Miel et Lavande Tarte
Background and History
The Miel et Lavande Tarte is a quintessential French dessert that captures the essence of Provence, a region in the southeast of France known for its beautiful fields of lavender and its rich gastronomic history. This tart combines the subtle floral notes of lavender with the natural sweetness of honey, resulting in a delicate and aromatic pastry that has been cherished for generations. Traditionally, this tart is served during the lavender harvest season, celebrating the abundance of the fragrant blossoms.
The history of the tart dates back to French patisseries in the 18th century, where regional ingredients were embraced to create desserts that highlight local flavors. Honey has always been a staple in European desserts, and when combined with lavender, it adds a unique and sophisticated touch. This tart is often enjoyed during afternoon tea or as a light dessert following a summer meal, accompanied by a chilled white wine from the region.
Ingredients
- Flour - 250g
- Unsalted Butter - 125g
- Icing Sugar - 50g
- Egg - 1 (beaten)
- Salt - pinch
- Honey - 200ml
- Lavender Buds - 1 tablespoon (dried)
- Heavy Cream - 100ml
- Eggs - 3
- Vanilla Extract - 1 teaspoon
Preparation
Making the Pastry
To start, measure out 250g of flour into a mixing bowl. Add 50g of icing sugar and a pinch of salt. Mix these dry ingredients together until well combined. Cut 125g of unsalted butter into small cubes and add them to the flour mixture. Using your fingers, rub the butter into the flour until it resembles breadcrumbs.
Make a well in the center of the mixture and pour in the beaten egg. Gently combine the ingredients until they form a dough. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Lavender Honey Filling
While the dough is chilling, you can prepare the filling. In a small saucepan, gently heat 200ml of honey with 1 tablespoon of dried lavender buds. Allow the mixture to infuse for about 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
In a separate bowl, whisk together 3 eggs, 100ml of heavy cream, and 1 teaspoon of vanilla extract. Slowly add the infused honey mixture, ensuring all ingredients are well combined.
Complete Cooking Process
Assembling the Tarte
Preheat your oven to 170°C (338°F) or check your cooking timer for precise heating times. Roll out the chilled pastry on a floured surface until it fits your tart tin. Carefully line the tin with the pastry, pressing it gently into the corners and trimming any excess along the edges.
Pour the lavender honey filling into the prepared pastry case, spreading it evenly. Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
Serving Suggestions
Allow the tarte to cool before serving. This Miel et Lavande Tarte is best enjoyed slightly warm or at room temperature. Pair it with a light, aromatic white wine such as a Viognier or a floral tea like jasmine or chamomile. For an added touch, garnish each slice with a dollop of whipped cream or a sprig of fresh lavender.