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Lavender, Raspberry and Blackberry Cream Tart

Lavender, Raspberry and Blackberry Cream Tart

From "The Lavender Cookbook" by Sharon Shipley

Makes 10-12 servings

Prepare no-roll tart dough as follows:

1 ½ cup all-purpose flour

1 cup walnuts

3 tablespoons sugar

2 tablespoons dried culinary lavender buds

¼ tsp salt

¼ pound (1 stick) cold, unsalted butter, cut into small pieces

1 large egg yolk

2 tablespoons ice water

½ cup raspberry preserves heated and strained (or use seedless raspberry preserves)

In the bowl of a food processor, combine the flour, walnuts, sugar, lavender and salt.  Pulse until the walnuts are finely ground. Scatter the butter over the mixture and pulse until the mixture resembles coarse crumbs.  In a cup beat the egg yolk and water with a fork to combine.  Add to the food processor and pulse to combine.  Gather the dough and press into a flat, round disk.  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.  Press the dough into a 9 inch tart pan with a removable bottom.  Trim the edges and prick the bottom all over with a fork.  Bake for 20 minutes or until golden brown.  Brush the bottom and sides of the crust with the preserves and bake an additional 5 minutes.  Transfer to a wire rack to cool. 


8 oz container mascarpone cheese (cream cheese may be substituted)

¼ cup heavy cream

1/3 cup confectioners sugar

1 tsp grated orange zest

1 tsp vanilla extract

½ pint fresh blackberries

½ pint fresh raspberries

In a large bowl, combine the mascarpone, cream, sugar, orange zest, and vanilla.  Beat with an electric mixer until soft peaks form when you lift the beaters.  Spread evenly in the cooled crust.

Refrigerate until firm, at least 2 hours or up to 1 day. 

Arrange the blackberries and raspberries in concentric circles atop the filling. Enjoy!

This entry is related to the following products. Click on any of them for more information.
Raspberry Jam, Lavender, Blackberries, Raspberries, Hulled black walnuts, Free Range Pastured Eggs, Butter,