Strawberry Thyme Tart with Mint Glaze

Ingredients

• 4 ounces butter softened ()
• 8 servings granulated sugar for sprinkling
• 1 cup powdered sugar 
• 2 teaspoon cornstarch 
• 1  egg whites 
• 1  egg yolk 
• 2  eggs 
• 1.8 cups flour all-purpose
• 2 teaspoons thyme sprigs fresh minced
• 0.5 teaspoon juice of lemon 
• 4 sprigs mint leaves 
• 0.5 teaspoon peppermint extract 
• 0.5 teaspoon salt 
• 1.5 cups strawberries washed stemmed cut into 1/4-inch slices
• 1 cup sugar 
• 0.3 cup water 

Equipment

• food processor
• bowl
• sauce pan
• oven
• knife
• sieve
• plastic wrap
• rolling pin

Directions

1. For the Crust: Using a food processor, pulse together flour, sugar, salt, thyme, and butter.
2. Add eggs and egg yolk one at a time, pulsing between each addition, until all eggs are incorporated and dough is crumbly but pliable.
3. Remove dough from food processor, knead several times on a lightly floured surface and shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for an hour before use or up to three days.
4. For the Filling: Toss sliced strawberries in small bowl with sugar, corn starch, thyme, and lemon juice until strawberries are evenly coated.
5. For the Glaze: Stir sugar and water in a small saucepan over low heat until sugar completely dissolves. Raise heat to medium-high and cook until the mixture can coat the back of a spoon, about 5 minutes.
6. Remove from heat.
7. Add mint extract and mint sprigs. Strain through a fine mesh strainer into a small saucepan and discard solids. Leftover glaze can be stored in a sealed container in the refrigerator for up to two weeks.
8. To Assemble: Adjust oven rack to center position and preheat oven to 350°F.
9. Roll out dough with a rolling pin on lightly floured surface, cut a 11-inch circle with a small knife or pastry wheel.
10. Arrange strawberries in center of the dough, layering until about 1-inch from the edge. Fold dough towards the center over the outer edge strawberries, creating pleats in the crust.
11. Brush crust with egg white and dust with cane or demerara sugar.
12. Bake until tart is firm around the edges, about 30 minutes.
13. Let cool slightly, drizzle with glaze while still warm, and serve.