Sometimes my eyes are bigger than my stomach, especially during berry season. This simple dessert is the perfect answer. A rustic, free form tart that works with any berry but is especially good with strawberries. Just a little bit of cornmeal adds crunch to the crust offsetting the melting softness of the berries beautifully.
The lavender glaze is optional, as I realize many people don't stockpile dried lavender blossoms in their pantry, but you can find them in bulk at many health food stores if you want to give it a try. Substitute a little freshly whipped cream or a very light drizzle of honey for the glaze, if you like.
for the crust
for the filling
Roll out your crust to 1/4" thick. Pile the berries in the center and fold the crust edges up over the berries. Bake for 30-40 minutes, or until the crust is cooked through and golden. Cool, drizzle with lavender glaze and serve.
for the glaze