Tarte aux pommes

2 cups all purpose flour
1/4 cup sugar
pinch of salt
1/2 cup unsalted butter, room temperature
2 eggs
for the tart:
1/2 of the above recipe
1 pound pippin apples
1/2 cup sugar
1/4 cup best quality honey

In food processor with steel blade in place, combine the flour, sugar, and salt. Whirl to blend. Add the butter and eggs, and blend to form a ball. Shape into a ball with your hands and wrap in Stretch-Tite and refrigerate about 1 hour. This makes enough dough to make 2 tarts, or freeze half for another day. Preheat oven to 350 degrees. On lightly floured work surface, roll out half of the dough into a round about 1/8 inch thick. Transfer to a non-stick baking sheet. Roll up and crimp the edges to shape a free-form circular tart shell with a rim about 1/4 inch high. Make a decorative rim. Peel, core, and slice the apples about 1/8 inch thick. Arrange the slices in circles overlapping. Sprinkle with the sugar. Bake for about 40-50 minutes, or until both pastry and apples are golden brown. Warm the honey for 30 seconds in microwave and then brush the apples gently with it. Sprinkle with just a smidgin of lavender, if available. Slip the tart onto a platter and serve warm.