Peach, lavender and almond tart with lavender fudge sauce

Name: Peach, lavender and almond tart with lavender fudge sauce
Yield: Serves 6 to 8
Ingredients: iced water; a dash of culinary lavender essence; 1 small egg, lightly beaten; 200 g/7 oz/1 scant cup granulated sugar; 2 tablespoons water; 6 to 8 peaches; 2 tablespoons lavender sugar; lavender fudge sauce – as above; 50 g/2 oz/¼ cup caster sugar; 200 g/7 oz/1¼ cups almond paste; 225 g/8 oz/2 cups plain flour; ¼ teaspoon salt; 300 ml/10 fl oz/1¼ cups double cream; 115 g/4 oz/1 stick unsalted butter, chilled and diced

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Full of the flavours and scent of summer, this is a versatile recipe and can be adapted to other fruit and flower combinations, such as gooseberry and elderflower, raspberries and roses, apricots and lavender. The floral fudge sauce is very good indeed with vanilla ice cream.

Ingredients

Pastry

225 g/8 oz/2 cups plain flour
115

Dessert
Pastry
Vegetarian
Summer

Method

Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt and sugar, and then the egg and enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.

Put the sugar and water in a heavy saucepan and simmer until the sugar has dissolved, then boil until the syrup turns light brown as the sugar caramelises. Stir i