I’ve had a rush of a week. It’s been terribly crummy weather here in my hometown of Seattle, but I’ve tried not to let it slow me down. Over the weekend, in addition to all those birthday parties, I helped a friend make her television debut on our local PBS station. That busy schedule doesn’t even include the usual things like training for my tri (getting a little too close for comfort!) and kid stuff.
And, in addition to the half sheet cake I baked for one of those birthday parties, I hosted a fancy schmancy 4 course dinner for a small group of friends on Saturday night.
It was just before the weather turned sour on us, so we were able to BBQ. Thick slabs of alder plank salmon atop salads of grilled sweet corn, fresh mint, and the tiniest rocket you’ve ever seen–all brightened by a splash of grapefruit juice…I just made myself really hungry.
We also had green garlic soup with dollops of créme fraîche, and a kosher version of Salad Lyonnaise, with smoked salt almonds in place of lardons. Everything with very fresh bread and hunks of Seastack cheese, a local fave.
Plus lots and lots of wine. And, a little hoola hooping–gotta burn off all those calories somehow.
By the time we got to dessert and were opening a bottle of prosecco, it was almost 10 o’clock. But even at that late hour, a tart this good is hard to say no to, especially since we had an influx of fresh faces just for our sweet course–friends who couldn’t make it for the dinner but wanted in on the action nonetheless.
This dessert is for days when you want something that feels fancy but you can’t devote a lot of time to it. It’s simple steps come together quickly and leave room for breathers, so you don’t have to work start to finish–you can actually make all of the components ahead of time.
Since I’ve been on a rhubarb kick lately, what with it being the only fruit us Northwesterners get until about June (when the berries really get going) I had loads of it in the fridge–stolen from a dear friend’s mother who nurtures a plant the size of a wheelbarrow but whose family won’t touch the stuff. I chose to do the rhubarb two ways, both in the filling and some roasted on top, but you can just as easily leave off the topping.
The real nitty gritty is in the filling itself. Rich and buttery but also light and fruity, it’s a flavor twist not often found so effortlessly combined. In a lightly sweet butter crust, it all pulls together to convince people you’ve pulled out all the stops even if you really didn’t have the time. I’ve even made it again once since Saturday, wanting to use up the tart dough and brown butter since we’ll be in Baltimore for a wedding this weekend. It was the perfect treat for the end of a “family meeting” on a rushed weeknight–just right to slow us down a bit before moving on to the next task. There was even a slice leftover for after lunch the next day. Paired, of course, with a little spritzer made using the leftover syrup from poaching the fruit. Bonus: I didn’t even feel that indulgent, since it’s so heavy on the fruit.
This tart might be just the ticket to showcase some seasonal fruit as an endcap to your Memorial Day plans. Mine, however, involve sitting around a table covered in blue crabs. And plenty of Old Bay seasoning.
One note: I did make my crust from scratch, but I don’t want to overwhelm the simplicity of the tart so I recommend you just plunk in a premade pie crust, or you can use whatever recipe is your go-to tart shell recipe. Mine is almost all butter with a bit of cream cheese, and very lightly sweetened, with eggs as part of the liquid. I’ll have to share it someday, but for now–for “easy as pie” pie–use whatever you like.
Butter and Jam Tart
makes one 9″ tart (I used a rectangular pan, but there will be plenty of filling for round if that’s all you have)
For the “jam” filling:
1 lb fruit such as rhubarb or stone fruits, cleaned and cut into large chunks
1 to 1 1/2 cups sugar
Toss the fruit in the sugar and let sit at room temp for about an hour or so. Once the juices from the fruit have combined with the sugar and it’s all nice and syrupy, toss it all into a pan and add a splash of water. Cook over medium heat just until the fruit starts to get soft, then strain out (reserve the liquid for cocktails or to combine with sparkling water). Put the fruit into a container and refrigerate until cool if you’re making it ahead. Otherwise, you can use it warm and refrigerate and leftovers, which would be excellent in yogurt or oatmeal, or to top waffles.
For the brown butter:
1 stick unsalted butter
3/4 cup sugar
1/4 cup flour
splash vanilla extract
couple good grates of fresh nutmeg
In a heavy saucepan, melt the butter until the milk solids start to turn brown and it gets foamy. As soon as some of the foam starts to die away and it’s a nice golden brown color, remove it from the heat. It will continue to cook a bit in the pan, so don’t let it go too far or it will burn.
In a large, heatproof bowl, combine the other ingredients with a whisk. Once the butter is done browning, add directly to the egg mixture, whisking all the time to ensure that the hot butter doesn’t cook the eggs. The brown butter filling can also be made ahead. Just pop it in the microwave (or into a saucepan) for a minute to warm it up a bit, then give it a good stir before adding it to the tart.
When you are ready to assemble your tart, preheat the oven to 375ºF. Line a tart pan with the shell of your choice and pop into the freezer or fridge for a few minutes to chill the dough while the oven heats. Once it’s good and firm and the oven is completely hot, put the tart shell on a baking sheet and add your fillings. First spoon a layer of jam into the tart, filling it not quite halfway full and making swoopy places for the brown butter to fill in. Then, pour over your brown butter filling. Be sure to leave a little bit of room at the top when you pour in the filling, as it will rise a bit as it bakes and you don’t want it to spill over the sides of the pan–it will make the tart very hard to get out later.
Bake the tart until the top is completely set and a nice brown color. While it bakes, you can roast more fruit to spoon on top. Just wash and chop about 3/4 cup or so of fruit per serving of tart, and toss in a little sugar. Roast on a baking sheet until it starts to caramelize and is nice and soft. Serve at room temp.