Wood-oven free-form tart
Combine flour, sugar and salt in a deep hotel pan. Work in shortening by hand, then coat butter in flour mixture. Refrigerate overnight.
Next day, process mixture in food processor to a fine texture. Split evenly into 2 deep hotel pans.
Prepare ice water, then scale 1600 grams cold water (no ice). Gradually work cold water into flour by hand just until dough starts to form.
Scale into 120-gram discs and allow to rest overnight in refrigerator before rolling.
Roll discs into 1/8-inch-thick rounds, place 200 grams filling in center of each and fold in edges, making pleats about 1 inch apart. Place on silicone parchment paper and chill. (Rolled dough rounds can be frozen and saved for future use.)
Brush tarts with water and sprinkle with turbinado sugar just before baking.
To bake in wood-fired oven, light 2 small fires in center of oven and let oven floor and space heat. Push fires to back corners of oven. Preheat cast-iron skillets in oven. Placed chilled tart on parchment into hot pan and bake, rotating tart and position in oven often. When dough is golden and filling is bubbling, remove from cast iron to cool.
To serve, tart is reheated and transferred to a wood board, then drizzled with warm tequila caramel glaze, sprinkled with lavender graham cracker crumble in center and topped with a large scoop of Key lime ice cream.