Apricot and pistachio praline tart with lavender cream

Serves 6

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Method

Most varieties of lavender can be used in cooking, either fresh or dried but some have a more intense flavour than others. Fresh lavender should be washed really well before use. Culinary dried lavender is available from specialist food stores.

Preheat the oven to 220C/425F/ Gas 7 and place a baking sheet on the middle shelf. Unroll the pastry and press into a 25cm baking tin. Prick the base with a fork and chill for 20 minutes. Remove from the fridge and line the case with baking paper and baking beans and bake blind for 15 minutes. Remove the beans and paper and allow to cool. To make the praline, place the pistachio nuts on a baking tray lined with foil. Place the sugar and 125ml water in a saucepan and stir gently over a very low heat until the sugar dissolves. Bring to the boil without stirring and simmer over a medium heat for 6-8 minutes, or until the mixture turns golden brown. Immediately pour the caramel over the pistachio nuts, making sure they are all covered. Set aside until cold.

Roughly crack the praline and blitz in a food processor until well ground. Place 100g in a bowl (reserve the rest for later) and add the butter and eggs. Beat with an electric whisk
until evenly combined.

Spread the mixture into the pastry shell and top with the apricot halves. Bake for about 25-30 minutes until firm and golden (cover the edges with foil if the pastry starts to get too dark). Remove from the oven and allow the tart to cool.

To make the lavender cream, place the cream and lavender flowers in a small pan and heat very gently until boiling. Remove from the heat and leave to infuse and cool for 1 hour. Strain the cream and whisk with the icing sugar until slightly thickened.

Transfer the tart to a platter, cut into wedges and serve with the lavender cream and extra pistachio praline.