Whisk up batter and fill tart
Bake!
This is a super easy tart. If we want to be technical, this is not a true clafoutis because I used rhubarb, and not cherries. Also, the recipe I used didn't call for milk. Granted, that same recipe didn't refer to itself as a clafoutis, but for me it's close enough. The texture was really interesting on this one. Dryer and less creamy than a true clafoutis, obviously, and almost closer to a frangipane consistency I'd say. Either way, I really liked it! The tart and sweet rhubarb pieces perfectly punctuated the buttery crust and filling. This tart is also not overly indulgent or sickeningly sweet, so it's a perfect after dinner dessert.
Rhubarb 'Clafoutis' Tart
For a 10" tart
Crust
Ingredients
14 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon vanilla extract
2 cup plus 2 tablespoons flour
Pinch of salt
Directions
Preheat over to 375F. Using a fork, mix melted butter, sugar, and vanilla in a bowl. Add flour and salt and stir until incorporated. Transfer dough to tart ring, and press the dough evenly into the bottom and up the sides. Bake the crust until golden, about 12 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan.
Filling
Ingredients
1 cup butter, diced
1 cup sugar
4 large eggs
Pinch of salt
1/2 cup all purpose flour
2 teaspoons vanilla extract
As much chopped rhubarb (in 1/2" pieces) as you'd like to full your tart with
Directions
Brown butter in small sauce pan. Immediately pour browned butter into another vessel to cool slightly.
In a bowl, whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter in until well blended.
Arrange rhubarb in bottom of crust. Pour batter evenly between the fruit, popping any obvious bubbles. Bake until filling is puffed and golden and tester inserted into center comes out clean, about 50 minutes. Cool tart completely in on rack.
Adapted from: Smitten Kitchen
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