Lavender-Lemon Tart with Blueberry Coulis

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Lavender-Lemon Tart with Blueberry Coulis
Pate Brisee 2½ cups all-purpose flour 1/2 tsp. sea salt 1 tsp. sugar 1 Tbs. lemon zest, grated 2 sticks unsalted butter, cut into small cubes 1/3-1/2 cup ice water Filling 1 cup fresh lemon juice 2/3 cup sugar 4 eggs 5 egg yolks 7 Tbs. unsalted butter, cut into small cubes 1 Tbs. lemon rind, grated 2 Tbs. lavender flowers Blueberry Coulis 2½ cups fresh blueberries 1/4 cup Sucanat 2 Tbs. fresh lemon or lime juice
Pate Brisee Combine flour, salt, and sugar in a food processor for a few seconds. Add lemon zest(lime can be substituted) and butter. Blend until butter is the size of peas. Add water one tablespoon at a time, and blend quickly to hold dough together. (Amount of water needed varies with humidity). Do not knead. Flatten into a one-inch thick disk. Wrap in plastic fi lm and chill for at least two hours. Preheat oven to 375°F. On fl oured work surface, roll out dough into a quarter-inch thick disk, and place in lightly greased fluted pie. Filling Preheat oven to 375°F. In a bowl, mix lemon juice (lime juice can be substituted), sugar, eggs, and yolks. Place over a hot water bath, and whisk mixture until it thickens and reads 170°F on a candy thermometer. Remove from heat, whisk in butter, rind, and lavender. Place in prebaked pie shell and bake for 10 minutes. Let cool and serve with blueberry coulis. Blueberry Coulis In a pan, combine ingredients and bring to a boil. Reduce heat and simmer until slightly reduced. Process in blender and strain through a fine sieve. Refrigerate and serve cold.