Lemon Lavender Tart

Why I Love This Recipe

It’s definitely no secret that I love to bake with lavender. It’s such a beautiful flower and I truly believe it adds a unique and interesting flavor you can’t find anywhere else. Lavender also pairs perfectly with lemon which makes this Lemon Lavender Tart so delicious.

This recipe has dried lavender buds in the filling as well as in the crust. It may seem like a lot of lavender, but I promise after you bake it, the flavors blend perfectly. Oh, and like a lot of my baked goods, this tart is amazing with coffee!

If you like lavender, check out some of my other lavender recipes like my Apple Lavender Galette Recipe, my Lavender Pancakes with Lavender Honey, my Lemon Lavender Bread Recipe, or my Lavender Madeleines.

Key Ingredients For a Lemon Lavender Tart

• All-Purpose Flour: All-purpose flour provides structure and stability to the tart.
• Almond Flour: Almond flour adds a rich, nutty flavor to the crust and provides a tender and slightly sweet base.
• Confectioners Powdered Sugar: Confectioners powdered sugar, also known as icing sugar or powdered sugar, has cornstarch in it to prevent clumping and provide a lighter texture.
• Dried Lavender Buds: Dried lavender buds have a fragrant aroma and a slightly floral and herbal taste. A little goes a long way with lavender in baking goods so don’t overdo it.

*See the recipe card for the complete list of ingredients and quantities.

Is All Lavender Edible?

Yes! All lavender is edible, however, all lavender is not the same. I recommend culinary lavender (usually English lavender) because it has the best taste and is sweeter than other lavender varieties which can be bitter.

Most of the dried lavender for cooking you find in-store and online are for culinary purposes, but double-check the description or ask if you are not sure. You can find culinary lavender at most local grocery stores in the bulk section and on Amazon.

How to Make a Lavender Tart

To make the crust, place the flour, powdered sugar, almond flour, lemon zest, and lavender buds in a medium mixing bowl and stir to combine. Add the COLD butter cubes and mix in using a pastry cutter or a fork to make a crumble.

Prepare the tart pan with non-stick spray, put the crust mixture in the bottom of the pan, and use your hands to press it down on the bottom and up the sides. Place the crust in the fridge for 30 minutes to chill.

After the crust has been chilling for 15 minutes, preheat the oven to 350°F. Melt the butter in the microwave in a microwave-safe bowl and set it aside to cool.

Place the eggs, sugar, lemon juice, lemon zest, and lavender buds in a mixing bowl and whisk together. Slowly drizzle the melted butter in as you are whisking to fully combine. Remove the crust from the fridge and slowly pour the filling into the crust, leaving about ¼” before the top.

Bake for 25 minutes until the center is almost set (just barely jiggles). Remove the pan from the oven and cool the tart on a wire rack.

Expert Tips to Make the Perfect Lemon Tart

• I used a 13.75×4.25tart pan, but you can use any size. Make sure you use a tart pan with a removable bottom to make it easy to get the tart out of the pan.
• I use non-stick spray even though my tart pan has a removable bottom because I really don’t want my tart to stick to the pan. It’s way too pretty to have it stick!
• Make sure the butter for the crust is cold! This is what makes the crust flaky delicious and why the chilling step before baking is also essential.
• If you don’t want quite as much lavender flavor, you could always omit it from the crust or the filling.
• Wait just until serving before sprinkling the top with powdered sugar otherwise, it will melt/disappear into the tart.
• Keep this tart in the fridge until serving and after. It will last 2-3 days in a sealed container in the refrigerator.

Can you Freeze a Lemon Tart?

Yes, this tart can be frozen after it has chilled and set. Place it in the freezer uncovered for 2 hours. Securely wrap it in plastic wrap and aluminum foil, then place it in a sealable plastic bag to prevent freezer burn. The lemon tart will last for up to 3 months in the freezer.