Lavender Grape Tarte

Pate Brisee

1. In a food processor, pulse flour, salt, and sugar to combine. Add butter and process until mixture resembles coarse meal. With motor running add ice water in slow stream until dough just holds together; do not process more than 30 seconds.

2. Divide dough in half. Place each on plastic wrap and flatten into disks, wrap, and chill at least 1 hour.

Tarte

1. Preheat oven to 425 degrees, with rack in center; line bottom rack with foil. On a lightly floured surface, roll out dough to 13-inch round, about ⅛" thick. Transer to a parchment-lined baking sheet, and chill 30 min.

2. In a bowl, toss together grapes, sugar, lemon zest and juice, lavender, salt and flour. Transfer to a sieve set over a bowl and drain for 30 minutes.

3. Mound mixture in center of chilled dough, leaving a 2½" border. Dot with butter. Fold edges of dough over filling, leaving center open. Brush dough with egg white and sprinkle with sugar.

4. Bake until pastry is golden brown, about 20 min. Reduce oven heat to 350 degrees, and loosely cover center with foil. Continue baking until juices are bubbling, additional 15-20 min.