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1
Preheat oven to 350F.
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2
Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden.
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3
Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.
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4
Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat.
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5
Let stand 15 minutes, then reheat.
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6
Pour through a fine sieve into a bowl, discarding lavender.
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7
Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture.
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8
Pour custard over caramel.
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9
Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes.
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10
Remove pie plate from water and cool crme caramel on a rack.
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11
Chill, loosely covered with plastic wrap, at least 2 hours.
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12
Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal.
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13
Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated.
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14
Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart.
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15
If necessary, add remaining tablespoon water.
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16
(If you overwork mixture or add too much water, pastry will be tough.)
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17
Turn mixture out onto a work surface and divide into 4 portions.
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18
Smear each portion once in a forward motion to help distribute fat.
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19
Gather dough together and form it into a disk.
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20
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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21
Preheat oven to 350F.
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22
Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet.
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23
Trim dough to a 9-inch round (use 9 1/2-inch plate turned upside down as a guide).
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24
Prick round all over with a fork and chill 30 minutes.
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25
Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack.
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26
Run a thin knife around edge of creme caramel and rotate pie plate back and forth to make sure creme caramel is loosened.
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27
Slide crust on top of creme caramel, centering it carefully, and invert serving plate on top of crust.
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28
Invert tart onto serving plate (caramel will run to edge of plate).
