1/2cup ( 125 gms)Chilled coconut oil ( or chilled butter, cut into cubes)
4-5tbspIce cold wateryou may need more
2tbspSugarYou may need more, depending on the sweetness of your fruit.
In a small bowl, combine the sugar and dried lavender. Rub for a few moments together with your fingertips till the sugar is fragrant with the lavender. Keep aside.
Combine the flour, salt, and icing sugar in a large bowl. Rub the chilled coconut oil or butter in the mixture, using your fingertips.
When it resembles large, coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. The dough should be moist but not wet.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
Lightly toss the peach slices with lavender sugar and cornflour.
Unwrap the dough and cut int 4 equal pieces. Working with one piece at a time, roll each one out by sandwiching a section between two sheets of wax paper. You can skip the division and make one 9-inch galette out of the entire dough.
You can roll out the dough on a floured surface too, if you don't want to bother with the waxed paper.
Don’t worry if it breaks or you don't have a perfect circle.
Sprinkle the rolled out pastry with almond meal and place the peach slices on top.
Fold the edges of the dough over the fruit to partially cover them.
Sprinkle the top of each tart with some sugar if you like.
Bake at 180 C for 30-35 minutes until the pastry is light golden brown and the fruits are bubbly and the juices ooze out. Let it rest for at least 15 mins. Serve warm or at room temperature.