One of the great things about preserving fruits and vegetables is that you can use them later in the year. I had made some wonderful mulberry jam earlier in the summer and this was another great way to use some of that jam. The title says tart which this can be made in a tart pan although I made mine on a sheet pan, so it could be called a bar or crumb.
These are one of those desserts that can sit around in the refrigerator and every time you go into the kitchen you can sneak a little bite. This was definitely a big hit this summer as I adapted another recipe from the bouchon bakery book. I made a huge pan of it and it was gone by the end of the week. To serve it more formally, I added a scoop of homemade malt vanilla ice cream which you can never go wrong with. This is a great recipe with lots of flavor.
Recipe
Tart dough
2 cups all purpose flour
1 tsp of salt
8 oz of cold butter
1/4 cup of ice water
Brown butter filling
3/4 cup almond flour
1/2 cup of all purpose flour
3 eggs
1 cup of sugar
1/4 cup of milk
1/4 cup of cream
3/4 cup of brown butter warm
pinch of salt
1 1/2 cup of
Toasted almond streusel
3/4 cup all purpose flour
1 cup almond flour
1 cup of sugar
pinch of salt
1 stick of butter
Malt Ice cream
1 1/2 cup of milk
1 1/2 cup of heavy cream
4 egg yolks
3/4 cup of sugar
1/2 vanilla bean
1/4 cup of malt powder
For the Malt ice cream,
Place the egg yolks in a stand mixer and turn on medium speed. Slowly pour in your sugar. Whip for about 4 minutes until light and fluffy. Add the milk, cream, and vanilla bean to a pot and bring the mixture slowly to a boil then turn off. With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk using a spatula to scrape the sides. Turn the heat back on low and stir for about 5 minutes then strain into a bowl placed inside a ice bath to cool down fast. Once the mixture is cool place in your ice cream maker until done. Then place in a container and place in the freezer.
Preheat Oven to 350 degrees
For the crust
Place flours,sugar, and salt into a food processor. Pulse a few times and then add the butter. Keep the processor running until butter has been incorporated. Then while the food processor is still on, start pouring in the ice water until a smooth dough has formed. Take the dough and divide into two equal parts. Wrap in parchment paper and chill for 20 minutes. Then take out and roll the dough in between two pieces of parchment paper into a 1/4 inch thick. Then place dough into a sheet pan or tart mold and bake for 15 minutes. If using a sheet pan you might need to roll the half of the dough to fill the pan completely (depending on how big your pan is). After par baking take out and let the tart cool.
For the filling,
In a stand mixer add eggs and sugar and beat until pale and fluffy, about 3 minutes. Then slowly add milk and cream. Then add all the dry ingredients until well combined. While the mixer is still running on low, slowly add the brown butter until combined. Take half of the filling either with a pastry bag or with a pastry spatula and place on top of the tart crust. Then add your jam on top of the filling. Then place the remaining filling on top of the jam. You might not have enough to cover the top but don't worry you will have the streusel filling. Place the tart into the oven and bake for about 45 minutes until the filling is set. Take out and let it cool
For the almond streusel,
Preheat oven to 325
In a bowl add flours, sugar, salt and mix well. Then with a fork add the butter and incorporate until you get a consistency of clumpy or wet sand. Place streusel onto a sheet pan lined with parchment paper and bake for roughly 12 minutes stirring every few minutes to help cook evenly. Take out when golden brown and let it cool.
To Serve simply add the streusel to the top of the tart and serve with a scoop of malt vanilla ice cream and enjoy!
