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1
On a well-floured surface, roll out dough to a 16-by-6-inch rectangle, about 1/4 inch thick.
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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.
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3
Using a rolling pin or a sharp paring knife, trim dough flush with top edge of pan.
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4
Prick the bottom of the dough all over with a fork.
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5
Chill tart shell until firm, about 30 minutes.
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6
Preheat the oven to 375F.
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7
Line the chilled tart shell with parchment paper, leaving a 1-inch overhang.
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8
Fill with pie weights or dried beans.
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9
Bake until edges are golden, 15 to 17 minutes.
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10
Remove parchment and weights.
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11
Return to oven; continue baking until golden brown all over, about 20 minutes more.
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12
Cool completely on a wire rack.
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13
In a small saucepan, combine sugar with 1/4 cup water, lavender, and lemon juice.
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14
Bring mixture to a boil, then turn off heat.
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15
Set aside to steep, covered, for 20 minutes.
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16
Strain syrup into a bowl and set aside to cool.
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17
In an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form.
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18
Using a rubber spatula, fold whipped cream into 1 1/2 cups of Pastry Cream until combined; pour into the tart shell.
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19
Arrange fruit on top of cream.
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20
Using a pastry brush, gently brush lavender syrup over fruit.
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21
Serve immediately.
