‘Tis the season for holiday cookies, but I decided to try something different this year. I haven’t made a tart before and when I came across these cute little Wilton Tart Pans at Bed Bath & Beyond, I was inspired.
I’ve been discovering different flavors recently by combining fresh herbs and fruits. Earlier in November, I made a Pear and Blackberry Galette with Rosemary. It was my first galette and the flavors were so good together.
When I was at Fresh Thyme and could smell the sweetness from the strawberries, I bought a bunch so I could make Strawberry & Thyme mini tarts to share with friends before leaving for the holiday. The recipe was inspired by Serious Eats with some tweaks of my own.
This was my first tart, so I decided not to make my own crust. It has been 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. This has been a tip I’ve used and shared for years until I recently discovered that Mike and I actually DO own a rolling pin. I had absolutely no idea.
Mike and I will be traveling this holiday season. Our first stop is Minnesota and then we’ll wrap up the year in Steamboat Springs, Colorado.
I hope you all have a very happy and full holiday!
STRAWBERRY 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.