Incorporating lavender into fruit tarts or pies can add a delightful floral aroma and a subtle, sophisticated flavor. The key, as with all lavender baking, is moderation and using culinary-grade Lavandula angustifolia (English lavender) to avoid any "soapy" or medicinal notes.
Lavender pairs exceptionally well with tart and sweet fruits, especially those with a strong flavor that can stand up to the lavender without being overshadowed. Excellent fruit pairings include:
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Berries: Blueberries, blackberries, raspberries, strawberries
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Stone Fruits: Peaches, plums, apricots, cherries
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Citrus: Lemon, orange (often paired with berries or stone fruits)
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Rhubarb
Here are several ways to incorporate lavender into your fruit tarts and pies:
1. Lavender-Infused Sugar
This is one of the most common and easiest methods, ensuring even distribution of flavor.
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How to Make:
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For every 1 cup of granulated sugar, add 1-2 teaspoons of culinary-grade dried lavender buds.
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Combine them in a food processor or blender and pulse for a few seconds until the lavender is finely ground and well mixed with the sugar. Alternatively, simply combine them in an airtight jar and let them sit for at least a week, shaking occasionally, for a cold infusion.
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How to Use in Tarts/Pies:
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In the Fruit Filling: Replace a portion or all of the regular granulated sugar in your fruit filling with lavender sugar. This will gently infuse the fruit as it bakes.
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In the Crust: Use lavender sugar in your pie or tart crust recipe. It works beautifully in shortbread-style crusts or standard pie crusts, adding an aromatic hint to the pastry itself.
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As a Topping: Sprinkle lavender sugar over the top of a fruit tart before baking, or dust a finished, cooled pie with powdered lavender sugar for a fragrant finish.
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2. Lavender Simple Syrup
Great for adding flavor and moisture without bits of lavender.
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How to Make:
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Combine 1 cup water, 1 cup granulated sugar, and 1-2 tablespoons of culinary-grade dried lavender buds in a saucepan.
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Bring to a simmer over medium heat, stirring until the sugar dissolves.
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Remove from heat, cover, and let steep for 15-30 minutes (taste after 15 to check strength).
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Strain out the lavender buds and let the syrup cool completely. Store in the refrigerator.
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How to Use in Tarts/Pies:
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Brush on Crust: Brush the baked pie or tart crust (before or after adding filling, depending on the recipe) with a little lavender simple syrup.
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Drizzle Over Filling: Drizzle a small amount of lavender simple syrup over the fruit filling before adding the top crust or streusel.
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Glaze: Use it to create a glaze for a tart, especially if it's an open-faced fruit tart.
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3. Lavender Extract
For a more potent and controlled burst of flavor, especially if you want to avoid visible lavender bits.
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How to Make: Homemade lavender extract is made by infusing culinary-grade lavender in vodka for several weeks. (Or you can buy it from specialty stores.)
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How to Use in Tarts/Pies:
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In the Fruit Filling: Add a few drops (start with 1/4 to 1/2 teaspoon) of lavender extract directly to your fruit filling mixture along with other flavorings like vanilla or lemon juice.
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In the Crust: Add a few drops to your pie or tart crust dough.
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In Whipped Cream/Crème Fraîche: If serving your tart or pie with whipped cream or crème fraîche, add a few drops of lavender extract to it.
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4. Direct Infusion (with caution)
While less common for the main filling to avoid texture, it can be used in specific ways.
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In a Crumb Topping/Streusel: Mix a very small amount of finely crushed dried lavender directly into a crumb topping for a pie or tart. The crunch of the topping can disguise any slight texture of the lavender.
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As a Garnish: A few whole, fresh (culinary-grade) lavender sprigs or dried buds can be strategically placed on top of a finished, cooled tart for visual appeal and a subtle aromatic release when served. These are typically for garnish and not meant to be eaten in large quantities.
General Tips for Success:
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Culinary-Grade Only: This is the most crucial tip. Only use Lavandula angustifolia (English lavender) specifically grown and processed for culinary use. Non-culinary lavender is high in camphor and tastes like soap.
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Less is More: Lavender is a potent herb. It's much easier to add more next time than to try and salvage a dish that has too much lavender. Start with a small amount (e.g., ½ teaspoon of dried buds for a standard 9-inch pie filling) and adjust from there.
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Complementary Flavors: Lavender sings when paired with lemon, vanilla, and various berries. Consider adding a touch of lemon zest or a splash of lemon juice to your fruit filling to brighten the flavors and enhance the lavender.
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Taste Test: Always taste your fruit filling or crust dough before baking (if safe to do so) to gauge the lavender intensity.
By following these guidelines, you can create beautifully fragrant and subtly flavored lavender fruit tarts and pies that will impress!
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com
