peach and lavender tart

4-6 peaches, stones removed and sliced
1-2 teaspoons lavender, fresh or dried

for the dough:
250g tart dough with almonds

for the icing:
50g icing sugar
1 tablespoon lemon juice

Preheat oven to 190C.

Roll out the dough and fit it into the base and up the sides of your tart pan. Arrange the peach slices in a fan shape, slightly overlapping. Bake in the oven for about 40 minutes, until the rims turn golden brown.
While the tart is baking, make the icing. Whisk together the icing sugar and the lemon juice to get a light, pourable icing.
As soon as the tart comes out of the oven, brush the icing on top.  Sprinkle over the lavender blossoms and leave to cool.