Yesterday was an unseasonably warm and muggy day here in Seattle. It didn’t touch the 113 degrees I heard Los Angeles had, but for Seattle, it was warm-ish and it was really, really humid. It was a blip that felt like summer in the middle of weather that has felt like fall for a few weeks now.
In honor of this meteorological anomaly, I thought I’d try something different. The sumarterta is an Icelandic summer skyr tart, made with skyr and strawberries. It felt like the last day of the year I’d be able to get away with baking a summer tart. And I am so, so glad I did. The sumarterta was both rich and refreshing, and pretty to boot. The tart is made up of a simple tart crust, baked in the oven for about twenty minutes, and filled with a skyr/cream cheese combination and topped with strawberries and sliced almonds.
Skyr, for those who are wondering, is a really thick, tart, strained yogurt, a specialty of Iceland. It’s probably not everyone’s cup of tea, but ever since I discovered it earlier this year, it’s been one of my favorite snacks. I used Siggi’s skyr for my sumarterta – half plain and half blueberry flavor. The tart filling is made up of skyr, cream cheese, egg whites, and sugar, and I was afraid if I only used plain skyr it might be a bit too bitter a filling, even combined with the fruit topping. I figured the blueberry skyr would compliment the strawberries nicely without turning the filling too sweet, since the skyr is so tart. And it worked marvelously – the filling by itself tasted a bit like cheesecake (although with a much lighter consistency, more like a heavy mousse), but combined with the tart crust and the fruit and almond topping, it was a little sweeter and tasted as wonderful as it looked.
For the first time, I kept the end product all to myself. I’ll definitely be saving this recipe for next summer…