Lemon, Berry, and Lavender Tart

• Pastry
• flour↗1 1⁄2 cups
• salt↗1⁄2 teaspoon
• sugar↗1 teaspoon
• unsalted butter↗1⁄2 cup
• ice water1 tablespoon
• Custard
• eggs↗5
• sugar↗1 cup
• culinary lavender2 teaspoons

  (the flower pletals)

• fresh lemon juice↗1⁄2 cup
• unsalted butter↗1⁄4 cup

  melted and cooled

• raspberries or blackberries↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat oven to 400*.

2. 2

   For the crust: whisk together the flour, salt, and 1 t.

3. 3

   sugar.

4. 4

   Cut in 1/2 cup butter until mixture resembles coarse crumbs.

5. 5

   Pat into a tart pan (preferably one with a removable base), line with wax paper and fill with baking weights (or raw rice or beans) and bake 10 minutes.

6. 6

   For the filling: Whisk eggs, 1 cup sugar, and lavender together.

7. 7

   Add lemon juice and melted butter and mix well.

8. 8

   Place cleaned berries in tart shell and pour filling over berries* and bake for 20 minutes or until golden.

9. 9

   *If you have more custard then your tart can hold- pour in as much as you can then strain the lavender out of what's left over.

10. 10

    Add lavender to tart.

11. 11

    You want to make sure all that lavender goodness makes it into the dessert.