Jersey Apple and Blackberry Galette with Lavender Honey

**Prepare the Dough:** In a large bowl, whisk together flour, mashed Jersey Royal potato, 1 tablespoon granulated sugar, and salt. Cut in the cold Jersey butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

**Prepare the Filling:** In a medium bowl, combine the sliced apples, blackberries, lemon juice, 2 tablespoons granulated sugar, and cornstarch. Gently toss to coat.

**Assemble the Galette:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

Transfer the dough to the prepared baking sheet. Arrange the apple and blackberry mixture in the center of the dough, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as you go. Brush the crust with Jersey milk and sprinkle with turbinado sugar.

**Bake:** Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly on the baking sheet.

**Prepare Lavender Honey:** While the galette is baking, gently warm the honey in a small saucepan over low heat. Stir in the dried lavender. Remove from heat and let steep for 10 minutes. Strain the honey to remove the lavender buds.

**Serve:** Drizzle the lavender honey over the warm galette before serving. Enjoy!