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Lavender Thyme Berry Tart

 I am a big advocate for indulging. If I want to eat something, I will… I will probably have four times the normal amount of food/treat/dessert/drink I am indulging in but I will be ever so happy that I did (overly full mind you, but sometimes that amounts to overly happy).  PS- I’m only indulging on occasion, this isn’t a daily occurrence! Or maybe it is… Anyways… The first thing my Mum said when I showed her this picture (above) was “that’s too pretty, I wouldn’t eat it”. I thought to myself “hmm, I guess it is pretty but half the tart is gone already…So I would eat it still”. I didn’t confess that to her, until now I guess.

Long story short, if you’re going to indulge in something, do it with this tart. The combination of mascarpone and ALL of the berries (berries are my absolute fav and are now in season, cue excitement!!!) with thyme and lavender is a perfect combination of sweet and savory. The crispness the tart crust adds to your bites compliments the filling perfectly. Possibly the best part is how easy this is to make, as my mom put it, look pretty.

Tart Crust
Yields 2
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 cups flour (gluten-free option: 2 cups Bob's Red Mill GF flour) plus more for dusting
  2. 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)
  3. 1/4 cup granulated sugar
  4. 1/2 cup confectioner’s (icing) sugar
  5. 1/2 cup ground almonds
  6. 1 teaspoon lavender
  7. 1 egg
  8. A pinch of salt
Instructions
  1. 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.
  2. 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!).
  3. 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).
  4. Put the tart dish with the dough into the freezer for about 30 minutes.
  5. Preheat the oven to 350°F.
  6. 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.
  7. Remove from oven and let cool.
Notes
  1. You can use the second (half of the) tart right away or store in the freezer for approximately one month.
Adapted from Mimi Thorisson
Adapted from Mimi Thorisson
Samantha Potter http://samantha-potter.com/
Lavender Thyme Berry Tart
Serves 8
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 250 g mascarpone
  2. 1/3 cup heavy cream
  3. 1/4 cup sugar
  4. 1 cup blueberries
  5. 1 cup strawberries
  6. 2 cups raspberries
  7. 1 cup blackberries
  8. 2 tablespoons whiskey*
  9. 1 tablespoon thyme
  10. 2 teaspoons lavender
  11. 1 tablespoon blueberry jam
Instructions
  1. Using an electric mixer or stand mixer, mix together mascarpone, heavy cream, and sugar until stiff peaks form.
  2. Once pie crust has cooled, fill with the mascarpone filling.
  3. 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.
  4. 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.
  5. With the remaining raspberries and blackberries, decorate the top of the tart.
  6. Serve immediately.
Notes
  1. *You can substitute a nutty or fruity liqueur such as amaretto or creme de cassis or vanilla extract
Samantha Potter http://samantha-potter.com/

  • August 11, 2014 - 6:37 pm

    Fig & Mascarpone Tart | Samantha Potter - […] when I realized that I had froze the other half of the dough from my last tart (which can be found here).  All I needed to do was thaw the tart crust, roll it out and pop it into the oven… oh and […]ReplyCancel

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