Crust

• ½ cup cake flour
• ¾ cup all-purpose flour
• 1½ tsp dried lavender [petals]
• ½ tsp salt
• 1 tbsp granulated sugar
• 1 stick (8 tbsp) unsalted butter, cubed & chilled
• 3-5 tbsp ice water, as needed
• 1 egg, lightly beaten
• 2 tbsp turbinado sugar

Filling

• 6-7 plums, sliced
• 1 tsp vanilla extract
• juice of ½ lemon
• 1 cup sugar
• 3 tbsp cornstarch

Topping

• 1 tbsp butter, diced
• 1 tbsp turbinado sugar

1. Crush and rub the lavender petals between your palms and mix in a medium-sized bowl with flours, granulated sugar and salt
2. Cut chilled butter into the flour until butter is in a little larger than pea-sized pieces
3. Add ice water slowly, tablespoon by tablespoon until dough just comes together. Form into a disk and wrap in plastic wrap. Refrigerate at least 1 hour
4. Preheat oven to 400º
5. Toss plums in large bowl with lemon juice and vanilla
6. Mix together cornstarch and sugar in a separate bowl and set aside
7. Roll dough out on parchment paper to a 14\\\" round. Transfer parchment to baking sheet
8. Toss sugar mixture with fruit. Wait until the very last second to do this, as the plums will start to release juices almost immediately after being combined with the sugar
9. Mound fruit in center of round, leaving about 4\\\" from the edge
10. Gather dough around edges over the fruit, pinching and gathering. This does not have to look perfect - it is free-form and rustic!
11. Brush dough with lightly-beaten egg and bake 45 minutes
12. Remove from oven, top with diced butter atop fruit, sprinkle with 1 tbsp of turbinado sugar and bake an additional 15 minutes
13. Remove and allow to cool before slicing and serving
14. Serve with whipped cream or vanilla ice cream