We’ve been watering the rhubarb in the garden faithfully over the past month, and we’re about to be rewarded…it looks fabulous! This recipe is the perfect ending to a rhubarb harvest, and since we have just a bag or two of last summer’s tart cherries left in the freezer, the rhubarb cherry tart is just the ticket! Belly up! Thanks to Firefly Farms for the recipe and photo:)
Begin by lining a 9-inch tart pan with a simple pastry crust. If you have the time, make it from scratch. Pre-bake the crust in a 400 degree oven until just golden — be careful not to overcook at this point; you don’t want the edges to burn when the custard is baking. When you pull the crust out, drop the oven temperature to 350 degrees.
While the crust cools a bit, make the chèvre custard filling: whisk together 8 ounces of chèvre with a half-cup milk, two eggs, a bit of vanilla extract and 3/4 Cup of sugar. Last, whisk in the juice of half a lemon. Pour the custard mix into the pre-baked crust.
Now the fruit: slice the rhubarb- about one quarter-inch thick. Use about 4 good-sized stalks. Pit and halve a pint of cherries. Mix the fruit together with a couple tablespoons of sugar — just enough to coat the fruit — then “sprinkle” the fruit evenly over the top of the tart.
Your mouth will be fully watering at this point. Pop the tart back into the 350 degree oven and bake for about 45 minutes. Check frequently during the final 15 — you’ll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible. Cool the tart in your fridge before you cut and serve. You be glad you waited: the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully. (The freezer works too if you must eat it fast…). Enjoy!
Sad that it’s no longer strawberry season, I’m indulging in a little time-shifting this morning as the frost clears from the windows. This recipe is a pretty obscure dessert from the Anjou region of France, and the idea to feature it came to me via Tokyo (www.shewhoeats.blogspot.com) as a way to nestle fresh strawberries in a poof of what looks like snow. It’s easy, and tastes like what it is supposed to taste like: fresh dairy goodness!
13 ounces creme fraiche
2 egg whites
3 ounces sugar
1 teaspoon vanilla.
Using a whisk, beat 2/3 of the creme fraiche and vanilla. Separately, beat the egg whites until they are stiff. Incorporate the creme fraiche by folding with the whisk.
Gently slip the mixture into a shallow mold and refrigerate for two hours.
Prior to serving, unmold the cremet and pour the remaining creme fraiche over it on a serving dish.
Garnish with the sugar and cleaned and sliced strawberries.
I love the idea of this cake. ‘Tourteau’ is rock crab in French, and this is exactly what the cake looks like when it’s done. For a dramatic dessert, try this recipe, classic French and recently re-popularized by Dorie Greenspan. The French version was done in 3 small casserole bowls holding 12oz each. This is what one looked like after baking (see the crab’s shell?). Or you can bake as Dorie recommends, in one large springform pan, and it will look like the second picture.
Baked by the Kitchen at Camont in Gascony, France
Baked by Dorie Greenspan in her American oven (not as hot as in France!)
Preheat oven to 530’F, or at the maximum temp of your oven. Yes. HOT! Very HOT!
For the pastry, use a simple butter short crust.
- 100 gr butter (1/2 stick)- unsalted
- 200 gr flour (1 cup)- all purpose unbleached
- Salt- pinch
- 1 egg
- Water- as needed
Cut butter into flour and salt with fingertips. Add egg and water. Gather pastry crust into ball. Divide into three. Roll out each third, place into deep rounded molds. Trim. Prick.
- 250 gr (8 ounces) fresh goats cheese (after draining)
- 175 gr (11 ounces) white sugar
- 50 ml milk (about a tablespoon)
- 6 eggs, separated
- 60 gr flour
- Splash of vanilla/rum/Armagnac
- Pass goat cheese through a food mill or ricer.
- Beat in 2/3 of the sugar, all of the milk and flour. (I used a whisk.)
- Whisk egg whites with the remaining sugar until stiff peaks.
- Fold in a large spoonful of whites into the cheese/yolk mixture. Stir well.
- Fold remaining whites into cheese/yolk batter.
- Pour into unbaked pastry shells.
- Place into HOT oven (530’F) for 10 minutes. The tops will puff up round and start to brown and blacken immediately. Don’t panic!
- Then turn oven down to 425′F for 40 minutes. Remove from oven and let cool.
You can serve sliced/sugared fresh strawberries or plain raspberries on the side.
Thanks to Kate Hill at the Kitchen at Camont for her recipe and the dark, small torteau photo above. Thanks to Dorie Greenspan for the springform cake photo above.