A Final Goodbye to Two Seasonal FriendsPublished 9:26am Thursday, August 1, 2013 Updated 9:26am Thursday, August 1, 2013
As the local strawberry season came to a close, I was making a lot of baked goods using the old classic combination of strawberry and rhubarb. I was trying to capture those last tastes of truly fresh fruit just picked from the berry farm paired with the last of the stalks of rhubarb from our one remaining rhubarb plant. I kept trying to get the amount of rhubarb I had left to pair equally with the amount of strawberries…to no avail.
There I was left with rhubarb…about a cup.
What exactly can you do with a cup of rhubarb besides make a really small batch of muffins or an even smaller cake? While I pondered this, I had the thought to pair the rhubarb with my as-of-now-not-quite-famous jam tart. There is a ton of strawberry freezer jam in the garage freezer and what better way to use that last cup of rhubarb than to pair it with its best-friends-forever-flavor-companion strawberry in a final perfect pairing of early summer’s bounty.
I discovered my “inspiration recipe” for this tart last fall when I was doing a recipe testing and food photography project for a well-known recipe website. AllRecipes was getting ready to launch their Italy-based website so the original recipe was in Italian (thank you Google Translator) and once I made this recipe, I knew I had found a winner. The crust isn’t a flaky buttery crumbly shortbread-like crust, instead it leans more toward a pillow-like consistency so the jam actually stays intact when a slice is removed from the tart pan.
PS – if you don’t own a tart pan with those beautiful fluted edges don’t let that keep you from making this. You could always substitute a spring-form pan (like you might use for a cheesecake).
2 egg yolks
¼ cup sugar
⅔ cup butter, melted
3 ½ cups flour
1 tablespoon liqueur (your choice, an orange, almond or hazelnut liqueur works nice)
1 teaspoon baking powder
½ teaspoon salt
1 cup rhubarb, diced
1 cup strawberry jam or preserves
Pre-heat the oven to 350 °.
Beat the egg and egg yolks with the sugar until creamy in a large bowl. Add melted butter and mix well.
Sift the flour, baking powder and salt and add to the egg mixture along with the liqueur. Mix well to form a dough. Cover the bowl with a cloth or plastic wrap and set aside to rest for 30 minutes.
Grease and flour a 10-inch tart pan with a removable bottom. Pat 2/3 of the dough into the pan, using your fingertips to ensure that the dough is well formed against the pan. Prick the bottom with a fork several times. Spread the rhubarb evenly over the bottom of the pan. Spread the jam or preserves over the rhubarb.
Roll the remaining dough out and cut into 1-inch wide strips. Place the strips on the surface of the tart in a lattice pattern.
Bake for about 30 minutes. Serve the tart warm or cooled with whipped cream or ice cream or enjoy it unembellished.