Recipe for Melon and Pine Nut Tart

The filling (to prepare the day before for the melon) Cut the melon into wedges. Remove the rind and seeds. Scoop out the flesh and cut it into small cubes before weighing it. Add half its weight in sugar. Place a little butter and heat over high heat for a few minutes until the melon takes on a nice color. Let it cool overnight in the refrigerator.

Shortcrust Pastry In a bowl, combine the flour, a pinch of salt, the egg, and a pinch of lavender flowers (from my garden). Work the flour and butter together with your fingertips. Add water and knead well until you form a ball. Wrap with plastic wrap and let it rest for about 30 minutes.

Preheat the oven to 180°C. Line a baking mold; here I used a square silicone mold. Beat the eggs with the cream and a pinch of lavender flowers. Add the candied melon and mix well. Pour the mixture over the pastry base. Sprinkle the entire mixture with pine nuts. Bake for 35 minutes. Halfway through cooking, reduce the temperature to 160°C.

The flan should be slightly wobbly in the center but no more. Otherwise, extend the cooking time by 5 minutes at a time. Then let it cool in the fridge for at least 12 hours.

To finish the recipe, you can also find it on my blog.