Strawberry bakewell tart with thyme

Portion size: Serves 6-8 (with enough pastry for another case)
Prep time 20 min, plus 1 hour resting . Cook time 1 hour 10 min
Difficulty: easy

Freezable

Vegetarian

Kathy Slack

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This strawberry bakewell tart is packed with fresh berries and a sprinkling of thyme. This make-ahead bake from Kathy Slack is the perfect summer dessert.

Why it’s so good: This twist on a classic bakewell tart makes the most of two high-summer stalwarts: juicy strawberries and abundant thyme.
Subtle sweetness: “If you don’t have a raging sweet tooth, this tart is for you,” says Kathy Slack. “The thyme brings a fragrance and depth which offsets the sweetness of the frangipane and works beautifully with the floral strawberry flavours.”
Make ahead: This sweet tart will keep in a sealed container, but not in the fridge (the pastry will go soft) for up to 2 days.

Browse more brilliant make-ahead summer dessert recipes.

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Ingredients

250g strawberries, hulled and halved
30g flaked almonds
Crème fraîche to serve (optional)

For the pastry

330g plain flour
100g icing sugar
180g unsalted butter, chilled and chopped
1 tbsp thyme leaves
1 medium egg yolk
2 tbsp ice-cold water

For the frangipane

125g unsalted butter, softened
125g caster sugar
2 tbsp thyme leaves
2 medium eggs
110g ground almonds
1 tbsp plain flour

Specialist kit

25cm loose-bottomed tart tin

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Method

For the pastry, whizz the flour, icing sugar, butter and thyme in a food processor until the mixture is sandy in texture. Add the egg yolk and water and whizz until just combined. Shape into 2 equal discs: wrap one and put it in the freezer for next time; chill the other for at least 30 minutes.
Roll the chilled pastry between 2 sheets of baking paper until 3mm thick and use it to line the tin. Prick the base all over with a fork, trim off any overhang, then put the pastry case in the freezer for about 30 minutes.
Heat the oven to 180°C/160°C fan/gas 4. Cover the semi-frozen pastry with baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes or until sandy and firm in the middle. Remove the beans/rice and paper, then cook for 5-10 minutes more or until the pastry is lightly golden. Remove from the oven and allow to cool. (Leave the oven on.)
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While the case cooks, make the frangipane. Beat the butter, sugar and thyme together until light and fluffy, then add the eggs one at a time, beating well before adding the next one. Mix in the ground almonds and flour.
To assemble the tart, spread the jam over the base of the cooked pastry case. Carefully spoon the frangipane on top and smooth out the top without disturbing the jam layer. Press the halved strawberries into the top of the frangipane, cut-side down. Scatter over the flaked almonds and return the tart to the oven for 45 minutes or until the frangipane is set.
Serve the tart warm or at room temperature, sprinkled with more thyme and with crème fraîche if you like.