Blueberry and Lavendar Tart
METHOD
To make the tart case, mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly. Wrap in cling film and chill for 1 hour.
Grease and flour one 15-inch tart mould, roll the pastry and line the mould. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking, cook on 180C for 10-12 minutes.
Place the blueberries in a pan with 50ml water, lavender and the sugar and cook on low heat for 8-10 minutes. Blend and strain in fine colander.
Soak the gelatine leafs in cold water for 5 minutes, drain and squeeze the excess water, and add to the blueberry puree.
Add the rest of the ingredients and mix well, pour in the tart case and bake at 120C for 30-35 minutes, until the centre is firm. Cool down completley before serving.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
