Hello! I hope you are enjoying your summer. Lughnasadh is upon us, the first of the 3 harvest holidays. I usually spend this day on the countryside, hiking and enjoying the sun, but this year it is a bit different for obvious reasons!
I know that usually it is custom to bake some bread for Lughnasadh I am a bit of a rebel so today I am offering you a really great recipe if you plan to do a picnic of a feast to celebrate this special day! I have cooked these tarts more than 3 times already and it is always a success! The recipe is a bit long, and I tried to make it as clear as possible!
Strawberry and Wine tarts
The perfect dessert for Lughnasadh
Yields: 6 to 8 small tarts or 1 big tart
60g (1/2cup) whole meal flour
35g (1/4 cup) powder sugar
- Strawberry and Wine syrup
500g strawberries (more or less, it’s not really precise)
In a bowl, mix everything until you have crumbs
Add a bit of water for the dough to keep together
Make a flat ball, wrap it and let it rest in the fridge until needed (at least an hour)
Rinse and cut the strawberries in slices and put then in a bowl
Add the lemon juice, a few fresh Thyme sprigs and sugar
Let it rest in the fridge for until needed (at least 30 minutes)
Pre-heat your oven 180°/375°F
Roll out a portion of the dough about 5mm thick
Drape over a small tart tin with it and trim the excess
Put back the trim with the rest of the dough
Repeat until you don’t have any dough left
Pick the crust with a fork to keep the crust flat when baking
Bake in a hot oven for 15/20 minutes. The crust has to be light golden.
In a bowl, mix all the ingredients with a whisk or electric whisk until you have a creamy texture
Let it rest in the fridge until needed
Stain the Strawberry juice and the Thyme in small sauce pan
Put the strawberries back in the fridge
Add the port wine in the pan, you can add more Thyme sprigs if you want a stronger flavour
Put the syrup to a boil then on medium heat until the liquid has diminished by half, or until syrupy
Remove the Thyme springs and set aside the wine syrup to cool
Layer with strawberry slices
Drizzle with a bit of syrup
Garnish with a few Thyme leaves
* These tarts have to be eaten the same day. I understand that the process is a bit long so you can cook the crust and whip the mascarpone the day before so you’d just have to do the strawberries, the syrup and the tarts the day where you plan to eat them
* Port substitution: You can use marsala as well, or nothing and just reduce the strawberry juice to make it a syrup
* If you choose to do a big tart, use weights when you bake the crust to keep it flat
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