Strawberry and Thyme Mini Tarts



For the Filling:

For the Strawberry Syrup:


  1. Preheat oven to 400 degrees Fahrenheit.
  2. On a floured surface, roll out dough so it flattens. 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.

Recipe by REGAN BARONI at