
Do not overwork the dough.
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7
On a floured board, form the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes or overnight.
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8
To make the filling, combine the apricots, amaretto, and water in a small saucepan and cook over low heat until the apricots are plump and soft, about 20 minutes.
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9
Remove from the heat, drain, and set aside.
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10
Roll out the dough on a lightly floured board to a 12-inch round about 1/8 inch thick.
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11
Fit into a 10-inch tart pan with a removable bottom.
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12
Run a rolling pin over the top to remove the excess dough.
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13
Fit a sheet of parchment paper in the tart shell and fill it with pie weights or dried beans.
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14
Place the pan in the oven and prebake for 15 minutes.
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15
Remove from the oven and let cool for 10 minutes before filling.
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16
Increase the oven heat to 375F by adding a small log to the fire.
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17
Cover the crust with the apricots, fanning the fruit and overlapping each slice by 1/2 inch.
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18
Heat the orange marmalade and water over low heat to a spreadable consistency.
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19
Spread over the apricots.
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20
Sprinkle with the turbinado sugar, then top with the almonds.
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21
Place on a baking sheet and bake in the oven for 20 to 30 minutes, until golden.
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22
Remove from the oven and let cool for at least 15 minutes.
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23
Once cool, remove from the tart pan, portion, and serve topped with the creme anglaise.
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24
Combine the cream, half-and-half, sugar, and honey in a nonreactive saucepan.
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25
Heat over medium-low heat to just below the boiling point, stirring with rubber spatula or wooden spoon to dissolve the sugar and honey.
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26
Remove from the heat and add the lavender.
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27
Cover and let steep for 10 minutes.
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28
Pour the mixture through a fine-mesh sieve into a bowl, pressing the lavender with the back of a large spoon to release the liquid.
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29
Discard the lavender.
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30
Return the flavored cream to the saucepan.
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31
Place the pan over medium-low heat and reheat to just below the boiling point.
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32
Whisk the egg yolks in a small bowl.
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33
Gradually whisk about 1 cup of the hot cream into the yolks to temper the eggs.
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34
Add the mixture to the saucepan with the remaining cream and cook, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
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35
Do not let the mixture boil, or the eggs will curdle.
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36
Remove from the heat and pour through a fine-mesh sieve into a large stainless steel bowl.
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37
Stir the custard gently for a few minutes to cool slightly.
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38
Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate until ready to serve.
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39
It can be kept overnight.
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40
To make lavender sugar, combine 1 cup sugar and 1 teaspoon dried lavender in a glass jar and let stand for 1 day.
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41
Grind in a spice grinder before using.
