Instructions

1. In a food processor, combine the all-purpose flour, chilled butter, granulated sugar, dried lavender, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the beaten egg and pulse until the dough comes together, ensuring it’s not overworked to maintain a tender crust.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch tart pan.
6. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough and prick the bottom with a fork to prevent bubbling.
7. In a mixing bowl, toss the blueberries with cornstarch and lemon juice until the blueberries are well coated and the mixture is evenly distributed.
8. Spread the blueberry mixture evenly over the tart crust, ensuring an even distribution for optimal flavor.
9. Bake for 40-45 minutes, or until the crust is golden brown and the blueberries are bubbling and fragrant.
10. Remove from the oven and allow the tart to cool completely in the pan on a wire rack.
11. Before serving, dust the tart with powdered sugar for an elegant finish.
12. Slice and serve at room temperature or slightly chilled for the best flavor experience.