‘Tis the season for holiday cookies, but I decided to try something different this year. I hadn’t made mini tarts before (gasp!), so I decided to make Strawberry and Thyme Mini Tarts.
When I was at Fresh Thyme and could smell the sweetness from the strawberries, so I bought a bunch. The flavors of the sweet strawberries and the subtle dry and minty flavor from the thyme paired so nicely together and everything really comes together quickly and easily.
To save a little time, I decided not to make my own crust. It’s a busy time of year for all of us and I think it’s ok to cut corners every now and then. If you don’t own a rolling pin, use a chilled wine bottle to help you roll the dough flat. This has been a tip that I’ve used and shared for years.
Let me know what you think!
Strawberry and Thyme Mini Tarts
2-3 cups strawberries
1 tablespoon cornflour
1 tablespoon brown sugar
Half a lemon, juiced
1/2 teaspoon fresh thyme and extra sprigs for garnish
1 box of pre-made pie crusts (2 per box)
6 mini tart tins
2 cups fresh strawberries, chopped
1/3 cup maple syrup
2 tablespoons brown sugar
1. Preheat oven to 400 degrees Fahrenheit.
2. On a floured surface, roll out dough so it flattens.
Note: If you don’t have a rolling pin, use a chilled wine bottle to help roll the dough flat.
3. Press dough into the tins and trim the access dough.
4. Place in the fridge for 20 minutes to chill.
5. While the dough chills, slice the strawberries length-wise and place in a bowl.
6. Squeeze lemon juice over the sliced strawberries and set aside.
7. In a small bowl, mix the cornflour and brown sugar together until combined.
8. Pull the tart tins from the fridge and poke the dough with a fork.
9. Bake in the oven for 8-10 minutes until the the crust is looking lightly golden.
10. Remove from oven and sprinkle most of the flour/sugar mixture and thyme into the tins, leaving some leftover for sprinkling on top of the strawberries.
11. Add the strawberries into the tins, overlapping them – the arrangement doesn’t have to be perfect.
12. Sprinkle the rest of the flour/sugar mixture over the tops of the strawberries.
13. Bake in the oven for 15 minutes or until the crust is crisp and light brown.
14. Let cool.
15. In a small saucepan, add the chopped strawberries and maple syrup and bring to a boil. Stir constantly.
16. Add brown sugar, 1 tablespoon at a time (2 tablespoons total) and continue to mix together.
17. Once the syrup is thick (to your liking), blend the mixture in a blender until smooth.
18. Pour syrup over the strawberries in the tins.
19. Garnish with additional fresh thyme, if desired and serve.
Images © Regan Baroni 2015.