Baked apple and lavender tart

Baked Apple and Lavender Tart: a unique recipe filled with enticing aromas and a subtle fragrance that evokes thoughts of a blooming garden. This delicacy is not just a dessert but a culinary experience that blends tradition with originality. Whether you enjoy it in the company of loved ones or present it as a surprise, the baked apple and lavender tart is the perfect choice for any occasion.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Servings: 8

A brief story about the tart

The origins of tarts are deeply rooted in history, serving as an ingenious way to make the most of seasonal fruits. The use of lavender in sweet dishes has gained popularity in recent decades, adding an exotic and sophisticated touch. This ingredient not only provides a delicate flavor but also offers a range of health benefits, having calming and anti-inflammatory properties.

Ingredients

For the crust:
- 4 eggs
- 12 tablespoons of sugar
- 12 tablespoons of oil
- 300 grams of flour
- 1 teaspoon of baking powder

For the filling:
- 1 kg of apples (choose sweet and fragrant varieties like Golden or Fuji)
- Sugar, to taste (approximately 100 grams)
- 1 teaspoon of cinnamon
- 1/2 teaspoon of dried lavender
- 2-3 tablespoons of sunflower oil (for cooking the apples)

For the meringue:
- 4 egg whites
- 200 grams of sugar

Step by step: Preparing the tart

1. Preparing the apple filling

Start by peeling the apples. Cut them in half, remove the core, and slice them into thick slices, about 1 cm. This will help them maintain a pleasant texture during baking. Place the apple slices in a large bowl, mixing them with sugar and cinnamon to enhance their aroma.

Tip: If you want to intensify the flavor, let the apples sit for 10-15 minutes before cooking. This will allow the sugar to draw out the juice from the apples, resulting in a juicier filling.

In a pan, heat the sunflower oil over medium heat. Once the oil is hot, add the apple slices. Turn them occasionally until they become slightly soft, about 5-7 minutes. Once the apples are ready, add the dried lavender, mix well, and cover the pan with a lid. Let it sit for a few minutes to allow the flavors to combine.

2. Preparing the crust

In a large bowl, beat the eggs together with the sugar using an electric mixer on medium speed until the mixture becomes frothy and light in color. Add the oil and continue mixing until fully combined.

At this point, it's time to incorporate the flour. Sift the flour and baking powder into the egg mixture, stirring with a spatula or wooden spoon. It is important to do this gently to avoid lumps. In the end, you should have a fluid batter, similar in consistency to a sponge cake.

3. Assembling the tart

Preheat the oven to 180 °C (moderate heat). Grease a round 26 cm springform pan or a 23x34 cm square baking dish with butter. Pour the crust mixture into the pan, smoothing it out with a spatula.

Evenly spread the prepared apple slices over the entire surface of the crust. Ensure that the apples are distributed evenly for uniform baking.

4. Baking

Place the tart in the preheated oven and bake for 40-50 minutes, or until the crust is well-cooked and lightly browned. A trick to check if it's done is to insert a toothpick into the center of the tart; if it comes out clean, the tart is baked.

5. Preparing the meringue

About 5 minutes before removing the tart from the oven, prepare the meringue. Beat the egg whites with an electric mixer on high speed, gradually adding the sugar. Continue beating until you achieve a firm and glossy meringue.

When the crust is nearly ready, spread the meringue evenly over the apples, ensuring that the entire surface is well covered. Return the tart to the oven for another 5 minutes, or until the meringue becomes lightly golden on top.

6. Cooling and serving

Once the tart is ready, turn off the oven and let it cool inside with the door slightly ajar. This will help prevent the meringue from cracking. Allow the tart to cool completely before removing it from the pan.

Once cooled, the tart can be served plain or with a dollop of sour cream, ice cream, or whipped cream. The flavors of baked apples and lavender will blend perfectly, offering an unforgettable experience.

My personal tip

For an even more special touch, try adding some chopped nuts to the apple filling. The nuts add a crunchy texture that wonderfully contrasts with the softness of the apples and meringue. Additionally, if you enjoy experimenting, you can replace the cinnamon with cardamom or ginger for a different flavor.

Nutritional benefits

Apples are an excellent source of vitamins and minerals, containing antioxidants that help maintain heart health and reduce the risk of chronic diseases. Whole wheat flour, if chosen, will add even more fiber to your diet. Lavender not only adds a unique flavor but also has calming properties, often used in aromatherapy.

Frequently asked questions

1. Can I use other fruits instead of apples?
Absolutely! You can try pears or peaches, but make sure to adjust the amount of sugar according to the sweetness of the chosen fruits.

2. How can I store the tart?
The tart can be kept in the refrigerator, covered, for up to 3 days. The meringue may soften, so it is recommended to consume it fresh.

3. Is it possible to make the tart gluten-free?
Yes, you can use gluten-free flour, but make sure to add a binding agent, such as xanthan gum, to achieve a similar consistency.

Serving suggestions

For a special experience, serve the tart with a glass of cold apple cider or a warm lavender tea. These combinations will enhance the flavors and add an extra touch of refinement to your meal.

In conclusion, the baked apple and lavender tart is not only a simple and quick recipe but also an opportunity to experiment and enjoy natural flavors. Whether you prepare it for a gathering with friends or to treat yourself, it is sure to bring smiles and joy. Savor every bite!

 Ingredients: for the base: 4 eggs, 12 tablespoons of sugar, 12 tablespoons of oil, about 300 grams of flour, a pinch of baking powder. for the filling: 1 kg of apples, sugar to taste, 1 teaspoon of cinnamon, 1/2 teaspoon of dried lavender, 2-3 tablespoons of sunflower oil. for the meringue: 4 egg whites, 200 g of sugar.