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Lavender and apple tarte tatin

This classic French apple tart is given an English garden feel by adding lavender. All-butter puff pastry topped with lavender-scented caramelised apples.

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For the pastry

For the topping

  • 200g/7oz golden caster sugar
  • 2 tsp dried lavender flowers (available in the spice section of large supermarkets)
  • 8 apples (preferably Russet or Braeburn), peeled and cored
  • 1 lemon, juice only
  • 50g/1¾oz unsalted butter
  • pinch salt
  • clotted cream, to serve