Rhubarb 'Clafoutis' Tart

Par-bake crust & arrange fruit

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

Strawberry Crumb Cakes

These little treats have a soft and spongy cake base topped with macerated strawberries and a pecan crumble. Since strawberries are just becoming locally available, I decided to go with a dessert that was a little warmer, and didn't scream summer as there's going to be plennntttyy of time for that! This is an easy and delicious recipe with three distinct and lovely layers. I decided to use a biscuit cutter on these as a way to add some freshness to a dessert that would usually just get the square treatment.

Strawberry Crumb Cakes

Crumb
Ingredients
12 tablespoons butter, melted
2 cups flour
2 teaspoons cinnamon
1 cup packed brown sugar
1/2 teaspoon salt
1 cup of chopped pecans, toasted if preferred

Directions
Thoroughly mix all ingredients together in a bowl until a dough-like mixture forms. Smush into a solid mass. Refrigerate until ready to use.

Strawberries
Ingredients
Two pounds strawberries, hulled and diced into 1/2 inch pieces
2 tablespoons brown sugar
1/2 cup flour

Directions
Thoroughly mix all ingredients together in a bowl and set aside to macerate.

Cake
Ingredients
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temperature
2 cups confectioners' sugar
4 large eggs
1 teaspoon vanilla extract

Directions
Preheat oven to 350F. Grease a 9"x13" baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Grease parchment.
Whisk flour, baking powder, and salt together in a bowl. In stand mixer, beat butter and sugar until light and fluffy. Add eggs with vanilla, one at a time and beat until fully incorporated. Add dry ingredients to mixer and mix until just incorporated.

Assembly
Pour batter into prepared pan. Spread strawberry mixture evenly on top. Remove crumb topping from refrigerator and break up into large pieces. Sprinkle evenly on top of strawberries. Bake approx 55 minutes of until skewer comes out clean. Cool completely on rack and then remove using the parchment overhang. Using preferred cutter size, cut cakes. With the size I used, I was able to get 12 cakes.

Adapted from: Martha Stewart

Rosemary Parmesan "Cookies"

This is my new favorite "cookie". I put the word cookie in quotes because it's obviously savory and not sweet, but also because it's almost more related to a scone in texture (which is odd because this recipe calls for oil instead of butter). And just like a scone, the base cookie can be used as a vehicle for any type of herb or cheese desired. I liked using the parmesan on the inside because then it left my favorite cheese, goat cheese, as the obvious choice to heartily slather on top. Paired with a glass of red wine, this cookie is the perfect party treat.

Rosemary Parmesan "Cookies"
Ingredients
1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil
2 tablespoons light brown sugar
1 large egg, beaten
1 cup flour, sifted
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons finely chopped rosemary
1/4 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
Fleur de sel for sprinkling

Directions
Preheat the oven to 350F. Soak oats in bowl in the water. In another bowl, whisk the olive oil, brown sugar, and egg and pour over the oats stirring to combine.
In a third bowl, whisk the flour, sea salt, baking soda, rosemary, and black pepper, and parmesan. In three additions, stir the flour mixture into the oat mixture until combined. If dough seems excessively dry, sprinkle tiny amount of water in until workable. Form desired size scoops of dough and place on parchment lined sheet tray. Flatten each piece of dough to about 1/4-inch thick. Sprinkle tops with fleur de sel and bake for approx. 20 minutes, or until the edges are slightly darkened and tops have firmness when pressed. Cool on rack and serve with a soft cheese and wine.

Adapted from: The Kitchn