##INGREDIENTS##
* ½ cup unsalted butter, softened
* 1 cup icing sugar
* ½ tsp finely chopped fresh thyme
* Pinch salt
* 1¼ cups all-purpose flour
* 2 tbsp cold water
* 1 250-g package cream cheese
* 1 lemon, zested and juiced
* 4 cups halved strawberries
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Preheat oven to 375°F. In a bowl, mix butter, 1/3 cup icing sugar, thyme and salt with an electric mixer. Add flour and beat until mixture resembles coarse meal. Add water and continue to beat until mixture begins to come together. Dough is ready when, if pressed lightly in your hand, it can be formed into a ball.
2. Divide in six and transfer to six 3-inch tart shells with removable bottoms and press dough into sides. (This recipe also makes one 10-inch tart.) Make sure edges are even and about ¼-inch thick. Lastly, press dough into bottom of pans. Chill in freezer for 30 minutes before baking.
3. Bake for 12 to 14 minutes or until crust is light golden brown. Check during baking and if bottom is swelling anywhere, pierce lightly with a knife to deflate it. Remove from oven and cool.
4. Meanwhile, using an electric mixer, blend cream cheese, remaining icing sugar, 1 teaspoon zest and 2 tablespoons lemon juice in a bowl. Divide between cooled tart shells and spread evenly with a spatula.
5. To serve, arrange strawberries on top of filled tart.
**Chef's Tip:** Keep tart in its pan for travel.
Be the first to comment on ""As You Like It" Lemon Tart with Thyme Crust"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of gardeninglife.ca. Read our privacy policy for more information.