If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.
Recipe information
Yield
makes one 14-by-4-inch tart
Ingredients
Preparation
Step 1
On a well-floured surface, roll out dough to a 16-by-6-inch rectangle, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 14-by-4-inch rectangular tart pan with a removable bottom, pressing into corners. Using a rolling pin or a sharp paring knife, trim dough flush with top edge of pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
Step 2
Preheat the oven to 375°F. Line the chilled tart shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights. Return to oven; continue baking until golden brown all over, about 20 minutes more. Cool completely on a wire rack.
Step 3
In a small saucepan, combine sugar with 1/4 cup water, lavender, and lemon juice. Bring mixture to a boil, then turn off heat. Set aside to steep, covered, for 20 minutes. Strain syrup into a bowl and set aside to cool.
Step 4
In an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Using a rubber spatula, fold whipped cream into 1 1/2 cups of Pastry Cream until combined; pour into the tart shell. Arrange fruit on top of cream. Using a pastry brush, gently brush lavender syrup over fruit. Serve immediately.
