My Blueberry Basket

Food Blog

Peach Tarte with Lavender

by

The peach tarte with lavender is a retrospection to my holiday in the Provence in France earlier this summer. It is a light tarte that combines the wonderful tastes of summer with its ripe and sweet peaches and the elegant scent of lavender.

German blog entry

 

The Provence is known for its vast lavender fields, shining delightfully in a strong periwinkle blue with the blossoms radiating their distinctive and hauntingly beautiful scent. The Provence is also known for its unique food, its meals combining Mediterranean elements with the traditional French cooking from farther north. The abundance of different cheeses, Rosé wines, olives and crispy fresh baguettes turn even the smallest picnic into an opulent feast.

 

 

 

 

 

 

 

I’m sad to say that at the beginning of June we were a bit early to experience the lavenders to be in full bloom. Nevertheless, we could easily imagine what a gorgeousness and glory it would be just a fortnight later.

 

 

When we stayed in L’Isle-sur-la-Sorgue I bought some dried lavender blossoms for cooking. They have a wonderful scent and flavour and enhance your meals incredibly. However, if you are not a particular fan of lavender, just leave it out in this recipe of the peach tarte. I can assure you, it tastes also wonderful without.

Peach Tarte with Lavender

Serves 8
125 g (1 cup) plain flour, plus extra for dusting
50 g (1/4 cup) sugar
80 g (1/3 cup) cold, unsalted butter
a pinch of salt
1 egg

250 g (1 cup) crème fraîche
50 g (not quite ¼ cup) honey
2 egg yolks
1 teaspoon dried lavender blossoms (for cooking)
1 teaspoon cornstarch

5 peaches
1 teaspoon peach or apricot jam
2 teaspoons orange juice

some whipped cream or sugared sour cream for serving

Preheat the oven to 180° C / 160°C fan (356°F / 320°F fan).

Butter a 26cm / 10-11 inch tarte tin.

Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and quickly bring the ingredients together with your hands to form a dough. Shortly knead the dough on a floured surface then leave to rest in the fridge for about half an hour. Dust the work surface again and roll the dough out to the size of the tarte tin. Place in the tin  and bake for 15-20 minutes until slightly golden brown. Then reduce the heat in the oven to 150° C / 130°C fan (300°F / 270°F fan).

Whisk the crème fraîche, honey, egg yolks and cornstarch together until smooth. Pestle the dried lavender blossoms in a mortar and sift over the crème fraîche mixture. Fold it into the mixture and pour everything on the pre-baked pastry.

Peel the peaches and cut into halves or wedges. Arrange the peaches on the tart. Combine the jam and the orange juice and glaze the peaches using a brush.

Bake the tarte for about 50 minutes.

Serve cold or lukewarm with whipped cream or sugared sour cream.

Print the recipe here:

Peach Tarte with Lavender
Recipe Type: Dessert
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time:
Cook time:
Total time:
Serves: 8
The peach tarte with lavender is a light tarte that combines the wonderful tastes of summer with its ripe, sweet peaches and the elegant scent of lavender.
Ingredients
  • 125 g (1 cup) plain flour, plus extra for dusting
  • 50 g (1/4 cup) sugar
  • 80 g (1/3 cup) cold, unsalted butter
  • a pinch of salt
  • 1 egg
  • [br]
  • 250 g (1 cup) crème fraîche
  • 50 g (not quite ¼ cup) honey
  • 2 egg yolks
  • 1 teaspoon dried lavender blossoms (for cooking)
  • 1 teaspoon cornstarch
  • [br]
  • 5 peaches
  • 1 teaspoon peach or apricot jam
  • 2 teaspoons orange juice
  • [br]
  • some whipped cream or sugared sour cream for serving
Instructions
  1. Preheat the oven to 180° C / 160°C fan (356°F / 320°F fan).
  2. Butter a 26cm / 10-11 inch tarte tin.
  3. Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and quickly bring the ingredients together with your hands to form a dough. Shortly knead the dough on a floured surface then leave to rest in the fridge for about half an hour. Dust the work surface again and roll the dough out to the size of the tarte tin. Place in the tin and bake for 15-20 minutes until slightly golden brown. Then reduce the heat in the oven to 150° C / 130°C fan (300°F / 270°F fan).
  4. Whisk the crème fraîche, honey, egg yolks and cornstarch together until smooth. Pestle the dried lavender blossoms in a mortar and sift over the crème fraîche mixture. Fold it into the mixture and pour everything on the pre-baked pastry.
  5. Peel the peaches and cut into halves or wedges. Arrange the peaches on the tart. Combine the jam and the orange juice and glaze the peaches using a brush.
  6. Bake the tarte for about 50 minutes.
  7. Serve cold or lukewarm with whipped cream or sugared sour cream.

Enjoy the rest of the summer! 😊

All the best,
Simone