Ingredients

225g plain flour, plus extra for dusting

100g ground almonds

75g golden caster sugar

175g cold butter, cut into cubes

1 large egg yolk

300g granulated sugar

¾ tbsp dried lavender

250g mascarpone

220ml double cream

4 tbsp lavender sugar, plus extra to serve

4 tbsp lavender honey (or an extra 2 tbsp lavender sugar)

Finely grated zest of 1 orange, plus 2 tbsp orange juice

2 tbsp lemon juice

700g strawberries, hulled

Instructions

Step 1: To make the pastry, combine the plain flour, ground almonds, golden caster sugar, cold butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs, taking care not to over-process.

Step 2: Transfer the mixture to a bowl. Beat the egg yolk with 1 teaspoon of water and add it to the dough. Mix gently and quickly with a knife until the dough just comes together, adding a little more water if necessary. Form into a disc, wrap in cling film, and chill for at least 30 minutes.

Step 3: Roll out the chilled pastry on a floured surface and use it to line a 25cm tart tin with a removable base. Patch up any cracks. Prick the base with a fork, then chill in the freezer or coldest part of the fridge for 30 minutes. Preheat the oven to 200°C (180°C fan)/gas mark 6.

Step 4: To prepare the lavender sugar, blend 4 tablespoons of granulated sugar with dried lavender in a small food processor bowl for 1 minute. Set aside.

Step 5: Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes until the sides hold their shape. Remove parchment and beans, then bake for another 5–7 minutes until golden. Let the tart cool completely before removing from the tin.

Step 6: For the filling, beat mascarpone with a wooden spoon until smooth. Add double cream and whisk with an electric mixer until the mixture holds its shape. Stir in the lavender sugar, lavender honey, orange zest, orange juice, and lemon juice. Adjust sweetness to taste.

Step 7: Spread or pipe the cream filling into the cooled tart shell. Arrange the strawberries on top: for small berries, place them pointed side up; for larger ones, slice about the thickness of a £1 coin and layer with larger slices in the center and smaller slices near the edge.

Step 8: Sprinkle a little more lavender sugar over the strawberries and serve immediately.

Tips & Variations

If you can’t find lavender honey, simply increase the lavender sugar by 2 tablespoons for a similar floral sweetness.

Chilling the pastry well before baking helps maintain its shape and prevents shrinking.

Try adding a handful of finely chopped pistachios on top for a crunchy texture and nutty flavor.

FAQs

Can I make the tart shell ahead of time?

Yes, you can bake the tart shell up to 2 days in advance. Keep it in an airtight container at room temperature to preserve crispness.

Can I use fresh lavender instead of dried?

It’s best to use dried lavender for baking as it has a more concentrated flavor without adding too much moisture. If using fresh, use sparingly to avoid bitterness.