Have you ever tried edible flowers in your baking?
Apples are in abundance this year and the lavender is still flowering so here’s an eye catching mouthwatering dessert to mark the advent of autumn!
What you need:
▫️I loose bottomed, buttered cake tin
▫️1 roll of chilled shortcrust pastry
▫️3 tbsps coconut sugar or honey
▫️85g Nutcellars macadamia nuts (including 10g for serving)
▫️2 tbsps water
▫️6 apples, peeled cored and sliced (we used Braeburn)
▫️1 tbsp fresh lemon juice
▫️1 tspn lavender flowers (picked from the head)
▫️1 tspn vanilla extract
▫️double thick cream or mascarpone, to serve
▫️Place the sugar, butter and water into a pan over medium high heat. Stir a couple of times and then leave until the butter has melted.
▫️Add the sliced apple, 75g macadamia nuts and lemon juice to the caramel mixture, together with the vanilla and lavender heads.
▫️Gently stir until the apples are well coated and then spoon them into the cake tin arranging them so that they are lying as flat and close together as possible.
▫️Roll out the shortcrust pastry into about 5mm thick, dusting with coconut flour to prevent from sticking. Cut out a circle just wider than the width of your cake tin.
▫️Lift the pastry circle onto the apples and press down. Pierce the pastry with a fork a few times to allow steam to escape during cooking.
▫️Place the cake tin into the oven at 180•C for about 25 minutes.
▫️Leave the tart to cool to room temperature, then remove the cake tin surround, before turning it on to a serving plate (we used a palette knife to slide under the apple base to ease it off the tin base first!).
▫️Be careful as the caramel can spill out and be extremely hot 🥵
▫️Place 10g macadamia nuts into a small sandwich bag and crush with a rolling pin
Decorate with crushed macadamia nuts, fresh lavender and serve with cream or mascarpone.