If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.

　　

Ingredients

makes one 14-by-4-inch tart

　　All-purpose flour, for dusting

　　Tart Dough (page 224)

　　1/2 cup sugar

　　1/3 cup loosely packed fresh lavender leaves (or dried organic lavender)

　　1 teaspoon freshly squeezed lemon juice

　　1/4 cup heavy cream

　　Pastry Cream (page 392)

　　1/2 small ripe Charentais melon, peeled and thinly sliced

　　10 small fresh strawberries, halved

　　1/2 pint fresh blackberries

　　1/2 pint fresh blueberries

　　

Step 1

On a well-floured surface, roll out dough to a 16-by-6-inch rectangle, about 1/4 inch thick. 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. Using a rolling pin or a sharp paring knife, trim dough flush with top edge of pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.

　　

Step 2

Preheat the oven to 375°F. Line the chilled tart shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights. Return to oven; continue baking until golden brown all over, about 20 minutes more. Cool completely on a wire rack.

　　

Step 3

In a small saucepan, combine sugar with 1/4 cup water, lavender, and lemon juice. Bring mixture to a boil, then turn off heat. Set aside to steep, covered, for 20 minutes. Strain syrup into a bowl and set aside to cool.

　　

Step 4

In an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Using a rubber spatula, fold whipped cream into 1 1/2 cups of Pastry Cream until combined; pour into the tart shell. Arrange fruit on top of cream. Using a pastry brush, gently brush lavender syrup over fruit. Serve immediately.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter