Apple-pear Tart with Lavender Honey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the shortcrust pastry:
- 150 grams flour
- 100 g butter
- 50 grams sugar
- 1 egg (s)
- 1 pinch (s) salt
For covering:
- 3 apples, (e.g. Boskop or Elstar)
- 3 pear (s)
- 2 tablespoon lemon juice
- some butter, for a 26-inch tart pan
- 250 g cream
- 4 egg yolks
- 2 tablespoon honey, lavender
- some powdered sugar, for dusting
- a few stalks lavender, for garnish
Print Recipe
Pin Recipe Instructions
- Preparations:
- Squeeze the lemon while collecting the juice. Put aside.
- Peel, quarter and core the apples and pears. Cut into thin slices and immediately drizzle with the lemon juice and mix so that the fruit does not turn brown and unsightly.
- Butter a 26 tart tin well.
- Separate the 4 eggs - the yolks are needed.
- Preheat the oven to 180 ° C (convection 160 ° C)
- Preparation:
- Quickly knead a shortcrust pastry from flour, butter, 50 g sugar, 1 whole egg and a pinch of salt. Wrap in foil and place in the refrigerator for about 30 minutes.
- Line the prepared tart form with the well-cooled shortcrust pastry and spread the sliced apples and pears on the pastry in a fan shape.
- Pre-bake in a preheated oven at 180 ° C for about 20 minutes.
- In the meantime, mix the 250 g cream with 4 egg yolks and 2 tablespoon lavender honey.
- Take the tart briefly out of the oven, pour the cream-egg-honey mixture over the tart and quickly distribute it evenly.
- Now bake the tart for another 20-25 minutes.
- Tip:
- After cooling, you can dust the tart with powdered sugar and garnish with a few lavender flowers (with or without a stem).
- Do not use more honey than stated in the recipe.
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