Lavender Lemon Tart
Ingredients
Directions
Ingredients
Lavender Shortbread Crust (recipe follows)
1 c
granulated sugar
3 tbsp
unbleached all-purpose flour.
3 lg
eggs
½ c
fresh lemon juice
Vanilla Bean Chantilly Cream (recipe follows), for serving
Dried lavender flowers, for garnish (optional)
SHORTBREAD CRUST (MAKES ENOUGH FOR 1 SINGLE-CRUST 9-INCH PIE)
2 c
unbleached all-purpose flour
½ c
granulated sugar
½ tsp
kosher salt
2 tsp
pure vanilla extract
16 tbsp
(2 sticks/227g) unsalted butter, melted
VANILLA BEAN CHANTILLY CREAM (MAKES 1½ TO 2 CUPS)
1 c
heavy cream (with at least 35% butterfat)
½
vanilla bean
2 tbsp
confectioners’ sugar
½ tsp
pure vanilla extract
Lavender Lemon Tart
Lavender thrives in the sunlight but can wilt in the rain or in excessive humidity. Planting lavender under lemon trees allows the plants to receive sunlight while also being protected from the rain and moisture since the leaves of citrus trees act as a canopy. So, when I began thinking about another citrusy dessert to add to the Justice of the Pies menu in 2014, I leaned into lavender and lemon. If they work seamlessly together in nature, then they should pair beautifully together when baked.
1 nine-inch tart
- Prepare the dough as directed with the addition of 2 tablespoons of dried lavender flowers, and fit into a 9-inch tart pan with a removable bottom. Leave the oven on.
- In a large bowl, whisk together the sugar and flour. Add the eggs and whisk until well combined, about 1 minute. Pour in the lemon juice and whisk until blended.
- Place the tart shell on a baking sheet, place the baking sheet on a pulled-out oven rack, and pour the filling into the tart shell. (Placing the baking sheet on the rack before filling the pie helps avoid spillage.) Bake until the tart is set and jiggles slightly in the center, 22 to 25 minutes.
- Remove the tart from the oven and allow it to cool at room temperature for 1 hour, then refrigerate the tart uncovered to chill for up to 2 hours.
- To remove the tart from the pan, place a small bowl upside down on the counter. Set the tart pan on the bowl and gently work the sides down until the tart is released. Place the tart (still on the bottom of the pan) on a serving plate. Serve with the Chantilly cream and sprinkle with lavender, if using.
- To store the tart, cover with plastic wrap and refrigerate for up to 7 days or freeze for up to 2 months.
SHORTBREAD CRUST (MAKES ENOUGH FOR 1 SINGLE-CRUST 9-INCH PIE)
- Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, and salt. Add the vanilla to the melted butter and stir, then pour the butter into the flour mixture. Using a silicone spatula, stir the flour mixture until it is well combined with the butter. Scrape the shortbread dough into a 9-inch tart pan with a removable bottom and spread it evenly using a silicone spatula or a large spoon.
- Bake until the edges are lightly golden brown, about 15 minutes.
- Remove from the oven. Using the tines of a fork, poke shallow holes on the bottom of the crust. Set aside until called for in the recipe.
- VARIATION: LAVENDER SHORTBREAD CRUST: Add 2 tablespoons dried lavender flowers to the flour mixture before adding the vanilla and melted butter. Proceed with the recipe as instructed.
VANILLA BEAN CHANTILLY CREAM (MAKES 1½ TO 2 CUPS)
- Place a stand mixer bowl and the whisk attachment (or a medium mixing bowl and beaters if using a hand mixer) in the freezer for 15 to 20 minutes.
- While the equipment chills, pour the heavy cream into a measuring cup. Using a sharp paring knife, slice the vanilla bean lengthwise down the center of the pod. Gently scrape the seeds from each half of the pod into the heavy cream. (Try not to apply too much pressure or you may actually scrape up some of the skin.) Discard the vanilla pod.
- Remove the mixing bowl and beaters from the freezer and pour the heavy cream into the bowl (make sure to scrape out any seeds that stick to the measuring cup). Whip the heavy cream on medium-high speed until it thickens slightly, 3 to 5 minutes. Once the cream has thickened slightly, pour in the confectioners’ sugar and continue beating until soft peaks form, about 3 more minutes (a soft peak will form at the tip of the whisk attachment). Turn off the mixer and pour in the vanilla extract. Fold in the vanilla using a silicone spatula.
- Cover the bowl with plastic wrap and chill in the refrigerator until ready to use (you may need to give it a quick whisk before using). Chantilly cream is best used within 1 day of making.
