Apple and lavender topless tart

Serves 6 Desserts and puddings

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Method

To make the pastry, place the flour, sugar and salt in a food processor and whiz for a few seconds to combine. Add the chilled butter and whiz until the mixture resembles breadcrumbs – this should take about 10 seconds. With the food processor still running, add the iced water in a slow, steady stream, through the feed tube, until the dough just holds together.

Turn the dough out onto a work surface. Divide in two and place each half on a sheet of cling film, then cover with another sheet of cling film. Roll out into two discs. Wrap in cling film and refrigerate for at least 1 hour before using. Preheat the oven to 200°C/400°F/gas mark 6. Mix the sugar with the lavender flowers to infuse, and set aside.

Peel, halve and core the apples. Keep one of the apple halves as it is, and halve all the others again, to give quarters. Place all the apples in a bowl and squeeze over the lemon juice. Toss gently.

Place a 20cm heavy-based ovenproof frying pan over a high heat and add the lavender-infused sugar, along with 50ml water. Bring to the boil, then reduce the heat to medium and cook until the sugar mixture thickens. Remove from the heat and stir in the butter until melted.

Place the apple half in the centre of the frying pan, cut-side up, and arrange the apple quarters around it, also cut-side up. Place the pan back over a medium heat for about 5 minutes.

Remove the pastry from the fridge and roll it out to a circle a little larger than the circumference of your frying pan. Place the pastry over the apples and syrup and tuck in the edges. Pop the tart in the oven for 30–35 minutes.

Remove from the oven and allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top. Invert the tart onto the plate. Serve warm with softly whipped cream.