Roasted Strawberry Sumac Tart With Lemon Cream and Almond Crust. by ritzymomblog | Quick & Easy Recipe | The Feedfeed
Roasted Strawberry Sumac Tart With Lemon Cream and Almond Crust.
(9)
"This Roasted Strawberry Sumac Tart is a baker's absolute dream dessert. A crunchy sumac and almond Breton crust is filled with silky lemon kissed pastry cream and topped with honey roasted thyme strawberries along with a few fresh strawberries for added texture and ripeness. A light dusting of sumac sugar adds visual beauty, more flavor depth, and a touch more pizzazz."
-- @ritzymomblog
A Note from Feedfeed

For all of the pastry lover's out there, this one is for you! Lemon scented pastry cream in an almond sumac crust and topped with honey roasted and fresh strawberries! This will 'wow' everyone at the next summer get together

More from @ritzymomblog

Details

Prep time 35mins
Cook time 40mins
Serves or Makes: 8

Recipe

For the Lemon Pastry Cream

  • 2 cups whole milk
  • 1/ 2 cup sugar
  • 1/ 4 cup cornstarch
  • 1/ 8 teaspoon Kosher salt
  • 4 large egg yolks
  • 1 lemon, zested

For the Almond Sumac Crust

  • 1/ 2 cup butter, room temperature
  • 1/ 3 cup powdered sugar
  • 1/ 4 teaspoon Kosher salt
  • 1 teaspoon sumac
  • 1 large egg yolk
  • 1 cup flour
  • 1/ 4 teaspoon vanilla extract

For the Sumac Sugar For Dusting

  • 3 tablespoon granulated sugar
  • 1/ 8 teaspoon ground sumac

Honey Roasted Strawberries

  • 350 grams strawberries, hulled, halved and sliced (about 2 ¼ cups)
  • 1 tablespoons honey
  • 1 sprig thyme
  • 1 teaspoons vanilla extract
  • 6 strawberries, sliced

For the Lemon Pastry Cream

Method

  • Step 1

    In a large bowl, whisk together the egg yolks with 1/4 cup of milk and the cornstarch.

  • Step 2

    In a saucepan, set over medium heat, whisk together the sugar with remaining milk and salt. When it starts to steam, remove it from the heat and temper the milk mixture into the egg yolk mixture. Do this by pouring a pencil width milk stream slowly into eggs while whisking. Then pour the whole mixture back into pan.

  • Step 3

    Whisk for 8-10 minutes, until it is thickened into pastry cream. Remove from heat and whisk in softened butter and vanilla extract until smooth.

  • Step 4

    Put into a bowl. Press on a layer of plastic wrap to stop a film from forming on top. Then cool in fridge for 45-60 minutes.

For the Almond Sumac Crust

Method

  • Step 1

    In the bowl of a stand mixer, fitted with paddle attachment, cream butter and powdered sugar for 3 minutes on medium high speed. Scrape bowl and add egg yolk. Then continue beating for an additional two minutes.

  • Step 2

    Add the flour and ground almonds, along with spices, salt and vanilla extract. Reduce to low speed and stir until it is just incorporated into a soft dough.

  • Step 3

    Then press the dough into a 9 inch tart pan and up the sides. Cover with plastic wrap. Chill for 30 minutes.

  • Step 4

    Then preheat oven to 375°F. Bake until golden brown, approximately 20-26 minutes. Allow to cool to room temperature before filling with lemon pastry cream.

  • Step 5

    When it's ready, use a small mesh sieve to fill pastry cream. This will remove any bits of lemon zest and give a smooth pastry filling. Use a spatula to press all the pastry cream against the sieve to get every bit of it into tart. Chill tart for at least 30 minutes.

Honey Roasted Strawberries

Method

  • Step 1

    Preheat oven to 400°F. Line a baking sheet with parchment paper.

  • Step 2

    Add strawberries, honey and thyme to sheet tray and toss to combine. Bake for 15-17 minutes.

  • Step 3

    Cool completely. Then mix with fresh strawberry slices. Then use to top the tart.

For the Sumac Sugar For Dusting

Method

  • Step 1

    In a small spice grinder, pulse sumac with granulated sugar. Dust it over the tart using a small mesh sieve.