Next Day and Weighted Beans/Rice

Has anyone made this the day before and turned out well? I'm planning to make this for a lunch event, would prefer to do it the night before instead of the morning of, and was was curious if it held up well? Also, I don't see a mention of weighted beans or rice when cooking the crust, is that not necessary?

  • Posted by: charles
  • August 28, 2021


Stan August 28, 2021
I'm excited about this recipe because a) I'll have another use for sumac other than hummus and musakhan
b) I've never roasted strawberries before
c) it looks friggin delicious!

Before making it tho, can plain roasted almonds be used in the.crust? Thanks.
Nancy August 28, 2021
Stan - 2 more sumac uses.
Mix it in homemade za'atar blend. Then use the blend in sauces, stews, and to grill olive oil pita snacks.
Add it to cranberry sauce. See the Brad and Andy video about turkey and cranberry sauce ftom BA Makjng Perfect Thanksgiving series (YT 2020) for more details.
Nancy August 28, 2021
PS Update. the series may have been 2019 and only posted to YT in 2020. Sumac was in one of the trial cranberry sauces, but didn't make it to the final. But you could still add it. And, there are other cranberry sauce recipes that YES kept the sumac in. If you like the fruit at all, have a look around for recipes.
AntoniaJames August 28, 2021
Yes, chopped toasted almonds should work fine in the crust. ;o)
AntoniaJames August 28, 2021
I haven't made this at all, but from reading the recipe and looking at the photo, and drawing on my experience, I would not make this in its entirety a day before. That's because the fruit won't hold up well overnight, especially on that custard filling.

That said, you could make the crust and the custard filling and chill both the day before. You could also roast the strawberries - but hold off on adding the fresh slices. When you plan to serve the tart, fill the crust with the custard, combine the roasted strawberries with the sliced ones, and proceed as instructed.

About putting weights in the crust when blind baking - I certainly would! Put foil on the unbaked crust, spread beans or rice on it, covering the edges well with the foil; bake for 20 minutes, remove the foil and rice or beans, and bake the rest of the way uncovered. The edges should not be too dark, but if they seem to be darkening too quickly, tent just the edges with foil. ;o)
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