Summary

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

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Instructions

1. Preparations:
2. Squeeze the lemon while collecting the juice. Put aside.
3. 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.
4. Butter a 26 tart tin well.
5. Separate the 4 eggs - the yolks are needed.
6. Preheat the oven to 180 ° C (convection 160 ° C)
7. Preparation:
8. 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.
9. 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.
10. Pre-bake in a preheated oven at 180 ° C for about 20 minutes.
11. In the meantime, mix the 250 g cream with 4 egg yolks and 2 tablespoon lavender honey.
12. Take the tart briefly out of the oven, pour the cream-egg-honey mixture over the tart and quickly distribute it evenly.
13. Now bake the tart for another 20-25 minutes.
14. Tip:
15. After cooling, you can dust the tart with powdered sugar and garnish with a few lavender flowers (with or without a stem).
16. Do not use more honey than stated in the recipe.