Nominated for a 2011 IACP Cookbook Award in the Baking: Savory or Sweet category and a 2011 James Beard award in the Baking and Dessert Baking Category. For a list of all the finalists check out our IACP Finalists' Guide and our James Beard Finalists' Guide.
Recipe from Good to the Grain by Kim Boyce and Amy Scattergood ("Stewart, Tabori & Chang", 2010)Makes two 9 inch tarts, each serving 6
- Parchment for the baking sheets
- 1 recipe Rustic Rye Dough (see recipe here)
- 1 1/4 cups Apricot Jam (see recipe here)
- 2 pounds ripe apricots
- 2 to 4 tablespoons sugar, depending on the sweetness of the fruit
- 1 1/2 cups boysenberries
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
During that brief moment at the farmers' market when apricots and boysenberries overlap, you'll find me in the kitchen making these rustic tarts. Both fruits are slathered in homemade jam, tucked into rye dough, and baked until dark and crusty. Freeze the tart before baking so that it keeps its shape-and while you're at it, freeze some extra tarts for later.
1. Cut the apricots in half and discard the pits. Put the apricots into a large bowl. Add the sugar and stir to coat. Pour 1/2 cup of apricot jam over the top and stir again. The apricots should be lightly coated, with just a dab of jam sticking to the center of each.
2. In a separate bowl, gently stir 1/4 cup of jam with the boysenberries, being mindful to keep the berries whole.
3. To shape the dough, divide it in half. Keep one half chilled while the other is being shaped. Flour the work surface and roll the dough into a rough circle about 15 inches in diameter. Transfer the circle of dough to a baking sheet lined with parchment.
4. To form the tart, smear 1/4 cup of jam at the bottom of the tart. Pile half of the apricots and half of the boysenberries into the center of the dough, tucking the boysenberries into the nooks and crannies of the apricots. Fold an edge of the dough toward the center to cover the fruit; about 3 inches of crust should be showing. Continue folding the edge of the dough toward the filling and over, to create folds. Each one will look different, and that is just how it should be.
5. Once the tart is formed, it should be about 9 inches in diameter. Using the same procedure, shape the second tart on a separate parchment-lined baking sheet, smearing the crust with the remaining 1/4 cup jam. Freeze both tarts for a minimum of 1 hour.
6. While the tarts are freezing, preheat the oven to 350°F.
7. Stir the sugar and cinnamon together. Whisk the egg into an egg wash. Take the baking sheets out of the freezer. Brush the edges of the dough with the egg wash, and sprinkle half of the cinnamon sugar evenly over each of the tarts, on both the crust and the fruit. Don't skimp, it creates a great crust.
8. Bake for 60 to 70 minutes, rotating the pans halfway through. The tarts are ready when the crusts are dark golden-brown and blistering, the jam is bubbling, and perhaps some juice has run from the tart and caramelized on the parchment paper.
9. Serve the tarts warm from the oven or later that same day. The unbaked tarts will keep, well wrapped and frozen, for up to 1 month.