Strawberry Thyme Tart with Mint Glaze

Name: Strawberry Thyme Tart with Mint Glaze
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams tablespoons butter (softened); 8 servings Large-grained cane or demerara for sprinkling; 237 milliliters confectioners sugar; 2 teaspoons corn starch; 1 egg white; 1 egg yolk; 2 eggs; 414 milliliters all-purpose flour; 2 teaspoons minced fresh thyme leaves; 1 teaspoons lemon juice from 1 lemon; 4 sprigs mint; 1 teaspoons mint extract; 1 teaspoons salt; 355 milliliters strawberries, washed, stemmed, and cut into 1/4-inch slices; 237 milliliters sugar; 79 milliliters water

This recipe serves 8. One serving contains 397 calories, 5g of protein, and 14g of fat. Many people made this recipe, and 171 would say it hit the spot. A mixture of lemon juice from 1 lemon, egg white, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

For the Crust: Using a food processor, pulse together flour, sugar, salt, thyme, and butter.

Ingredients you will need

Butter

Crust

All Purpose Flour

Sugar

Thyme

Salt

Equipment you will use

Food Processor

Add eggs and egg yolk one at a time, pulsing between each addition, until all eggs are incorporated and dough is crumbly but pliable.

Ingredients you will need

Egg Yolk

Dough

Egg

Remove dough from food processor, knead several times on a lightly floured surface and shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for an hour before use or up to three days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Food Processor

Plastic Wrap

For the Filling: Toss sliced strawberries in small bowl with sugar, corn starch, thyme, and lemon juice until strawberries are evenly coated.

Ingredients you will need

Strawberries

Corn Starch

Lemon Juice

Sugar

Thyme

Equipment you will use

Bowl

For the Glaze: Stir sugar and water in a small saucepan over low heat until sugar completely dissolves. Raise heat to medium-high and cook until the mixture can coat the back of a spoon, about 5 minutes.

Ingredients you will need

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat.

Add mint extract and mint sprigs. Strain through a fine mesh strainer into a small saucepan and discard solids. Leftover glaze can be stored in a sealed container in the refrigerator for up to two weeks.

Ingredients you will need

Peppermint Extract

Glaze

Mint

Equipment you will use

Sieve

Sauce Pan

To Assemble: Adjust oven rack to center position and preheat oven to 350°F.

Equipment you will use

Oven

Roll out dough with a rolling pin on lightly floured surface, cut a 11-inch circle with a small knife or pastry wheel.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Knife

Arrange strawberries in center of the dough, layering until about 1-inch from the edge. Fold dough towards the center over the outer edge strawberries, creating pleats in the crust.

Ingredients you will need

Strawberries

Crust

Dough

Brush crust with egg white and dust with cane or demerara sugar.

Ingredients you will need

Demerara Sugar