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This medieval strawberry tart is made with a savory thyme crust, lemon curd, and sweet strawberries. It's an incredible combination of flavors that you'll want to enjoy again and again.
For even more strawberry flavor, serve it with our strawberry ice cream!
Many years ago, we promised a friend we'd make her a recipe from the blog Inn at the Crossroads. This medieval strawberry tart looked too good to resist. We've since made it many times and have adapted the recipe slightly to suit our personal taste.
The crust is flaky and a little like the consistency of our melt-in-your-mouth shortbread. Make sure you add the thyme, it adds a savory depth and shouldn't be left out. If it's strawberry season, definitely use them fresh. In the winter, frozen strawberries work great.
What makes this tart special
- The flaky, savory crust with a hint of thyme is truly wonderful.
- Sweet strawberries cooked to jammy perfection.
- A layer of sweet-tart lemon curd brings it all together.
When to serve a medieval strawberry tart
This is a wonderful dessert to bring to any medieval-themed event. But don't save this recipe for historical parties; it's tasty enough to serve anytime you want a strawberry-flavored dessert.
Tip: turn this into a Valentine's Day treat by forming the pastry into the shape of a heart!
And if you can't get enough strawberries, try this strawberry compote!
Can I use store-bought lemon curd?
We love using our 15-minute lemon curd in this recipe. But store-bought works, too!
Is it best to use fresh or frozen strawberries?
That depends on the season. In-season strawberries taste wonderfully sweet. If you can find them at the market, use fresh strawberries. If you can't find sweet strawberries, use frozen and make sure to thaw them first.
Can I use dried thyme?
Store-bought dried thyme often has a musky or moldy flavor, which is why we use fresh thyme. If your dried thyme smells wonderful, then go ahead and use it. You'll need 1 teaspoon for this recipe.
Can I use different berries?
We've only tested this recipe with strawberries, but other berries would definitely taste delicious. One reader commented that she successfully swapped raspberries for strawberries!
Do I need to use a tart pan?
No, to maintain the medieval feel of this tart, we form the dough on a sheet pan so that it is similar to a galette.
Can I use a different crust?
While we really believe the thyme in this crust is what makes the recipe so special, you can use your favorite pie crust if you prefer. Or give our butter and shortening pie crust a go, it's super flaky and delicious!
Marie-Claude Parker ⭐⭐⭐⭐⭐
I made this tart using a bag of frozen raspberries instead of strawberries, and it was awesome. Will definitely be making it again.
- 1 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 3 teaspoons fresh thyme leaves (chopped)
- ½ cup chilled butter (cut into pieces)
- 1-3 tablespoons ice water
- 4 cups strawberries (thawed if frozen)
- ¼ cup sugar
- 1 tablespoon flour
- 1 teaspoon lemon juice
- ½ cup lemon curd
- Preheat your oven to 400 degrees Fahrenheit. Whisk together flour, salt, and thyme. Add butter and mix with your fingertips, a pastry cutter, or a food processor until it resembles coarse crumbs. Add enough ice water to bring the dough together, 1 tablespoon at a time.¾ teaspoon salt, 3 teaspoons fresh thyme leaves, ½ cup chilled butter, 1-3 tablespoons ice water, 1 ¼ cups all-purpose flour
- Form the pastry into a disk and wrap it in parchment paper and refrigerate it for at least half an hour
- In a medium-sized bowl, combine the strawberries sugar, flour, and lemon juice.4 cups strawberries, ¼ cup sugar, 1 tablespoon flour, 1 teaspoon lemon juice
- On a lightly floured surface, roll out the pastry into a 9″ circle then transfer the pie crust to a baking sheet. Spread lemon curd leaving 1″ around the edge. Arrange the strawberries over the top. Fold up the edges of the pastry to keep in the strawberries.½ cup lemon curd
- Bake on an un-greased, preferably edgeless baking sheet 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.