Prairie Du Sac, WI
Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Lavender Lemon Tart
The crust is a buttery shortbread crust infused with lavender oil and a bit of dried lavender. Not too much, just enough to bring out a nice fresh lavender flavor and aroma.
The filling is a classic lemon curd, not sweet and just the right amount of tart.
I topped off the Tart with fresh raspberries and blueberries, very patriotic looking for 4th of July.
Now that you survived this challenge, what words of wisdom do you have to share?
This was the first time I have ever made a tart, but it won’t be my last! Now that I have various tart pans – love my local bake store which has anything and everything -I can’t wait to try out different versions.
My words of wisdom would be, crust is key, be sure to not over or under bake, no one wants a burnt crust or soggy bottom!
Tell us about how you added a Wisconsin twist.
I used lavender oil and edible dried lavender from New Life Lavender & Cherry Farm in Baraboo, WI. I absolutely love that farm, can’t wait for cherry season!
I also used fresh local picked fruit for the topping, Wisconsin is quite bountiful in the summer!
How did you do?