Lavender Thyme Berry Tart

Okay guys, you must know us well by now.  We love pretty things… Everything we make we put a little extra effort in to make sure it’s visually appealing.  You should also know that we love food as a whole.  All food, dessert included.  This recipe were about to share with you is no different.  It is delicious, amazingly pretty, and looks far more impressive than it really is.  What were trying to say is, this Lavender Thyme Berry Tart is dead easy to make.

Come on, isn’t it just stunning?! Let’s waste no time and just get right to the recipe.

Tart Crust Ingredients
2 cups flour (gluten-free option: 2 cups Bob’s Red Mill GF flour) plus more for dusting
3/4 cup butter, at room temperature ( if you’re using gluten free flour) OR 2/3 cup butter, at room temperature (if you’re using regular all-purpose flour)
1/4 cup granulated sugar
1/2 cup confectioner’s (icing) sugar
1/2 cup ground almonds
1 teaspoon lavender
1 egg
A pinch of salt

– In a large bowl mix together all ingredients using a wooden spoon, or, your hands (hands work better:) ). Kneed together until the dough sticks together and forms a uniform mixture.
– Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!).
– On a large floured piece of parchment paper, roll out one of the halves of dough into a round shape that will fit your tart dish (mine was ~9 inches in diameter and ~1 inch deep with a removable bottom so that the tart can come out easily).
– Put the tart dish with the dough into the freezer for about 30 minutes.
– Preheat the oven to 350°F.
– Remove tart crust from the freezer and line the tart with parchment paper. Fill the lined tart with something heavy (beans, pennies, pot lids, etc.) and bake for 30 minutes or until the crust is golden brown.
– Remove from oven and let cool.

Lavender Thyme Berry Tart Filling Ingredients
250 g mascarpone
1/3 cup heavy cream
1/4 cup sugar
1 cup blueberries
1 cup strawberries
2 cups raspberries
1 cup blackberries
2 tablespoons whiskey*
1 tablespoon thyme
2 teaspoons lavender
1 tablespoon blueberry jam

– Using an electric mixer or stand mixer, mix together mascarpone, heavy cream, and sugar until stiff peaks form.
– Once pie crust has cooled, fill with the mascarpone filling.
– In a pan over medium heat, combine blueberries, strawberries, 1 cup of raspberries, whiskey, lavender, thyme, and blueberry jam. Stir continually until berries have broken down into a liquidy/mushy substance. Let cool in the fridge or outside.
– Once you can touch the berry mixture without burning yourself (don’t try until you’re almost certain you’ve reached this point), evenly pour it over the mascarpone filling.
– With the remaining raspberries and blackberries, decorate the top of the tart.
– Serve immediately.

*You can substitute a nutty or fruity liqueur such as amaretto or creme de cassis or vanilla extract

Seriously, if you are trying to impress, this lavender thyme berry tart is the way to go!


Michelle & Samantha

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