723
STRAWBERRY TATIN WITH SUMAC
Serves 8 | Preparation Time 20mins | Cooking Time 40min
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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