Apple and Lavender Tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 2 tbsp sugar
• 100 g butter, cold
• 1 egg yolk
• 2 tbsp water, cold
• 1 kg apples (e.g. Golden Delicious or Pink Lady)
• 2 tbsp lemon juice
• 2 sprigs lavender, fresh
• 150 g crème fraîche
• 4 tbsp apple syrup
• 2 eggs
• 10 g butter
• 2 tbsp apple juice
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Greetings from Provence! Makes about 12 pieces

For the dough, mix the flour, salt, and 2 tablespoons of sugar. Add 100g of butter, cut into pieces, and the egg yolk. Knead everything with 2 tablespoons of cold water until you have a smooth dough. Roll out the dough between two layers of cling film and line a tart tin (approx. 30cm in diameter) with it, forming a rim. Chill the dough in the tin for about 60 minutes. For the topping, peel and quarter the apples, and remove the cores. Cut the flesh into thin slices and mix with the lemon juice. Rinse the lavender, shake dry, and pick off the leaves. Preheat the oven to 180°C. Whisk the crème fraîche with the apple syrup and eggs and spread it on the dough. Arrange the apple slices decoratively on top and sprinkle with the lavender. Bake the tart in the oven for about 30 minutes. Shortly before the end of the baking time, melt the butter with the sugar and apple juice. Brush the fruit slices with it and bake the tart for another 20 minutes, until golden brown.