A sweet and savory medieval strawberry tart with a flaky and delicious thyme crust.
- 1 1/4 cups flour
- 3/4 teaspoon salt
- 3 teaspoons fresh thyme leaves, chopped
- 1/2 cup chilled butter, cut into pieces
- 1–3 tablespoons ice water
- 3–6 tablespoons lemon curd
- 4 cups strawberries, unthawed if frozen
- 1/4 cup sugar
- 1 tablespoon flour
- 1 teaspoon lemon juice
- Whisk together flour, salt and thyme. Add butter and mix with your fingertips, a pastry cutter or in a food processor just until it resembles coarse crumbs. Add enough ice water to bring the dough together
- Form into a ball and wrap in plastic wrap or a tea towel and refrigerate for at least half an hour
- Combine strawberries with sugar, flour and lemon juice. Set aside
- On a lightly floured surface, roll out pastry ball into a 9″ circle then transfer the crust to a baking sheet. Spread lemon curd leaving 1″ around the edge. Arrange strawberries over the top. Fold up edges of pastry to keep in the strawberries.
- Bake on an un-greased, preferably edgeless baking sheet, at a 400F for 25 minutes, or till the edges are light brown, and the center is bubbling. Remove from oven and try not to dig in for at least 15 minutes