Question: How do you make fruit un-healthy?
Answer: Add two sticks of butter to it.
As much as I love reading Cooking Light and eating sensibly, there's something so satisfying about boatloads of butter. Somehow it feels a little bid badder to do it in summer, with so many fresh things around.
We signed up for a fruit CSA again this summer and came home this week with apricots and plums. They are tiny little things, and while I enjoyed one at lunch, they really begged to be cooked. More carnivorous chefs than me would probably make apricot chutney or jam to go over roast chicken. I can't help but indulge my sweet tooth.
I pulled together a free-form apricot and plum tart, one of those where you roll out the dough and fold it over the fruit, leaving the top open. I thought I'd be clever and cook the fruit down first. Bad idea. The filling became super soupy; meanwhile the butter crust started melting in the heat. Sigh.
In the end it was a lot more trouble than it was worth, and I wish I'd just saved the fruit compote to serve over vanilla ice cream. (Certainly more appealing than having the hot oven on for 45 minutes.)
Do you have a good recipe for a free-form tart? 'Cause I need one.