What’s better than a strawberry tart? A strawberry thyme tart, friends!
Just a few months ago, I was assigned a project by my photography mentor to do a series of photos that showcase the theme: DESSERTS. Well, she loved it. I loved it, too. But I believe I could have done better. I mean, by making minuscule tweaks, the photos could have been perfect. My lighting needed to be beyond sub par, and unfortunately, not all my photos were up to par. None the less, you are here for the recipe, yes? If so, scroll down to check out the full recipe!
Here were my thoughts creating this shoot. I wanted the strawberry tart to feel dreamy. Like a, “damn, I really want that in my face” type of dreamy. My styling inspiration came from Two Loves Studios. I created what came down to something very very similar to her finished photos, but obviously…her photos were more refined and really quite beautiful. Please check her out when you have the time!
Many people ask my about my gear and what I take photos with on my Instagram, and I am always happy to give whatever I can to inspire people, like you reading this, to create their own art!
Here is everything I use in the process of making a great photo in order from MOST important to LEAST important:
–mood board: inspiration photos before you shoot so you get an idea of a style you want to direct your photoshoot. I make a board on Pinterest for all my inspirations!
–a white foam board: short boards(cut up foam boards) and tall boards make a big difference for your photography. I get mine at dollar tree or any 99 cents store.
–a window: this is the most basic lighting you need…and it’s FREE! I used my kitchen lighting here.
–a camera: if you have an iphone, that’s awesome. If you have a android, that’s fine too. You can start with anything. I started with a Samsung s5 and a Nikon d5000 with a 50mm lens. Now, I have upgraded to a Canon 5d Mark3 with a 50mm 1.4 lens and and 24-70 lens.
–an editing app: there are millions of free apps on the interwebs and on your phone you can have free access to. If you are just starting, you do not need photoshop or lightroom. I repeat. You dont NEED IT. My favorite free app that edits with raw files (raw is like a jpeg, but with all the image data recorded on a dslr…its not available with smartphones)…is snapseed. If you want to learn your aesthetic, use vsco!
WHAT I USE: My post production workflow is: Capture One and Photoshop. If I am lazy, I use snapseed and IG in the comfort of my own bed. 🙂
That’s it. 🙂
This recipe is so basic. I made this twice. The first time I used the dough recipe below, but the photos came out horrible because I shot to late. The second time, I just bought a pie crust for time, which you can also do! The tart recipe I used is from here. I used half whole wheat flour and half white flour. I am no expert in the kitchen, but this was delicious. There is no butter or dairy in this pie, so yay for some health points! The strawberry pairs wonderfully with the thyme, so be sure to get a few in every bite! 🙂
Because I really excel the opposite of baking, I am surprised I did not mess this recipe up. It’s fool proof, so if you are in search of a simple potluck contribution, this is a perfect option.
Enjoy the full recipe below:
Strawberry Thyme Tart
- Food Processor
- 2 1/4 cups all purpose flour or whole wheat flour
- 1/2 cup coconut oil, solid not melted
- 1 teaspoon salt
- 1 tablespoon coconut sugar
- 1/3 – 1/2 cups ice water
- 16 oz of fresh strawberries, thinly sliced longway
- 1 tablespoon tapioca flour
- 1 tablespoon coconut sugar
- juice from 1/2 a lemon
- 1/2 teaspoon fresh thyme
- 8oz fresh strawberries, roughly chopped
- 1/4 cup maple syrup
- 2-4 tablespoons coconut sugar
- Preheat oven at 475degrees.
- With a food processor, pulse flour, salt and sugar until well combined. Add in the coconut oil until the flour becomes crusty. Add in 1/3 cup of water and pulse until you can tell it’s easy to shape. It should be okay when you hold it and it sticks together. You can add more water to achieve the desired texture.
- On a dusted surface with flour, turn the dough. Place in the fridge in a bowl until its ready to bake.
- In a bowl, squeeze lemon juice over your sliced strawberries.
- In another bowl, mix tapioca flour and coconut sugar until well combined.
- Take our your dough and roll it on a dusty, floured surface into a ball. Kind of like a large circle. You can dust extra flour to prevent the dough from sticking to the surface. Flatten out the large circle and transfer it into your pan. It is okay if there are little cracks (easily fixed with thumb action!)
- Once your pie is set, blind bake it for about 20 minutes.
- Take it out and dust HALF of your coconut sugar/tapioca flour mixture and thyme over the crust.
- Overlap your strawberries onto the pan, starting from the end of the crust, not the center.
- Sprinkle the remaining sugar/flour mixture and thyme.
- Bake for 15 minutes or until the crust is light golden brown.
- For the syrup, add roughly chopped strawberries into a saucepan with maple syrup, stirring constantly. When water is released from the strawberries, add a tablespoon of sugar at a time until the sauce is thickened.
- Once done, blend this mixed in a blender until it resembles a syrup.
- Top your strawberry tart with this syrup.
- Top with fresh thyme and serve!