LAVENDER CREAM

Note: To save on time, prepare the lavender cream 1 day before you intend to make the whipped cream.

Combine the cream, honey, and lavender in a small saucepan and bring to a gentle simmer over medium-high heat, stirring occasionally. Note: Do not let the cream come to a boil. Remove from the heat and allow to steep, covered, for 40 minutes. Strain through a cheesecloth-lined, fine-mesh strainer into a medium bowl. Gather the corners of the cheesecloth and gently squeeze out any excess cream into the bowl, discarding or composting the plant matter. Cover with plastic wrap and transfer to the refrigerator overnight. Note: Before you plan to make the whipped cream, place a metal mixing bowl and metal whisk attachments from a handheld mixer into the freezer for about 15 minutes.

PASTRY DOUGH

Makes 1 dough.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Place the flour and sugar in the bowl of a food processor and pulse until just combined. Scatter the butter pieces over the flour mixture and cut into the flour with pulses until it resembles coarse cornmeal. While the machine is running, add the water until the dough comes together. Place the dough on a floured work surface and flatten into a ½-inch disc.

Dust your rolling pin with flour. Roll out the dough into ¹/8-inch thickness and 2 inches larger than the diameter of the cast-iron skillet. Place an 11-inch plate upside down on the rolled-out dough. Using a sharp knife, cut a circle around the plate. Roll the dough circle onto the floured rolling pin and gently unroll on the prepared baking sheet. Transfer to the refrigerator and allow to chill until ready to use.

APPLES

Peel the apples, slice them into quarters, and remove the core. Place the apples in a large bowl and toss with the lemon juice. Set aside.

TATIN FILLING

Combine the butter, sugar, and maple syrup in a 10-inch cast-iron skillet and cook over medium-low heat, swirling the mixture in the skillet frequently until the sugar dissolves and the mixture starts to bubble. Immediately remove from the heat and set aside. Starting in the center of the skillet, carefully arrange the apples, flat side down, in concentric circles, making sure to pack them tightly. Return the skillet to the stovetop and over medium-low heat, bring the syrup mixture to a boil. Cover the skillet and cook for 5 minutes. Uncover and continue to cook until the sauce thickens and turns an amber caramel color. Remove from the heat and set aside.

Remove the dough from the refrigerator and gently place over the apples. Carefully tuck the edges of the dough in between the apples and the edge of the skillet. Note: Be careful not to touch the hot liquid. Place the skillet on a baking sheet and transfer to the oven; bake for about 35 minutes or until the crust is golden brown and firm and the skillet juices are bubbling.

Remove from the oven and let stand on a cooling rack for 10 minutes. While the tart is resting, make the lavender whipped cream. Remove the metal mixing bowl and whisks from the freezer. Place the lavender-infused cream into the chilled bowl, then whisk on medium-high speed, scraping down the sides of the bowl as needed, until medium peaks form.

TO ASSEMBLE

Carefully run a sharp knife around the edge of the skillet to loosen the tart. Quickly and carefully, invert onto a platter that is at least 2 inches larger than the diameter of the cast-iron skillet. Note: If any of the apples remain in the skillet, gently use a spatula to remove them and carefully arrange them on the tart.

TO SERVE

Cut into wedges and serve warm with a dollop of lavender whipped cream.

The tart can be stored in an airtight container at room temperature for up to 2 days.

The pastry dough can be made by hand if you don’t own a food processor. Gently rub the flour-covered butter pieces repeatedly between your fingers and thumbs until it resembles coarse cornmeal, then add the 2 tablespoons of water, and again using your hands, mix until the dough comes together and forms a ball.