The result was definitely a success!
I didn't feel like crawling up on the step stool to get the tart pan from the waaaay high up cabinets so I made a rustic tart. Ok, I'll admit, I used a premade, roll-out pie crust (I had picked up a couple to make Thanksgiving prep a little less hectic) but you could use your favorite. I put it on a baking sheet and layered apple slices around it- only a thin layer- it only took 2 apples. This I sprinkled with sugar (sorry, didn't measure) and a couple tiny bits of butter. I popped the whole thing into the oven and baked it at 400*F until it was golden and the apples were just beginning to caramelize. Out of the oven I brushed the whole thing down with lavender syrup that I had made earlier. THAT was what I wanted the recipe for... and it was SO easy.
2 cups sugar
1 cup water
1/4 cup dried lavender blossoms (PLEASE be sure to use organic blossoms!!)
Put all these things into a small sauce pan and heat until the sugar is all dissolved. I let mine come to a boil for a couple of minutes, then strain. The syrup should last indefinitely in the fridge. It only took a few tablespoons for the tart.
I do believe this will be making an appearance on the Thanksgiving table this year. It was DELISH! In fact, there isn't any left!