• Cooking Time: 45
  • Servings:
  • Preparation Time: 40


An attempt to make pretzels went weary when, as per usual, the yeast didn't rise. I had to get creative to use the white chocolate I had already chopped and the 1 pound bag of lavender I now own. I mixed my favorite recipes together, rosemary short bread tart dough became lavender short bread. With pear filling getting an autumn twist and becoming an apple filling.


  • Tart Dough
  • 1/2 cup of ground almonds
  • 1 cup of flour
  • 1 1/2 tsp of dried lavender
  • 1 tsp vanilla extract
  • 1/3 cup of honey (or 1 stick of butter & 1/2 cup of sugar)
  • 5 tb butter
  • Filling
  • Three apples peeled and roughly chopped
  • 3 ounces of white chocolate, caramelized (instructions below)
  • 1/4 cup of milk
  • Zest of a lemon
  • 1 tb of fresh lemon juice
  • sprinkle of sugar
  • sprinkle of cinnamon


  • Ground the almonds and lavender
  • Mix in the flour, vanilla and honey or melted butter
  • Mix all dough together to form a ball
  • Push it into the buttered tart pan
  • Freeze before baking at 350 for about 15 minutes until LIGHT brown
  • Caramelize white chocolate
  • Cut the white chocolate into medium sized pieces
  • Place them in a glass pan
  • Put them in a preheated oven, around 250 degrees
  • Take out the white chocolate, every 5 minutes to stir
  • The chocolate will be ready when it is a medium brown/amber color
  • Make the compote
  • Place the apples, milk and chocolate in a pot over medium/low heat
  • Stir occasionally, until apples become soft and tender about 30 minutes
  • After the compote and tart have cooled, fill the tart with the compote. Top with some toasted almonds and dried lavender
  • **Note: dried lavender has a very potent taste. Either soak the lavender in warm water before topping the tart. Or, as pictured, sprinkle lavender only in the center of the tart for a bit of flair.

Categories: Tart 
© 2006-2017 BakeSpace, Inc. All Rights Reserved