Recipes

Makes 6 tartlets

Ingredients

Sweet Pie Dough-6 tartlet shells baked
2 pints fresh strawberries, hulled and kept whole
1 cup rhubarb, sliced
2 tablespoon thyme leaves
2 tablespoons blood orange zest
¹⁄₃ cup sugar
½ cup blood orange juice
1 cup créme fresh
½ cup honey

Directions

In a medium saucepan combine rhubarb, sugar, blood orange juice, 1 tablespoon thyme leaves and 1 tablespoon zest. Cook on medium until all sugar is dissolved and the rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. In a small mixing bowl whisk together the ¼ cup honey and créme fresh with 1 teaspoon blood orange zest until creamy. In a small saucepan place ¼ cup honey, ½ cup blood orange juice, 1 tablespoon thyme leaves and 1 teaspoon of blood orange zest and bring to a boil, reduce heat and simmer stirring until mixture is thick like a glaze. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a little of the rhubarb mixture. Place strawberries cut side down (pointed side up) so that no shell is visible. Brush the tops with the blood orange thyme glaze and chill for at least one hour before serving!

Makes one pie shell or 4 tartlets

Ingredients

Directions

In a large bowl, combine flour, brown sugar and vanilla and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts or one part. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Makes 6 tartlets.

INGREDIENTS

Sweet Pie Dough (1 recipe for one large tart) (add 2 tablespoons fresh lemon thyme)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
¼ cup fresh lemon thyme leaves
¹⁄₃ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup créme fresh
¼ cup honey

DIRECTIONS

Pre heat oven to 375°F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tarlet tin. Bake for 10-12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice, lemon thyme and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about ¹⁄₃ cup). Chill slightly and serve.