Page 130 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Line an 11-inch (28-cm) tart pan with the dough, dock it, and freeze
it for 20 minutes. Line the shell with parchment and fill it with pie

weights or dried beans. Bake the shell for 20 minutes. Remove the
pie weights and discard the parchment and bake for 5 minutes
more, until the crust is golden.
3

. In a large saucepan, simmer together the milk, cream, and
lavender over low heat for 5 minutes. Remove the pan from the
heat, let the mixture steep for at least 20 minutes to infuse the
cream with lavender, then strain and return the cream to the
saucepan.