Summer Tart
This lavender-infused apricot-peach tart is just the right cake for a sunny afternoon in the garden.
For the dough you'll need:
100gr wheat flour
70gr sugar
2 eggs
the inside of one vanilla
100gr butter
Just put all ingredients in a bowl and mix them up, put the dough in the fridge while chopping up the fruit. I used one pound of apricots and one peach, however I recommend using as much fruit as you can fit in your cake pan. Once you cut all your fruit in pieces, melt a slice of butter in a pot. Add two lavender blossoms.
And one teaspoon of honey. Let it simmer a bit until the honey butter tastes like lavender. Pour it over your fruit.
While your fruit absorbs the lavender-deliciousness, take out your dough and form a base and a little rim in your cake pan. Keep the leftover dough for the crumbles. Now put your fruit on top, drizzle the lavender-butter that hasn't been absorbed over the cake and finally crumble the leftover dough over the fruit. Now pop it into the oven at 180 degrees (Celsius) for roughly 45 minutes.
Enjoy this view
I recommend serving it with some whipped cream
Enjoy!
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