Lemon Lavender Tart

Preparation

First, form the crust. Get out a 9-inch removable-bottom pie pan and spray it very well with cooking spray. Combine the flour, powdered sugar and cubed butter in the bowl of a food processor. Mix them until they become stony. Add the egg and water and keep turning the robot until it forms a ball. Invert it onto a floured surface and roll it out to be slightly larger than the pie pan. Firmly press the dough into the pie pan to form the crust, leaving some dough hanging down. Then put it in the fridge for 30 minutes.

Preheat the oven to 350ºF and remove the pie shell from the refrigerator when the 30 minutes are up. Cover with foil and fill with dried beans or pie weights. Blind-bake the crust for 12 minutes to make it crispy. Remove foil and beans and bake another 10-12 minutes to dry out bottom. Take it out and let it cool. Reduce oven heat to 320ºF.

While the pie crust bakes and cools, prepare the filling. Simply whisk the filling ingredients together thoroughly until smooth and succulent. Pour it into the cooled crust and place the whole pie on a baking sheet. It just makes it easier to get in and out of the oven. Cook at low temperature for 50 to 55 minutes. It should be settled but still have some wobble. Leave to cool for half an hour, then gently remove it from the bottom of the pie, holding the bottom and letting it slide. Refrigerate for at least 3-4 hours up to overnight, then serve!