A lavender-grape tart is fitting for a fall feast; an assortment of table grapes creates the range of colors in this rustic version.
Preheat oven to 425 degrees, with rack incenter; line bottom rack with foil. On alightly floured work surface, roll outdough to a 13-inch round, about 1/8 inchthick. Transfer to a parchment-linedbaking sheet, and chill 30 minutes.
Meanwhile, in a bowl, toss togethergrapes, sugar, lemon zest and juice, lavender,salt, and flour. Transfer to a sieveset over a bowl; drain 30 minutes.
Mound mixture in center of chilleddough, leaving a 2 1/2-inch border. Dotwith butter. Fold edges of dough overfilling, leaving center open. Brush doughwith egg white; sprinkle with sugar.
Bake until pastry is golden brown,about 20 minutes. Reduce oven heat to350 degrees, and loosely cover center with foil.Continue baking until juices are bubbling,15 to 20 minutes more. Let cool.
