Take a trip to Provence, the land of heavenly lavender!
1. 3 large Bosc pears
2. 3/4 cup cream (vegan version substitute cream with almond or hazelnut milk, but not coconut milk, that would interfere with the lavender aroma)
4. 1 1/2 cup spelt flour
5. 1 1/8 stick sweet butter (vegan version substitute butter with other plant-based butter, coconut excluded)
6. 6 Tbsp. sugar
7. 1 Tsp. Meyer lemon zest
8. 1/2 Tsp. culinary lavender petals (finely chopped)
9. 1/4 Tsp. culinary lavender petals to sprinkle on the bottom of the pan
1. Preheat oven to 350 F degrees
2. Melt 1 stick of sweet butter in a small pot over medium heat. Remove pot from heat and let it cool
3. In a bowl mix flour, 3 Tbsp. sugar and 1/2 Tsp. finely chopped culinary lavender
4. In a large bowl, mix eggs, cream, Meyer lemon zest and cooled butter. Beat for a few minutes and pour the mixture into the flour mix. Stir very gently and put it aside.
5. Use the 1/8 butter left to cover a tart or cheesecake pan, sprinkle the remaining 3 Tbsp. sugar and the lavender petals
6. Wash the pears, cut in half, removes the center and slice it thin using a Mandoline. Arrange on the bottom of the pan, like pic 1.
7. Pour the wet ingredients over the pear and bake for about 25-30 minutes. Once the top is a lightly golden, take it out of the oven and let it cool for 15 minutes.
8. Use a soft knife to separate the tart from the pan and flip it over on a dish, like Pic 2.
Serve with vanilla gelato, Pinot Noir wine, lemon verbena tea, French roast coffee, espresso or just by itself.