Amandine Geers' Plum and Lavender Flower Tart Recipe

Every week our culinary columnist Amandine Geers offers you a tasty recipe.

Preparation. 20 minutes.
Cooking. 30 to 35 minutes.
For 4 to 6 people. 15 perfectly ripe plums (all varieties) – 2 eggs – 60 g sugar – 1 glass of vegetable soy drink – 5 cl soy cream – 1 teaspoon dried lavender or the flowers of 2 sprigs of fresh lavender – 60 g hazelnut powder. For the sweet pastry. 180 g of T65 wheat flour – 40 g of brown sugar – 40 g of hazelnut powder – 1 pinch of salt – 60 g of butter – 1 egg.

Prepare the dough: Mix all the ingredients except the egg with your fingertips until you get a sandy consistency. Then add the egg, mix the dough well and form a soft ball. Keep cool.
Preheat the oven at 180°C. 2 Wash the plums, dry them, cut them in half and remove the stones.
Whip the eggs with the sugar, then add the drink and the soy cream, as well as the lavender. Incorporate half of the hazelnut powder.
Go for it the pie dish with the dough. Sprinkle it with the remaining hazelnut powder.
Arrange plums on top, rounded side up.
Pour the liquid preparation and bake for 30 to 35 minutes. Serve warm or cold.