Yeast Pear and Blueberry Tart with Lavender

This is a treat I got to make last weekend. The cake won me over with its looks. The combination of pears and blueberries was very tempting, but what intrigued me most was the addition of lavender flowers. While it was baking, an incredible lavender scent spread through the house, and the house smelled of it for another half a day. The lavender makes this cake wonderfully aromatic, although 2 tablespoons of the flowers was a bit too much for me. Next time I'll use half as much.

Yeast pear and blueberry tart with lavender

Since I had a bit too much of the sauce for the filling, I poured it into a small ovenproof dish, placed a pear in the middle, and baked it together with the tart. It turned out just as delicious :)

Yeast pear and blueberry tart with lavender

Directions:

Warm the milk for the dough and dissolve the yeast in it. Mix the flour with the sugar and salt, make a well in the center, and pour in the milk with the yeast. Add the softened butter and knead everything into a smooth dough, then set it aside to rise for 30 minutes. After that time, knead the dough once, then roll it out on a floured surface to the size of your baking pan. Line the pan with the dough, lifting up the edges (I formed small pleats), and let it rise again for 15 minutes.

Preheat the oven to 175°C (350°F).

Meanwhile, squeeze the juice from the lemon. Peel the pears, cut them in half lengthwise, and remove the cores. Gently score the rounded backs of the pears several times with a knife and drizzle them with the lemon juice. Mix the eggs, crème fraîche, cream, and sugar well, and add the potato starch at the end.

Sprinkle the risen dough with the ground almonds, arrange the pears on top with the rounded sides up, pour the prepared sauce over them, and scatter the lavender flowers and blueberries on top. Bake for 30-40 minutes.

Enjoy!

Source: "Lust auf Genuss" 09/2012