Lavender and White Chocolate Apple Tart
  • Cooking Time: 45
  • Preparation Time: 40
  • 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
  1. Ground the almonds and lavender
  2. Mix in the flour, vanilla and honey or melted butter
  3. Mix all dough together to form a ball
  4. Push it into the buttered tart pan
  5. Freeze before baking at 350 for about 15 minutes until LIGHT brown
  6. Caramelize white chocolate
  7. Cut the white chocolate into medium sized pieces
  8. Place them in a glass pan
  9. Put them in a preheated oven, around 250 degrees
  10. Take out the white chocolate, every 5 minutes to stir
  11. The chocolate will be ready when it is a medium brown/amber color
  12. Make the compote
  13. Place the apples, milk and chocolate in a pot over medium/low heat
  14. Stir occasionally, until apples become soft and tender about 30 minutes
  15. After the compote and tart have cooled, fill the tart with the compote. Top with some toasted almonds and dried lavender
  16. **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.
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.