It’s late September, and on the farm the Italian plums are finally ripe! We had so many this year and I could only make so much jam – so I decided to try my hand with a dessert. I didn’t have time to go to the store since I was in the middle of making 18 gallons of jam, so I did a quick search for recipes I could make with what I had on hand.

We always have eggs (because of our chickens) and happen to drink heavy cream in our coffee, so I decided a custard tart would be fun. I also happened to have a frozen pie crust in the freezer, which saved a ton of time. I then cobbled together a few different recipes to come up with something that would work.

As I was pulling ingredients together, my husband walked in the kitchen with a huge bowl of blackberries he’d just picked – so I decided to add them to the tart as well. As I was washing everything I thought “these plums and blackberries are so *purpley*!” and then of course my mind immediately filled in “You know what else is purple that you have a ton of?” – so then I added culinary lavender to the recipe for a Perfect Purple Trifecta. Finally, I decided to sub out the granulated sugar for honey, since we’d just harvested honey from our bees and had a ton. So I had a ”Mostly My Farm to My Mouth” tart, which I felt pretty smug about. I decided if it turned out yummy I would share the recipe on my blog.

You guessed it (since here’s the blog) It turned out amazing! The blackberries add a lovely tartness to the sweet custard and plums, and the lavender rounds out the flavor with a very light floral undernote. Next time I’m going to try it with a homemade crust, and do individual small tarts (I’m thinking one plum per tartlett). Let me know what you think! 

Lavender Blackberry Italian Plum Tart Recipe


  • 1 pie crust (store bought or made from your favorite recipe)
  • 4-6 plums, halved and pitted (depending on size of your pan)
  • 1 C blackberries
  • ½ C heavy cream
  • 3 tbsp honey (can sub ⅓ C white sugar)
  • 1 egg
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp ground culinary lavender bud*

 *Be sure to finely grind the lavender – it doesn’t taste good to bite into a full lavender bud. Also, all the other recipes I looked at called for cinnamon or nutmeg (or a combo) – so if you don’t have culinary lavender on hand, these spices are fine to use instead.


Oven: 375

  1. Prepare crust: grease tart pan or pie pan and roll out crust, placing in pan – if frozen, thaw according to directions
  2. Prepare fruit: wash and halve/pit plums, wash blackberries and dry.
  3. Toss plums in bowl with brown sugar and lemon juice
  4. Place plums cut side up in pie crust, evenly spaced, and bake for 15 minutes
  5. Whisk cream, egg, honey, vanilla and lavender until thoroughly mixed. If you’d like, you can drain the remainder of the lemon/sugar plum mix and blackberry juice into the mixture and whisk that in.
  6. When ready, remove crust from oven
  7. With your fingers, carefully arrange blackberries around plums
  8. Pour custard mixture over top
  9. Bake approx 20 minutes until custard is set (no longer jiggly)
  10. Let rest for 10 minutes before serving
Lavender Blackberry Italian Plum Tart - fruit in crust before custard filling has been added

pssssst – Thanks for reading our blog! Want to try cooking with culinary lavender? Enter code 9UF4K5RZ at checkout for 10% off!

For the Love of Lavender offers advice for beginners to enthusiasts – from planting, growing, harvesting, and pruning, to uses, products, and lavender recipes – as well as a fun, unique look into the the world of a lavender farming family.

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