Ok, it was really Patricia Well’s tart, but Elizabeth Fenjvez made it her own and baked it for our delight at my mother’s dinner party a couple of Sundays ago. Here is the recipe. As happens sometimes, busying myself in pre-meal kitchen commotion, I didn’t get there quick enough to capture the crowning moment, of lavender honey cream, every indulgent drip of it, being poured over the tarts. But I was first in line for a piece! This dessert is lovely for fall, substituting pears for stone fruits, as they aren’t in season. Thank you, Elizabeth, for sharing the recipe — you made it look easy, but we know it wasn’t that easy!! I think we’ll see if we can pull it off with as much finesse for Thanksgiving.