Preheat the oven to 180'C.
Remove the stones from the apricots.
Make the pastry: mix together the flour, butter, egg, icing sugar and the seeds from a whole vanilla pod in a food processor. Pulse until the mixture forms a ball. Remove and roll out between 2 sheets of greaseproof paper. Refrigerate for 30 minutes.
Make the frangipane: place the sugar, butter, ground almonds and flour in a food processor. Add the eggs and mix until you have a smooth paste.
Make the crème fraiche by mixing together the honey, crème fraiche and the lavender flowers. Reserve in the fridge until ready to serve.
Roll out the pastry to 5mm thick and cut a circle 3cm larger than the tart case. Line the tart case with pastry and then weigh down the pastry with 2 layers of cling film and some baking beans. Bake in the oven for 15 minutes and then remove the cling film and beans. Return to the oven and cook for a further 10 minutes until golden brown.
Fill the tart case with the frangipane paste and press in the apricot halves. Be careful not to over fill. Return the filled tart to the oven and cook for 25 minutes until the frangipane is firm to touch and golden brown on top. Trim off any excess pastry using a serrated knife. Remove the tart from the case when cool.
Serve with a quenelle of the lavender crème fraiche and a dusting of icing sugar.
«If you cannot get hold of fresh apricots feel free to use preserved ones - just make sure to drain well before using.»