Rustic Lavender and Peach Tart

• 1 store-bought double crust pie dough (thawed) or homemade dough. (Note - if using store bought dough, get the 'dough' not the pre-made pie crust - you'll still have to roll it out!)
• 4-5 fresh peaches (halved, pit removed and cut into wedges)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 tablespoon dried lavender
• 1 tablespoon Aged Lavender Balsamic Vinegar
• 1 tablespoon butter cut into small pieces (frozen butter is easier to work with)

Place peaches in mixing bowl. Add lemon juice and mix. Add other ingredients except butter and mix gently until all ingredients are combined.

Place pie dough on a lightly floured surface. Roll dough into an circular shape until it's approximately 13" x 13". Roll piecrust onto rolling pin and then unroll onto cookie sheet lined with parchment paper.

Spread peach mixture in the center of the pie dough, allowing at least two-three inches of space around the edge. Carefully pleat the pie dough to form edge. Place broken butter pieces on top of peach mixture. 

Bake in 450-degree oven for 25 minutes.

Cool for 10-15 minutes. 

Gently slide a long knife under the crust until loose and slide off cookie sheet onto a serving platter. 

A pizza cutter works well to cut into serving size pieces.

Serve with whipped cream or vanilla ice cream, drizzled with Aged Lavender Balsamic Vinegar