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1
For the crust, place 1/4 cup flour and the almonds in a food processor.
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2
Run until the almonds are finely ground, about 1 minute.
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3
Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.
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4
Add the butter and pulse until a coarse meal forms.
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5
Add the egg and pulse until the dough comes together.
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6
Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.
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7
To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan.
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8
Pour in milk and bring to a simmer.
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9
Remove from heat, cover, and let stand 1 hour.
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10
Strain and discard petals; pour liquid into pot and return to a simmer.
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11
(If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
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12
In a medium bowl, whisk flour and sugar.
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13
Slowly whisk in the hot milk.
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14
Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.
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15
In a large bowl, whisk yolks until pale and thick.
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16
Whisking constantly, pour the hot milk mixture into the yolks.
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17
Return the mixture to the saucepan.
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18
Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer).
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19
Do not let the mixture boil.
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20
Strain through a fine-mesh sieve.
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21
Chill 1 hour before using or up to 5 days.
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22
When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness.
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23
Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.
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24
Heat the oven to 325 degrees.
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25
Line the tart shell with foil and fill with baking weights.
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26
Bake for 20 minutes, then remove the foil and weights.
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27
Continue baking, uncovered, for 5 to 10 more minutes, until pale golden.
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28
Allow tart shell to cool completely before filling.
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29
Spoon chilled pastry cream into cooled tart shell.
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30
Arrange berries over the top of the tart.
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31
Serve within 2 hours for the best texture.
