Delicious mouthfuls of buttery crust and billowing chamomile-scented cream accentuate the fleeting beauty of the season's exquisite berries.

DOUGH INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 5 tablespoons sugar
• pinch of salt
• 2 sticks cold unsalted butter (cut into small pieces)
• 1 large egg yolk (lightly beaten)
• 4 tablespoons iced water (as needed)

CHAMOMILE CREAM INGREDIENTS:

• 1 cup (236 ml) whole milk
• 2 tablespoons Bellocq chamomile loose leaf tea
• 3 tablespoons sugar
• 3 tablespoons all-purpose flour
• pinch of salt
• 2 large egg yolks
• 1/4 teaspoon vanilla extract
• 1/2 cup cold heavy cream

FINISHING INGREDIENTS:

• 2-3 cups assorted seasonal berries (such as strands of red and white currant berries, apricots, red and golden raspberries, blackberries, blueberries)
• fresh chamomile blossoms (for garnish)

DIRECTIONS

1. Prepare the dough: Mix together flour, sugar and salt in a food processor. Add butter and pulse a few times to combine. With motor running, add egg yolk and ice water until combined. Gather dough into a ball, knead once or twice, and wrap with plastic wrap. Flatten into a circle; refrigerate 1 hour.
2. Prepare the Chamomile Cream: In a small pan, heat milk to a low simmer. Remove from heat, add chamomile blossoms, cover and set aside, 30 minutes. Strain milk into a clean saucepan; discard chamomile. Whisk in sugar, flour, salt, egg yolks and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Whisk in vanilla. Transfer to a bowl and refrigerate with plastic wrap directly on surface until cold, about an hour. Once cooled, whip heavy cream to form stiff peaks and gently fold in cooled chamomile cream.
3. Finish Tart: Preheat oven to 375F. Roll dough on a lightly floured surface 1/4-inch thick. Transfer to a 9-inch round tart pan with a removable bottom. (You may also make small individual tarts, if preferred.) Trim dough and refrigerate until cold, about 20 minutes. Blind bake the tart: prick dough all over with a fork, line with parchment paper, and fill with baking weights or dried beans. Bake 15 minutes. Remove parchment and baking weights and continue baking until tart shell is golden, about 18-20 minutes more. Set aside until cool. Fill cooled tart shell with Chamomile Cream; arrange fruit on top. Refrigerate 30 minutes or until ready to serve. Garnish with chamomile blossoms.

Enjoy!