Recipe of the Month
Peach and lavender tart
6 oz (175g) plain flour
1 oz (25g) lavender sugar
3 oz (75g) butter
2 tbsp cold water
4 peaches or nectarines
3 oz (75g) lavender sugar
½ pint (300ml) natural yogurt
Oven: Roasting oven, 210C, 400F
Prepare ahead: 1 hour
Freeze: Yes , but it is nicest served on the day it is baked – try freezing the pastry in its dish, ready to take from the freezer, fill and bake.
Fill and boil the kettle. Put the peaches into a bowl and pour over the boiling water. Allow to stand for a minute, then tip off the hot water and put the bowl under a cold running tap to stop the peaches from cooking. Slide the skins off the peaches. Or ignore this bit if you can’t be bothered to peel them and use nectarines instead, with their smooth skin.
Slice the peaches into even slices and remove from the stone.
To make the pastry, whizz the flour, lavender sugar, and 3 oz butter in a processor. Add sufficient water to bind into dough. Roll out and line a 9”/23cm flan dish. Chill for at least half an hour or freeze until needed.
Arrange the slices of peach into the pastry case. Mix together the yogurt, sugar and eggs. Pour this over the peaches.
Bake on the floor of the roasting oven for about 25 – 30 minutes. Serve warm.
Lavender sugar: Pick some lavender, allow about 6 heads to ½ lb/200g sugar. Shake well to remove any creepy crawlies. Set the lavender onto the back of the cooker to dry out overnight. In the morning, crush the lavender into a jar and add caster sugar. Shake well and leave to infuse for a day or a week or a month before using.