Rhubarb and Brown Butter Tart

Rhubarb and Brown Butter Tart | photo by Zoë François

After an epic winter, rhubarb is what gives us hope and the will to live. It is the first delicious sign that we have survived another test of winter. I would love it for that reason alone, but I also love the tart flavor. I am aware that there are people who are not big fans of rhubarb. If you find yourself in this camp of thought, I dare to suggest that you will love this rhubarb and brown butter tart from the newest volume of Bake from Scratch. The tartness of the rhubarb is perfect balanced by the rich, sweet, slightly nutty browned butter filling and it is all held together by a perfectly tender crust. I made the tart and as soon as I was done photographing it, my family swooped in and devoured it within minutes. This is such high praise. My family members are no strangers to dessert and it takes some effort to impress them. This one did just that.

In the book they make individual tartlets, but I don’t have enough tartlet pans to pull that off so I made one large rectangular tart. You can watch me make my version of this Rhubarb and Brown Butter Tart in my instagram videos. (more…)

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Russian Tea Cakes (Mexican Wedding Cakes) – Great Holiday Gift Idea

Russian tea cakes or Mexican wedding cakes

Cakes? It is a slight mystery why these are called cakes and not cookies, but no matter the name, they are delicious. How can you go wrong with toasted pecans, brown butter and sugar? The texture is like a shortbread cookie that is taken to new heights by the richness of the nuts. They are typically served at the holidays, maybe because they look like little snow balls, and at special occasions, like weddings, as the name suggests. This holiday my aunt Kristin, who is my pastry muse, requested them. It is ridiculous that my house isn’t stocked with them all year round. The recipe is so simple and the results so incredible. Thanks to Kristin my cookie jar is now full. They make a great gift because they pack up well and actually improve with a bit of time, which can’t be said for many cookies. (more…)

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Peach Upside-down Cake

There is nothing sexier than a perfectly ripe peach and nothing more disappointing than one that is subpar. I find the former more difficult to lay my hands on than the latter, but it is worth the hunt and the wait to get one. It seems that peaches have good seasons and bad ones, it is the entire crop that is either smooth, juicy, sweet and floral or they are mealy and have no discernible taste or smell. Folks, this seems, at first examination, to be one of those prized peach years. I admit mine were not local, just a seductive flat from costco. I even bought it when the peaches were still too firm to know what they would amount to. After a couple of days on the counter I could smell them from across the room and they begged to be eaten. My son dove in first and I immediately sent him out the back door to finish up the slurping in the yard because my kitchen floor was getting sticky from peach juice. Eureka, it is going to be a good summer! The entire case ripened at once and we were eating them as fast as we could. I put them in cereal, in salads, in yogurt, on ice cream and sliced them up and tossed them in this ginger spiked upside-down cake. I’ve made 3 of these cakes since the first one came out of the oven, it is THAT good! (more…)

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