Hello, October. Fall is definitely in the air around here and the farm is blooming! If you have a minute, take a look back at my post from May which included a photo similar to the scene above. These flowers were sown in early spring and they peaked around the middle of May. By late July this whole area was invaded with weeds and the flowers spent. I haven't kept good notes this year but I think it was the last week in July when I bush hogged it down, thinking at the time that maybe I might get a second bloom. Sure enough! Only this time around there's sulfur (aka orange) cosmos in the mix which is perfect for autumn. Many of the perky blooms have gone into mason jar centerpieces that I've put together for various functions off-farm. I enjoy simply resting my eyes on this scene when I'm working, and it's been a haven for busy bees and butterflies.
In keeping with the spirit of autumn, I recently bought a bushel of wine sap apples and have been plowing through them baking all sorts of pies, and this French-themed apple lavender frangipane, which I love! Frangipane is a type of rich pastry cream typically containing ground almonds except in this case I used almond flour. Check out the recipe, below, which I adapted from relishmag.com. If you do not have lavender sugar, no worries. Simply use regular granulated sugar, and vanilla extract can be used in place of lavender extract.
Prepare the crust: Combine 1 cup all-purpose flour and 1/4 teaspoon salt in a medium-size bowl; cut in 6 tablespoons cold, unsalted butter (cut into pieces) with a pastry blender. Add 2 tablespoons ice cold water or just enough to make mixture come together to form a ball. Wrap in plastic wrap and chill for at least 1 hour.
Roll out the dough placing the plastic wrap underneath the dough as you roll. Roll dough to fit a 9-inch tart pan. Lift dough using the edges of the plastic wrap as a guide and flip it into the pan. Remove and discard the plastic wrap. Press the pastry into the pan, folding edges over if necessary to fit even with the rim. Bake at 375 degrees for 20 minutes.
While pastry is baking prepare the frangipane: Combine 6 tablespoons butter and 2/3 cup lavender sugar in the bowl of a food processor; top with cover and process until combined. Add 3/4 cup almond flour, 2 teaspoons all-purpose flour, 1 teaspoon cornstarch, 1 egg, 1 egg white, 1 teaspoon lavender extract, and 1/2 teaspoon almond extract; process for 30 seconds or until smooth. Spread mixture in the pastry shell. Peel, core, and thinly slice 2 large apples; arrange apple slices in a pretty pattern on top of the frangipane. Place the tart on a baking sheet and bake about 40 minutes or until puffy and golden. Let cool completely before serving. Serves 8.