Poaching peaches in lavender syrup gives a unique, fragrant flavour to the already sweet, juicy fruit. It also creates a golden brown glaze on the finished tart. Instead of lavender (which you can find in specialty food stores), you can use 1 tsp (5 mL) grated lemon rind. Serve with a dollop of drained yogurt.
- Portion size 8 servings
Ingredients
Method
In saucepan, bring 1 cup (250 mL) water and sugar to boil over medium-high heat, stirring. Add peaches and lavender; reduce heat and simmer until peaches are tender, about 5 minutes.Let cool in syrup, about 30 minutes. With slotted spoon, transfer peaches to bowl; cover. Boil syrup over medium-high heat until reduced by half, about 10 minutes; strain.
Meanwhile, on lightly floured surface, roll out pastry into 12- x 10-inch (30 x 25 cm) rectangle. Using 4-inch (10 cm) round cookie cutter, cut out 8 circles. Place on parchment paper–lined or greased rimmed baking sheet; cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate peaches, syrup and pastry for up to 8 hours.)
Cut each peach half into 6 slices; arrange, slightly overlapping, on each pastry round. Brush with some of the syrup; bake in centre of 400°F (200°C) oven until pastry rises and is golden brown and flaky, about 20 minutes. (Make-ahead: Set aside for up to 2 hours; brush with more syrup just before serving.)
Nutritional facts Per serving: about
- Sodium 104 mg
- Protein 3 g
- Calories 267.0
- Total fat 16 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 29 g
%RDI
- Iron 8.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
