Egg

Roasted Strawberry Sumac Tart

April 30, 2020
Photo by Sarita Gelner
Author Notes

This Roasted Strawberry Sumac Tart is a pastry lover’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. —Sarita Gelner

  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 8
Ingredients
  • Lemon Vanilla Pastry Cream & Almond Breton Crust
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 lemon zested
  • 3/4 teaspoon vanilla extract
  • 4 tablespoons unsalted butter
  • 1/2 cup butter
  • 1/3 cup powdered sugar
  • 1 cup AP Flour
  • 1/4 teaspoon fine sea salt
  • 1 large egg yolk
  • 1/2 cup ground almonds
  • 1 teaspoon ground sumac
  • 1/4 teaspoon vanilla extract
  • Honey Roasted Strawberries
  • 375 grams strawberries, hulled and sliced
  • 1 tablespoon honey
  • 1 sprig thyme, broken up
  • 1 teaspoon vanilla extract
  • 50 grams fresh strawberries, sliced
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon ground sumac
In This Recipe
Directions
  1. Lemon Vanilla Pastry Cream & Almond Breton Crust
  2. Start with pastry cream. In a large bowl, whisk together the egg yolks with 1/4 cup of milk and the cornstarch.
  3. In a saucepan, set over medium -med/low heat, whisk together the sugar with remaining milk and salt. Before it reaches a simmer, but when it is hot, temper the milk mixture into the egg yolk mixture. Do this by pouring a pencil width milk stream into eggs while whisking. Then pour the whole mixture back into pan.
  4. Whisk for 8-10 minutes, until it is thickened into pastry cream.
  5. Remove from heat and whisk in softened butter and vanilla extract until smooth. 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.
  6. Almond Sumac Breton Crust In the bowl of a stand mixer, fitted with paddle attachment, cream butter and powdered sugar for 3 minutes on medium high speed.
  7. Scrape bowl and add egg yolk. Then continue beating for an additional two minutes.
  8. Add the flour and ground almonds, along with spice, salt, and vanilla extract. Reduce to low speed and stir until it is just incorporated into a soft dough.
  9. Then press the dough into a 9 inch tart pan and up the sides. Cover with plastic wrap.
  10. Chill for 30 minutes.
  11. Then preheat oven to 375 degrees.
  12. Bake until golden brown, approximately 20-26 minutes.
  13. Allow to cool to room temperature before filling.
  14. When it's ready, use a small mesh sieve to fill pastry cream. This will remove any bits of lemon zest and give you the smoothest pastry filling imaginable. Use a spatula to press all the pastry cream against the sieve to get every bit of it into tart. Chill tart for 30 minutes.
  1. Honey Roasted Strawberries
  2. Preheat oven to 400 degrees.
  3. ash, dry, hull, and slice up the strawberries. Spread them onto a parchment lined baking sheet. Toss with honey and cut up thyme sprig. Bake for 15-17 minutes.
  4. Cool Completely. Then mix with fresh strawberry slices. Then use to top the tart.
  5. In a small spice grinder, pulse sumac with granulated sugar. Dust it over the tart using a small mesh sieve.

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