Provençal Apple Almond Tart

For the Crust

• Preheat oven to 350ºF
• In a medium bowl, whisk together the flour, sugar, salt, and lavender.
• Add the melted butter and gently stir to combine. The crust should be crumbly with no dry patches. Add 1 tbsp of water if needed.
• Gently press the dough into the tart pan until it is evenly spread. Blind-bake in the oven for 5 minutes. Set aside.

For the Filling

• In a small bowl, sift together the almond and all-purpose flours. Set aside.
• In a medium bowl, beat the butter, sugar, and salt until pale and fluffy, about 3 minutes. Add the egg and beat until thoroughly combined.
• Add the sifted flours, Herbs de Provence, and lavender. Gently fold into butter mixture until no dry flour remains.
• Spread the filling evenly onto the crust, then top with the sliced apples in a shingle-like pattern.
• Bake for 30 minutes, or until the filling is light brown on the edges and puffed.
• Let cool completely and serve with ice cream, whipped cream, or a sprinkle of powdered sugar.

Use a mandoline slicer for the apple to save time, and to get even, thin slices.

For a flatter crust, lightly flour the flat side of a dry measuring cup and gently smooth over any lumps.