Instructions: (Rosemary (fresh or dried), or mixture of coriander seeds and fresh leaves may be used)

Make the dough. Sift the flour into a bowl. Add the sugar and salt.

Whiz the dried lavender flowers for a few seconds in food processor.

Stir one-third into the flour mixture. Cut in the butter, then stir in cream. Roll into ball and chill for at least 20 minutes.

Melt half the butter in a flameproof 10-inch round cake pan over medium heat. Sprinkle in half the sugar and mix in.

Away from heat, arrange the prepared apples and pears tightly in the pan, in alternating concentric circles. Sprinkle with half the rest of the sugar and half the remaining ground lavender. Dot with the rest of the butter.

Put the pan over medium heat for 15 - 20 minutes to let the butter and sugar between the apples and pears caramelize. Shake the pan from time to time and reduce the heat after 10 minutes to prevent burning. Turn off the heat and leave until cool enough to handle.

Heat the oven to 400 F. Roll the dough out into a thin circle 1 1/2 inches large than the pan. Mix the rest of the lavender with the reserved sugar. Sprinkle over the dough and press in gently.

Put the dough circle over the apples and pears. Tuck the over- lapping edges between the fruit and the pan sides.

Bake for 25-30 minutes until the pastry is cooked and golden.

Leave to cool for at least 10 minutes before unmolding and serving.

To unmold, cover the pan with a larger flameproof serving plat- ter. Quickly invert the tart onto the platter, so the caramelized are on top of the pastry. Tap the pan a few times and lift away.

Hide any problems with a little confectioners sugar and pop under a very hot broiler for a minute. If you like, decorate with small dried lavender flowers which have been dampened and dipped in a little sugar.

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