John Myers
Ingredients for 4 servings:
- 150 g flour
- 100 g butter
- 50 g sugar
- 1 egg(s)
- 1 pinch of salt
- 3 apples (e.g. Boskop or Elstar)
- 3 bulb(s)
- 2 tbsp lemon juice
- some butter, for a 26cm tart tin
- 250 g cream
- 4 egg yolks
- 2 tbsp honey, lavender
- some powdered sugar for dusting
- some lavender stems, for garnishing
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes
Wellness on the cake plate
Preparation: Squeeze the lemon, reserving the juice. Set aside. Peel, quarter, and core the apples and pears. Cut into thin slices and immediately drizzle with lemon juice and mix to prevent the fruit from turning brown and unsightly. Butter a 26cm tart tin well. Separate the 4 eggs – the yolks are needed. Preheat oven to 180°C (160°C fan oven). Preparation: Quickly knead a shortcrust pastry from flour, butter, 50g sugar, 1 whole egg, and a pinch of salt. Wrap in foil and refrigerate for about 30 minutes. Line the prepared tart tin with the well-chilled shortcrust pastry and arrange the sliced apples and pears fan-shaped over the pastry. Bake in the preheated oven at 180°C for about 20 minutes. Meanwhile, combine 250g of cream with 4 egg yolks and 2 tablespoons of lavender honey. Briefly remove the tart from the oven, pour the cream, egg, and honey mixture over the tart, and quickly spread it evenly. Bake the tart for another 20-25 minutes. Tip: After it has cooled, dust the tart with powdered sugar and garnish with a few lavender blossoms (with or without stems). Do not use more honey than the recipe calls for.
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