Roasted Strawberry, Lemon & Thyme Tart

Method

1. Preheat oven to 180°C fan-forced. Cut a circle to fit the base of a round 24cm non-stick springform pan, then cut 4.5cm wide strips to form the sides of the tart.
2. Line the tin’s base with baking paper, then place the pastry into the base. Brush the outer edge of the pastry base with beaten egg, then place the strips around the sides of the tin, pressing the sides to the base to ensure they join together. Set aside in the fridge to chill for 20 minutes.
3. Remove from the fridge, then line the chilled pastry with baking paper and fill with pastry weights (or dried chickpeas). Place into the oven and blind bake for 15 minutes, then remove the baking paper and weights. Bake for another 5 minutes, or until golden. Remove from the oven and set aside to cool.
4. Hull and slice the strawberries lengthways, then toss with lemon juice and zest and set aside. Combine the cornflour with 1 tbsp of muscovado sugar and sprinkle on the tart base, then top with the lemon thyme. Lay the strawberry slices on top (ensuring they overlap), then sprinkle with the remaining sugar and bake for 15 minutes, or until golden and crisp. Remove from the oven and allow to cool.

1. While the tart is cooling, make the syrup.
2. In a small saucepan, combine the caster sugar and water, heating until dissolved. Add the chopped strawberries and bring to a gentle boil while stirring. Add the muscovado sugar and stir while bubbling for 5 minutes, or until the syrup has thickened and coats the back of a wooden spoon easily. Remove from the heat and drain the syrup from the strawberries. Allow to cool.
3. Once cool, gently pour the thickened syrup over the tart filling and set aside in the fridge for 2 hours to cool and thicken further.
4. Serve with fresh lemon thyme leaves and whipped cream.