April 21, 2020
SERVINGS: One 9-inch tart
Pulse lavender sugar: Add the filling sugar and lavender to a food processor and pulse until the lavender is slightly ground and the sugar is infused. Transfer to a large bowl and set aside.
Prepare the crust: Add the flour and the salt to the food processor and pulse a few times to combine. Add the butter and pulse until crumbly. Add the water and pulse until the dough comes together.
Divide the dough into two equal portions and pat each portion into a flat disk. Wrap each disk in plastic and chill in the fridge for a minimum of 20 minutes.
Add a baking sheet to the oven and preheat to 400 F. Spray a 9-inch tart pan with nonstick spray.
Flour a surface and roll one disk of dough into an 11-inch round. Press the dough into the tart pan and prick with a fork.
Trim the excess dough around the perimeter, leaving about a 1/2 inch overhang all the way around.
Tuck the dough overhang under itself to create a thick crust lip. This will act as a border to keep in any filling juice during baking. Use any remaining dough as patch work if needed. Set aside in the fridge.
Prepare the filling: Add the blueberries and flour to the large bowl with the lavender sugar. Mix and smash with a fork so that some of the blueberries burst. This helps soak up all the sugar.
Flour the work surface again and roll the second dough disk into an 11-inch round. Cut 1-inch strips. Then cut each strip in half so you have 1/2-inch strips.
Add the filling to the tart pan. Brush some egg wash around the rim and then form a lattice with the strips. Trim the excess strips, leaving some overhang and tuck those under the crust border. Brush the strips with egg wash.
Place the tart on the hot baking sheet and bake for 40 to 45 minutes until the crust is golden brown and the filling is bubbly.
Let cool completely in the tart pan before unmolding.
ARLYN OSBORNE. Designed with Showit.
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