10th July 2020

Featured / Food / Not Just a Pretty Plate

Strawberry and Lemon Thyme Tart

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Strawberry and Lemon Thyme Tart

Serves: 6-8

Cooks in: 2 hours

Difficulty: Medium


1 x 25cm loose-bottomed tart tin

For The Pastry, you will need...
150g cold butter, cubed
60g icing sugar
1 egg yolk
150g plain flour, plus more for dusting
75g ground almonds
2g baking powder
A pinch of salt
3 sprigs lemon thyme, leaves picked

For the crème patissière, you will need...
300ml whole milk
60g sugar
4 egg yolks
14g cornflour
1 vanilla pod, cut and deseeded

For the marinated strawberries, you will need...
1 large punnet strawberries, roughly quartered
30ml rosé wine
1 tsp caster sugar
1 tbsp clear honey

1. To make the pastry, mix the butter and sugar together to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture between your fingertips to form a sand-like texture.

2. Add the egg yolk and the chopped thyme, and gently work the mix until it comes together to form a pastry dough. Wrap this in cling film, and chill in the fridge for 2 hours. (Alternatively, pulse all the ingredients together in a food processor until a soft dough forms).

3. Once the pastry has rested, preheat the oven to 180oC/ gas mark 3. Lightly dust your work surface with flour, and roll the pastry to 1/2cm thickness. Roll it carefully onto your rolling pin, then transfer into your tart tin to line the bottom. Build up a shallow edge using the excess pastry. If you find this pastry dough quite soft (especially if you are in a hot kitchen) try rolling it between two layers of clingfilm to stop it breaking.

4. Place a sheet of baking paper on top of your pastry, top with baking beans and bake for 10 minutes. Remove the beans and paper, then bake for another 5 minutes or until lightly golden. Leave to cool in the tin.

5. For the crème patissière, whisk the sugar, flour and egg together in a mixing bowl. Meanwhile, heat the milk and vanilla pod in a saucepan until it is just hot enough to dip your finger in.

6. Pour half the hot milk into the sugar mixture and whisk until smooth, then add the rest of the hot milk.

7. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Then pour into a bowl, cover with cling film and chill in the fridge until cold.

8. For the marinated strawberries, mix together the cut strawberries, caster sugar, rosé and honey.

9. To assemble, carefully remove your cooled pastry case from the tin and top with a generous layer of crème patissière. Cover with the marinated strawberries, and spoon the delicious juices ontop to glaze. Serve immediately.

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Not Just a Pretty Plate

With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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