1 tablespoon honey
1-2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon milk or water for egg wash
Preheat the oven to 400 degrees.
Mix the strawberries, cornstarch, honey, and lemon juice in a bowl and set aside.
Roll out the crust to about 1/4 inch thick and about 8 inches in diameter. Top with a few tablespoons of lemon curd. Placed the strawberries on top of the curd in an even layer, leaving a one inch ring around. Fold the edges of dough over the strawberries. Brush the dough with the egg wash and bake for 20-25 minutes until the crust is browned and the center is bubbling.
Thyme Pate Brisee
(By Esi)
1 1/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons fresh thyme leaves
1 stick butter
2-4 tablespoons ice water
Mix the flour, salt, and thyme in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.
