Lemon-Thyme Gratin of Fresh Strawberries
1/2 cup sugar
2 tablespoons soft butter
2 cups fine almond flour (if unavailable, grind 2 1/2 cups sliced almonds with half of the sugar in a food processor)
1/4 cup fresh lemon juice
1 tablespoon finely chopped lemon thyme
12 to 16 large strawberries, quartered
Lemon-thyme sprigs and strawberry sorbet (optional)
Process the eggs and sugar in the bowl of a food processor fitted with the metal blade until thick. Add the butter in chunks, and process until combined. Add the almond flour, alternating with the lemon juice. Stir in thyme and salt.
Place six 4-inch tartlet tins on a sheet pan. Fill the bottom of the ring with the quartered strawberries, cut-side-up. Spread a 1/4-inch layer of gratin mixture over the berries. Place under a hot broiler for about 1 to 2 minutes, until the mixture turns a dark golden brown (watch carefully, as it burns quickly). Invert onto a plate -- the center will still be a little soft -- and serve immediately with lemon thyme and, if desired, strawberry sorbet.