Strawberry And Thyme Tart
110 g butter
100 g castor sugar
1 egg
250 g flour
Filling
500 g fresh strawberries
½ lemon, juice
1 Tbsp (15 ml) cornflour
1 Tbsp (15 ml) brown treacle sugar
¼ tsp fresh thyme, plus extra for garnish
Strawberry Syrup
250 g fresh strawberries, chopped
¼ C (60 ml) maple syrup
3-4 Tbsp (45-60 ml) brown treacle sugar
Type of dish
Oven bakes
Baking
Desserts
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Economical
Luxury
special occassions
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Induction Hob
Microwave combination oven
Bread, cakes and pastries
Cakes & tarts
Flavour
Sweet
30-minute quick meals
Recipe for
8 People
Temperate range
Cold
PreparationPreheat the oven to 180 ºC.
Pastry
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).
Filling
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 and the thyme together 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 mins, or until the pastry is lightly golden and crisp. Allow to cool.
Strawberry Syrup
In a small saucepan, add the chopped strawberries and maple syrup and bring 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 strawberries. Allow to cool slightly and serve with fresh thyme.
Cooking time: 25-30 minutes
Pastry
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).
Filling
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 and the thyme together 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 mins, or until the pastry is lightly golden and crisp. Allow to cool.
Strawberry Syrup
In a small saucepan, add the chopped strawberries and maple syrup and bring 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 strawberries. Allow to cool slightly and serve with fresh thyme.
Cooking time: 25-30 minutes