Spiced Lamb Pop Tart

SAVORY

Aug 15

American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart

Chef Cesar Murillo of North Pond | Chicago

“At North Pond, we are always mashing different ideas together and this recipe is a perfect example of that. My chef de cuisine, John Brandon, loves to challenge himself by making pastries. He also brings a lot of nostalgia to his dishes: in this case, a grown up pop tart. I have been wanting to do something with Moroccan flavors for a while, and this seemed like a great way to show off those flavors in a familiar, yet unfamiliar way. The turmeric, pistachio and Moroccan spices pair so well with the American lamb and we drizzle the blackberry-chile jam over the tart like you would drizzle the frosting on the pop tarts you grew up eating as a kid. We finish the dish with a simple side salad with orange segments, local greens, and a balsamic vinaigrette. It’s sweet and savory depending on what you serve alongside it. It can be a brunch or lunch dish, or make for a great appetizer for dinner.” — Chef Cesar Murillo

INGREDIENTS

Spiced Lamb:
Neutral oil
375 grams brunoise onion
27 grams grated garlic
1.6 kilograms ground American lamb
400 grams ground pork fat
125 grams toasted pistachios, chopped
145 grams brunoise jalapeño, seeded
75 grams chopped parsley
16 grams kosher salt
11 grams ground black pepper
5 grams ground cinnamon
3 grams ground allspice
1½ grams ground nutmeg

Blackberry-Chile Jam:
1 pound blackberries, rinsed
12 ounces sugar
Peel of 1 lemon
¼ teaspoon chile flakes
3 tablespoons aji panca purée
Salt
Lemon juice

Lamb Filling:
¾ cup grated aged cheddar
½ cup ramps, charred and finely chopped

Turmeric Dough:
250 grams all-purpose flour
5 grams kosher salt
15 grams sugar
3 grams turmeric powder
Aleppo chile flakes
226 grams butter, grated and frozen
1 whole egg
2 tablespoons milk

To Assemble and Serve:
Egg wash
Raw sugar

METHOD

For the Spiced Lamb:
In a small sauté pan over medium flame, heat oil. Add onions and garlic and sweat until fragrant. Remove from heat and let cool. Transfer alliums to the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients and knead by hand until just incorporated. Freeze 15 minutes, then mix on medium speed until the mixture comes together. Be careful not to overmix. Set aside.

For the Blackberry-Chile Jam:
In a mixing bowl, combine blackberries, sugar, lemon peel, and chile flakes. Cover with plastic wrap and let sit at least 2 hours at room temperature. Once macerated, transfer mixture to a saucepan over medium-high heat. Bring to a boil, then reduce heat and let simmer 15 minutes. Transfer to a blender and purée on high speed. Slowly steam in aji panca purée. Taste and adjust seasoning with salt and lemon juice. Blend until smooth. Strain and transfer mixture to an airtight container. Reserve.

For the Lamb Filling:
In a sauté pan over medium heat, cook 1 pound Spiced Lamb until browned. Break up any large chunks that form. Strain and transfer to a large mixing bowl. Add cheese, ramps, and ¼ cup Blueberry-Chile Jam. Stir until mixture is fully combined and cohesive. Set aside.

For the Turmeric Dough:
In a food processor, pulse flour, salt, sugar, turmeric, and a pinch of chile flakes until well combined. Add butter and pulse in 2-second intervals until a coarse, sand-like texture is achieved. Add egg and milk until dough reaches desired consistency. It should be looser and crumbly. Transfer dough to a floured work surface and gently knead into a ball, being carefully not to overwork. Wrap dough in plastic wrap and refrigerate 30 minutes.

To Assemble and Serve:
Heat oven to 375°F. Weigh Turmeric Dough and divide into two equal portions. Roll one potion in a 8-by-10-inch rectangle that is about ⅛-inch thick. Cut into 8 equal rectangles. Repeat the process with the second portion of Turmeric Dough. Place 2 ounces Lamb Filling into the center of each rectangle. Gently spread to cover the dough, making sure to leave a small border around the edges. Brush the edges with egg wash. Place 1 rectangle on top of another, repeating the process until eight sealed pop tarts are formed. Crimp edges with a fork, then poke small holes on the top of each pastry to allow for steam to release. Heat oven to 375°F. Transfer pop tarts to a parchment-lined sheet tray and refrigerate 30 minutes. Brush pop tarts with egg wash and sprinkle with raw sugar. Bake 25 minutes, or until golden brown. Let cool then drizzle with Blackberry-Chile Jam.

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