Tarte au Miel et Lavande

In the heart of Provence, where lavender fields stretch endlessly toward the horizon and bees dance from blossom to blossom, there exists a dessert that captures the very essence of this sun-drenched region. The Tarte au Miel et Lavande is not merely a sweet treat; it is an edible poem, a testament to the harmonious relationship between the land and its people.

 

For the Crust:

200g all-purpose flour

100g unsalted butter, cold and cubed

2 tablespoons dried culinary lavender

1 egg yolk

Pinch of salt

 

For the Filling:

200g local honey

150ml crème fraîche

2 whole eggs

1 teaspoon vanilla extract

Fresh lavender buds for garnish

 

Begin by infusing the flour with dried lavender, rubbing the buds between your fingers to release their essential oils. Work the cold butter into the flour until the mixture resembles coarse sand. Add the egg yolk and just enough ice water to bring the dough together. Wrap and chill for at least one hour.

 

Roll the dough and blind bake at 180°C until golden. For the filling, warm the honey gently—not hot, just fluid. Whisk with crème fraîche, eggs, and vanilla. Pour into the cooled shell and bake at 160°C until set but still slightly wobbly in the center, about 25 minutes.

 

Cool completely before garnishing with fresh lavender buds. Serve at room temperature with a glass of Muscat de Beaumes-de-Venise.