Tuesday, 28 June 2016

Lavender fields and easy apricot tarte

We are back home for couple of days already, but my mind is still in Provence, revelling in the memories of the nice holiday with all the delicious food and charming villages.

One day we went for a lavender fields tour, which has been recommended to us by our landlords. The tour was quite amazing as we have been seeing countless lavender fields and passed many small and charming villages along the way (Puyméras, Mirabel-aux-Baronnies, Vinsobres, Valréas, Grillon, Colonzelle, ChamaretChantemerle-lès-GrignanClansayesSaint-Paul-Trois-ChâteauxLa Baum de Transit). Each villages offers something special an old castle, charming restaurant, amazing church, beautiful old stone houses or an old ruin. The villages are surrounded by wine and lavender fields. We took the unofficial country road and were rewarded with stunning view of nature and countless lavender fields. This tour can be also done by a bike and I can image that it does enhance the whole experience even more.

We decided to take of for the tour right after the breakfast. I wanted to have something nice for the afternoon coffee and decided to make an apricot tarte, while we had breakfast. The cake is super for an afternoon coffee and is easy to make. The only difficult part in this recipe is taking  the stones out of the apricots and cut them in slices. By the time we came back home, we all were excited and happy to have a bite of this delicious cake, while we would speak about all the nice places we saw and checking the pictures we made. It was a lovely day with many impressions and a lovely summer cake.

Apricot tarte

  • pre-made puff pastry
  • 2 eggs
  • 4 tablespoons sugar
  • vanilla essence
  • 4-5 spoons creme legere (creme fraiche)
  • 2 tablespoons flour
  • fresh apricots
Preheat the oven to 180C. Cover the tarte baking form with the puff pastry. In a bowl whisk together eggs, sugar, creme legere, vanilla essence and flour. Pour the mixture into the tarte form. Wash and cut the apricots in slices and place them on top of the egg-creme legere mixture. Sprinkle some of the sugar on the top and bake the tarte ca. 30-35 minutes till golden brown. Let it cool and serve at the room temperature.



Enjoy!
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