paymentleft.blogg.se -

Roasted strawberry tart good housekeeping

Place the second cake layer over the first and spread a thin layer of cream over the top and sides to set the crumbs. Arrange a layer of rhubarb on top of the cream, covering it completely, to within 1/4 inch (5 mm) of the edge of the cake. Top with a thin layer of strawberry-rhubarb cream. To assemble, place one of the cake layers on a serving plate or cake stand. If desired, add more icing sugar to taste and/or a few drops of red food colouring.ġ0. (If using store-bought jam instead of purée, omit the icing sugar.) Add about 1/4 cup (60 mL) of the strawberry-rhubarb purée to the cream and whisk in gently. For the strawberry-rhubarb cream, place the whipping cream and icing sugar in a chilled bowl and beat to soft peaks. Using a serrated knife, level the tops of both cake layers and set them aside (see TIP).ĩ. When ready to assemble the cake, strain the roasted rhubarb, reserving the syrup for another use, then place the rhubarb in a single layer on a paper towel, pat it dry and set aside.Ĩ. The purée can be covered and stored in the refrigerator for 2 to 3 days.ħ. Using an immersion blender or small food processor, purée the mixture until smooth then chill completely. Bring to a simmer, stirring occasionally, and continue simmering for 15 to 20 minutes until the fruit has broken down and the mixture has reduced to about 2/3 cup (150 mL). For the strawberry-rhubarb purée, combine the strawberries, rhubarb and sugar in a medium saucepan. The cake can be baked a day ahead, wrapped well and stored at room temperature overnight.Ħ. Divide the batter evenly between the two pans, level the surfaces and bake for 30 minutes or just until the cake begins to brown and a cake tester comes out clean. If there are any lumps in the batter, mix gently with a whisk.ĥ. Stop the machine before the last portion of the flour is fully incorporated and finish by hand with a rubber spatula. With the mixer on low speed, add the dry ingredients in 4 additions alternately with the buttermilk, beginning and ending with the dry. Add the egg whites one at a time, beating until incorporated, followed by the vanilla extract.Ĥ. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until very light in colour, about 5 minutes, scraping down the sides of the bowl occasionally.ģ. Sift together the flour, baking powder and salt, and set aside.Ģ. Line the bottom of two 6-inch (15-cm) round cake pans with parchment paper and set them aside. For the buttermilk cake, centre the rack in the oven and preheat it to 350☏ (177☌). Serve any remaining berries on the side.1.

Step 7 Spread whipped yogurt mixture on top of baked puff pastry inside borders, then top with cooled roasted strawberries, spooning any juices over top.

Add confectioners’ sugar and vanilla and beat just to combine.

Step 6 Meanwhile, make filling: Using electric mixer on low speed, combine cream and yogurt, then increase to medium-high speed and beat to form soft peaks.

If pastry puffs up during baking, once it’s out of the oven (but while it’s still warm), top with second piece of parchment paper, then baking sheet to flatten.

Step 5 Brush border with beaten egg, then bake, rotating halfway through, until golden and puffed, 18 to 20 minutes.

Using sharp knife, gently score border about 3/4 inch from edges, then use fork to prick pastry inside borders.

Step 4 On lightly floured surface, roll out puff pastry to 10-inch square, then transfer to prepared baking sheet.

Step 3 Increase oven temp to 400☏ and line baking sheet with parchment.

Transfer to prepared baking pan and roast, stirring once, until strawberries are tender and juices start to reduce, but not brown, 40 to 50 minutes.

Step 2 In bowl, whisk together preserves, honey, vanilla, and salt.Line 9- by 13-inch pan with parchment paper, leaving overhang on 2 long sides.