Summer Fruit Tart with Lavender Syrup

  1. On a well-floured surface, roll out dough to a 16-by-6-inch rectangle, about 1/4 inch thick.
  2. 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.
  3. Using a rolling pin or a sharp paring knife, trim dough flush with top edge of pan.
  4. Prick the bottom of the dough all over with a fork.
  5. Chill tart shell until firm, about 30 minutes.
  6. Preheat the oven to 375F.
  7. Line the chilled tart shell with parchment paper, leaving a 1-inch overhang.
  8. Fill with pie weights or dried beans.
  9. Bake until edges are golden, 15 to 17 minutes.
  10. Remove parchment and weights.
  11. Return to oven; continue baking until golden brown all over, about 20 minutes more.
  12. Cool completely on a wire rack.
  13. In a small saucepan, combine sugar with 1/4 cup water, lavender, and lemon juice.
  14. Bring mixture to a boil, then turn off heat.
  15. Set aside to steep, covered, for 20 minutes.
  16. Strain syrup into a bowl and set aside to cool.
  17. In an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form.
  18. Using a rubber spatula, fold whipped cream into 1 1/2 cups of Pastry Cream until combined; pour into the tart shell.
  19. Arrange fruit on top of cream.
  20. Using a pastry brush, gently brush lavender syrup over fruit.
  21. Serve immediately.

flour, dough, sugar, lavender leaves, freshly squeezed lemon juice, heavy cream, pastry cream, charentais, fresh strawberries, fresh blackberries, blueberries

Taken from www.epicurious.com/recipes/food/views/summer-fruit-tart-with-lavender-syrup-390287 (may not work)

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