Tuesday, June 2, 2009
Last week I went to a dinner party where I was asked to bring dessert. My friend made a 40 cloves of garlic chicken recipe with chicken from the CSA in town. Other people brought roasted root vegetables and carrots roasted with tons of garlic, butter, and cream. The dessert I brought held bright spring flavors and unusual ingredients that came together as a deliciously refreshing dessert.
I had made a tart like this a few years ago when a friend sent me lavender from the Sequim Lavender Festival. The recipe I used this time is adapted from Tyler Florence's Blueberry-Lemon Tart. Rather than the pint of blueberries, I used blackberries and to the lemon custard I added about two tablespoons of dried lavender. I was afraid I put WAY too much lavender-but it ended up being the perfect amount. I think the tart tasted better the next day after being refridgerated and with all of the flavors fully married. On a hot day, a piece of this tart would make a perfect afternoon treat.