Strawberry Tatin with Sumac dessert recipe By Joelle Njeim Strawberry Tatin with Sumac dessert recipe By Joelle Njeim

STRAWBERRY TATIN WITH SUMAC

Serves 8 | Preparation Time 20mins | Cooking Time 40min
Strawberry tatin with sumac
INGREDIENTS

For the sablé or shortcrust dough:

  • 250g flour
  • 125g sugar
  • 150g butter
  • 1 egg
  • Vanilla

For the filling

  • 150g sugar
  • 80g butter
  • 350g strawberries cut in half
  • 1 to 2 tsp sumac
PREPARATION

For the dough

  • Mix the butter with the flour until well incorporated.
  • Add the sugar, then the egg and the vanilla and whisk until just combined.
  • Roll the dough between 2 sheets and leave to rest in the fridge for half an hour.

For the filling

  • Preheat the oven at 180˚C.
  • Start by caramelizing the sugar until golden brown.
  • Remove from fire and mix in the cold butter cut in cubes. Mix well.
  • Pour the caramel in the dish and allow it to cool a bit.
    Place the strawberry halves on the caramel, cut side up.
  • Sprinkle with the sumac. Cover with the dough and tuck the edges all the way around.
  • Cook for 40mins in the oven until the pastry is golden brown.
  • Turn onto a plate while it’s still hot.
  • You can also serve it with whipped cream.

 

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