Strawberry Thyme Tart
Perfect combination of a crunchy pastry, lovely strawberry filling and a bit of freshness and herbiness from the thyme.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 25 mins
110 g butter
100 g castor sugar
250 g flour
500 g fresh strawberries, sliced
½ lemon, juice
1 Tbsp (15 ml) brown treacle sugar
¼ tsp fresh thyme, + extra for garnish
250 g fresh strawberries, chopped
¼ C (60 ml) maple syrup
3-4 Tbsp (45-60 ml) brown treacle sugar
Preheat the oven to 180 ºC.
Combine the butter and sugar in a blender and while the motor is still running, add the egg. Add the flour and blend into a dough.
Press the pastry into a 22 cm round tart tin and bake the pastry blind for 10-12 minutes (no need for baking paper and baking beans).
Thinly slice the strawberries lengthways and place them in a bowl. Squeeze over the lemon juice and set aside.
In a bowl, mix the cornflour and brown treacle sugar until combined.
Mix half of the flour and sugar mixture with the thyme and sprinkle over the tart base.
Place the strawberries into the tart tin and sprinkle the remaining flour and sugar mixture over the strawberries.
Bake in the oven for 20-25 minutes or until the pastry is lightly golden and crisp.
Alternatively, use the Miele Induction hob to save 40% in electricity.Allow to cool.
In a small saucepan, bring the chopped strawberries and maple syrup to a soft boil, stirring constantly. Add the brown treacle sugar, one tablespoon at a time until it thickens. Once thickened, pour it through a sieve to ensure a smooth syrup.
Pour the strawberry syrup over the cooked strawberry filling. Allow to cool slightly and serve sprinkled with a little fresh thyme.