Summer Fruit Tart with Lavender Syrup

1. 1

   On a well-floured surface, roll out dough to a 16-by-6-inch rectangle, about 1/4 inch thick.

2. 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. 3

   Using a rolling pin or a sharp paring knife, trim dough flush with top edge of pan.

4. 4

   Prick the bottom of the dough all over with a fork.

5. 5

   Chill tart shell until firm, about 30 minutes.

6. 6

   Preheat the oven to 375F.

7. 7

   Line the chilled tart shell with parchment paper, leaving a 1-inch overhang.

8. 8

   Fill with pie weights or dried beans.

9. 9

   Bake until edges are golden, 15 to 17 minutes.

10. 10

    Remove parchment and weights.

11. 11

    Return to oven; continue baking until golden brown all over, about 20 minutes more.

12. 12

    Cool completely on a wire rack.

13. 13

    In a small saucepan, combine sugar with 1/4 cup water, lavender, and lemon juice.

14. 14

    Bring mixture to a boil, then turn off heat.

15. 15

    Set aside to steep, covered, for 20 minutes.

16. 16

    Strain syrup into a bowl and set aside to cool.

17. 17

    In an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form.

18. 18

    Using a rubber spatula, fold whipped cream into 1 1/2 cups of Pastry Cream until combined; pour into the tart shell.

19. 19

    Arrange fruit on top of cream.

20. 20

    Using a pastry brush, gently brush lavender syrup over fruit.

21. 21

    Serve immediately.

* Per serving · 4 servings · Values may vary.