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1
(Rosemary (fresh or possibly dry), or possibly mix of coriander seeds and fresh leaves may be used)
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2
Make the dough.
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3
Sift the flour into a bowl.
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4
Add in the sugar and salt.
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5
Whiz the dry lavender flowers for a few seconds in food processor.
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6
Stir one-third into the flour mix.
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7
Cut in the butter, then stir in cream.
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8
Roll into ball and refrigeratefor at least 20 min.
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9
Heat half the butter in a flameproof 10-inch round cake pan over medium heat.
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10
Sprinkle in half the sugar and fold in.
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11
Away from heat, arrange the prepared apples and pears tightly in the pan, in alternating concentric circles.
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12
Sprinkle with half the rest of the sugar and half the remaining grnd lavender.
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13
Dot with the rest of the butter.
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14
Put the pan over medium heat for 15 - 20 min to let the butter and sugar between the apples and pears caramelize.
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15
Shake the pan from time to time and reduce the heat after 10 min to prevent burning.
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16
Turn off the heat and leave till cold sufficient to handle.
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17
Heat the oven to 400 F. Roll the dough out into a thin circle 1 1/2 inches large than the pan.
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18
Mix the rest of the lavender with the reserved sugar.
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19
Sprinkle over the dough and press in gently.
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20
Put the dough circle over the apples and pears.
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21
Tuck the over- lapping edges between the fruit and the pan sides.
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22
Bake for 25-30 min till the pastry is cooked and golden brown.
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23
Leave to cold for at least 10 min before unmolding and serving.
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24
To unmold, cover the pan with a larger flameproof serving plat- ter.
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25
Quickly invert the tart onto the platter, so the caramelized are on top of the pastry.
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26
Tap the pan a few times and lift away.
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27
Hide any problems with a little confectioners' sugar and pop under a very warm broiler for a minute.
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28
If desired, decorate with small dry lavender flowers that have been dampened and dipped in a little sugar.
