Mini strawberry pies with thyme honey and Burro Occelli®
for 2 mini pies
150 g flour type 00
80 Beppino Occelli® Butter
4 tablespoons brown sugar
1 pinch pink salt
5 tablespoons of iced water
150 g strawberries
2 tablespoons thyme honey
In a bowl mix the flour with 3 tablespoons of sugar and the salt.
Add the diced Occelli Butter and start to work the whole with your hands
and fingers, creating a crumbly mixture.
At this point, add 5 tablespoons of very cold water.
Now knead the dough by hand until you have a firm and smooth ball of pastry.
Leave it to rest in the fridge for half an hour.
In the meantime, wash and cut the strawberries into small pieces.
Grease the tart cases, with a little butter if you’re using
foil cases, no need to if you’re using silicone cases.
Remove the pastry from the fridge and roll out into a thin strip, line the
the tart cases with the pastry, keeping a little for the
strips you’ll be making with the fluted wheel cutter and which will be placed
across the tart.
Heat the static oven to 180° C.
Arrange the chopped strawberries on the layer of pastry.
Cover the strawberries with a tablespoon of thyme honey per tart.
Decorate with the strips of pastry and brush them over with milk
and shower with the tablespoon of brown sugar left over.
Bake in the oven for about 15-20 minutes or until a
golden brown and until the pastry is fluffy and crispy
while, on the contrary, the strawberries will be nice and soft.
For this recipe the following have been used: