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1
In a small bowl, combine the flour and baking powder.
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2
Set aside.
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3
Put the butter and confectioners' sugar in the bowl of an electric mixer and beat until smooth.
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4
Add the egg, beat for a few seconds, then add the flour mixture all at once.
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5
Beat the ingredients until just incorporated, about 1 minute.
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6
Shape the dough into a flat disk, cover with plastic wrap and refrigerate for at least 2 hours.
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7
Meanwhile, put the sugar, lemon peel and verbena tea bag in a saucepan, add the water and bring to a boil.
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8
Add the tomatoes and simmer gently over medium-low heat until they are soft, about 20 minutes.
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9
With a slotted spoon, remove the tomatoes to a plate covered with paper towels.
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10
Pat dry and set aside.
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11
Let the syrup simmer gently until reduced to 1/3 cup, about 10 minutes.
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12
Set aside.
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13
Preheat the oven to 350 degrees.
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14
Sprinkle a handful of flour onto a flat surface.
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15
Roll the dough into a large circle, 1/8-inch thick, and gently press it into a 10-inch tart pan.
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16
Prick the bottom with a fork, line the shell with wax paper, fill with pie weights or dried beans and bake until golden, about 15 to 20 minutes.
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17
Set aside to cool.
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18
Put the lemon slices, egg yolk, whole eggs, sugar and cream in a blender and puree until smooth.
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19
Strain, and stir in the lemon rind.
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20
Pour 1/4 cup of the lemon custard into the tart shell.
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21
Arrange the tomato wedges, cut side down, in a circle at the center of the tart and slowly pour in the remaining custard.
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22
Bake until the custard sets, about 30 to 40 minutes.
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23
Set aside to cool.
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24
Cut into slices and drizzle 2 teaspoons of syrup around each slice.
