Not Your Average Cobbler

Seasonal Fruit Tart

This is my rif on a recipe Sean Brock published in the Washington Post a couple of years ago.  Mine has a whole lots less eggs & sugar. You have to make it in two stages, but the good part is the first stage can be done ahead of time. I've made it with apples topped with cinnamin sugar, and last night Alice made it with peaches, and glazed it with plum jam!

BROWNED BUTTER

2 sticks unsalted butter

2 vanilla beans, split lengthwise

1/4 teaspoon salt

Combine the butter, vanilla beans and salt in a medium sauce pan over medium heat. Cook, stirring and watching closely, until the butter browns. Strain through a fine-mesh strainer into a medium bowl and cool to room temperature. Discard the solids.


BATTER
5 large egg yolks
1 cup sugar
1 cup flour·    

In a large mixing bowl whisk together the egg yolks, and then gradually add the browned butter.  Mix the sugar and flour together in a separate bowl. Gradually stir in the sugar/flour mixture.  This will form a thick batter. Pour or shape into greased tart pan.  Arrange fruit to cover it, lightly press down fruit into batter; SEE NOTE.

In a 350 degree oven, bake for 20 minutes, then rotate the dish from front to back. Bake for 20 to 25 minutes longer until the top is golden brown and the filling is just set on the inside. 

NOTE: For apples,  I used about 3 medium, slice in wedges about ¼ inch thick.   Then sprinkle them with cinnamon sugar.

For peaches I used 2 large.

AFTER TART Cools:

2 tablespoons of plum jam

2 teaspoons corn syrup.

Heat plum jam in microwave for about 20 seconds, stir in corn syrup. Lightly brush on tart.




We hope y'all enjoy this!