JamieOliver.com

apple tart with lavender cream

dessert recipes | serves serves 10-12
1 Peel, core and roughly chop 2 apples. Place in a saucepan with butter and cook over moderate heat for 20 minutes or until soft and of a puréed consistency. Allow to cool.
2 Peel, core and quarter remaining apples, then cut into thin slices.
3 Preheat the oven to 200C/gas 6. Roll pastry out to 3mm thick then, using a large dinner plate as a guide, cut out a 30cm-diameter circle. Place on lightly greased baking tray and score an inner circle 1½cm from the pastry edge to prevent rising. Spread the purée over the inner circle of the base and place the remaining apple slices in a tight concentric circle. Beat the egg with 1 tbsp water and brush the pastry edge with the egg wash. Sprinkle the tart with 1 tbsp sugar, then bake for 20 minutes.
4 While tart is cooking, heat 3 tbsp sugar and 3 tbsp water over a medium heat in a small saucepan until the sugar dissolves and mixture reduces a little and becomes syrupy.
5 For lavender cream, combine honey and crème fraîche in a bowl. Just before serving, sprinkle with lavender flowers.
6 Remove tart from oven, brush with sugar syrup, then turn up oven to 220C/gas 7 and cook for a further 10 minutes or until top begins to caramelise. Remove from oven and leave to cool. Dust with icing sugar and serve with lavender cream.


Recipe by Andy Harris, Photography by David Loftus
• from Jamie Magazine issue 1