When we went to Mayfield Lavender Farm a couple of weeks ago we picked up all sorts of lovely goodies, including a jar of Lemon and Lavender Marmalade which I thought might be lovely in a tart. The recipe below is for a basic sweet pastry and you can add whatever filling you feel fit although I would recommend trying to get some lemon marmalade even if you can't get it with added lavender! You can read about our trip to the fields here.
250g plain flour
1 pinch salt
80g caster sugar
100g butter, cubed and at room temperature
1 egg yolk
Lemon and Lavender Marmalade (or filing of your choice)
Putting it all Together
In a bowl sift the flour, before adding the salt and sugar and mixing. Add the butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Add the water and egg yolk and knead to form a ball. Wrap the dough in cling film and chill in the fridge for an 1 hour.
Preheat oven to 180 C. Grease four small tart tins.
Dust a work surface and rolling pin with a little flour and roll out the pastry to about 5mm thick. Cut into four section and use the rolling pin to drape each pastry square over a tin. Gently press the pastry around the inside of the tin and press along the top to trim the excess pastry. Prick the bottom of the pastry with a fork, cut out four circles of baking paper to line the inside, before pouring baking beads into the tarts.
Bake in the preheated oven for 10 minutes, or till lightly browned on the edges. Remove from oven, then remove the parchment and beans. Fill the cases with a filling of your choice.
Pop back in the oven for a further 20 minutes or until golden brown.
Serve hot or leave to cool. These tarts worked beautifully with a big dollop of cream.