Last September I was asked to help make cupcakes for my cousin Traci's wedding in Columbus, OH. Problem.... I live in NH. So I packed up my car KitchenAid stand mixer and all. And we headed off. Traci, had some family members bake the cupcakes so all I needed to do was decorate them. One of the requested flavors was a lemon lavender frosting. I had never eaten anything lavender scented. I was a bit sceptical thinking the frosting would taste like my grandmothers perfume. Good lord I was so wrong! What a fantastic pretty flavor combo.
Is it possible for something to taste pretty?? I think so... these totally taste pretty!
This week for Sundays with Joy I scheduled Joy the Baker's Lavender Lemon Bars. I have been so excited to make them all week! However silly me posted a lemon bar ecipe last week. So I didn't want to have any repeats.... I opted to adapt Joy's recipe into a tart.
Only a couple changes were made to make that possible. First we are using a 10 inch tart pan, second, I halved the recipe. Then because I have the worst grocery stores in my area with little to know selection. I could not get my hands on dried lavender. So I used the lavender oil I had left over from Traci's wedding.
This is a dessert you will want to serve your friends when they come over for tea.... if that is something you are in to. Me, I have never had a real tea party. But I imagine this is something you would enjoy at that type of shindig. Also great for bridal or baby showers... perhaps for Mother's Day as well? Anything where you have a group of pretty ladies who deserve pretty tasting foods!
Lavender Lemon Tart
(Recipe adapted from Joy the Baker Cookbook: 100 Simple and Comforting Foods)
FOR THE CRUST:
1 stick of room temperature butter (1/2 cup)
1/4 cup sugar + 2 tbs
2 tbs of brown sugar
1 cup of flour
1/4 tsp salt
FOR THE FILLING:
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
3 tbs all purpose flour
1/4 cup lemon juice ( I prefer Meyer Lemons)
1 tsp lemon zest
2 small drops of lavender oil
*Powder sugar for dusting
FOR YOUR CRUST:
Preheat oven to 350.
In the bowl of your electric mixer with the paddle attachment mix butter, sugars, and salt together until light and fluffy. Mix in flour until it is crumbly and combined. You can work it with your hands or rubber spatula as well.
Press dough into a 10 inch tart pan. Bake for 18 minutes or until golden.
Meanwhile prepare your filling.
Beat eggs, sugar and flour together. Mix in zest, lemon and lavender oil.
Pour into prepared crust. Bake for an additional 15-18 minutes or until it has set and they tart no longer jiggles. this tart is great served warm or room temperature.
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