Raspberry Rhubarb Tart

First things first. I just want to take this time to thank you all from the bottom of my heart, for stopping by my blog, for leaving a comment, for sending me an email, and for taking the time to make my recipes. It means so much to me, every single one of you are so special and thoughtful. I received some pretty exciting news this week. My blog was selected as a finalist in the Saveur Food Blog Award. The Flourishing Foodie was nominated for Most Delicious Food, which I couldn't be happier about. Trying to create the most delicious food is my number one priority with this site, and I am so touched/moved/shocked/ecstatic that you guys think so as well. There are some really fantastic food blogs nominated this year, including some good friends. If you guys have a chance, you should head on over to the Saveur site and take a peak. I don't know about you, but I love stumbling onto new sites! Voting is open through April 30th.

Things have been pretty quiet around my home these days. Brent is on a work trip, my neighbors with their two small children have moved. Everyone seems to be either on vacation to somewhere warm and tropical or involved in a bit of Spring cleaning, house repairs, garden work etc. I have been keeping busy, trying to create a whole lot of delicious recipes for the months to come. I've also been trying to sort out my backyard, develop plans, choose plants etc. I have a blank canvas as we speak, oh, except those gorgeous David Austin roses I received last week. I planted them yesterday, and I am really looking forward to seeing them bloom this summer. I'm thinking about also planting a few trees in the backyard, but I'm having difficulty choosing ones that wont spread giant roots into our sewer lines. I think I'm narrowing in on a medium size Japanese maple, a lilac, and a sour cherry tree. We need a few tall trees to block the view of our hot tub that we're installing next Spring, and yes, you're all invited for hot tub-bing and wine.

For the last month or so I have been really looking forward to this years first rhubarb. Each week I have been trolling the grocery stores and markets in search, like a kid at the candy store. I've had a serious craving for rhubarb and raspberry tart, ever since I bought this rhubarb raspberry jam this winter. I finally found some rhubarb at the local Safeway last week. There were a few stalks, maybe 7 or 8, in a small bin in the corner. I was so excited, because they were as ruby red as can be, tall and slender. The prettiest things. I picked up a pint of raspberries from Mexico that cost me an arm and a leg, and then I reconsidered planting that raspberry bush that Brent brought home from a friend. Maybe I'll plant it in a pot at first, so it doesn't spread like crazy.

I made this tart a few days ago, and the hardest thing about it, was letting it cool overnight so that the fruit could set. If you cut into it too quick when warm, it will all fall apart. And I learned that lesson the hard way. I tried to do everything in my power to prevent the tart from being too runny. I added cornstarch, baked it for 45 minutes, drained the excess liquid, but the tart was still determined to be a bit runny. In my opinion, this is not a bad thing, unless the fruit falls out of the tart, I think the little extra liquid that soaks into the crust makes it even more delicious. I'm thinking about heading to the store today to see if there is anymore rhubarb. I foresee another one of these tarts in my future.

recipe 

RASPBERRY RHUBARB TART

makes a 9" round tart - 8 slices

1 1/2 cups all purpose flour

3 tbsp granulated sugar

1/4 tsp salt

10 tbsp cold unsalted butter, cubed

5 - 7 tbsp ice water

3/4 cup granulated sugar

2 tbsp purpose flour

1 pint (12 oz) fresh raspberries

2 cups fresh rhubarb, chopped

1 tbsp lemon juice

1/3 cup oats

2 tbsp all purpose flour

1 1/2 tbsp cold unsalted butter, chopped

In a medium bowl, combine the flour, sugar, and salt. Add the butter and cut into the dry ingredients using a pastry blender, until the mixture is crumbly with larger dime size pieces. 

Drizzle in 1 tbsp of ice water at a time, and mix until the dough just comes together, being careful not to overwork. Do not exceed 7 tbsp of water. Place the dough onto a work surface, shape it into a flat 6-inch disk and wrap it with plastic wrap. Chill for at least 1 hour.

Preheat the oven to 350°F. Place the rack in the middle.

In a small bowl, combine 3/4 cup sugar and 2 tbsp flour. In a large bowl, toss the raspberries and rhubarb with the flour sugar mixture and 1 tbsp of lemon juice. Let the fruit sit on the counter until you are ready to fill the tart.

Remove the dough from the refrigerator and let it sit at room temperature until slightly softened. Roll the dough into a 1/4 inch thick circle, slightly larger than the tart pan. Press the dough into the tart pan with your fingers, and trim away any excess. Make a few pricks in the base of the tart with a fork. Place the dough into the freezer and chill for 15 minutes.

Remove the tart shell from the freezer. Drain the excess juice from the berries. Fill the tart shell with the berry mixture.

In a small bowl, crumble the butter into 1/3 cup oats, and 1 tbsp flour.  Sprinkle onto the tart.

Place the tart pan onto a baking sheet, and into the oven.

Bake for 45 - 50 minutes, until the crust is brown and the filling is bubbly.

Remove from the oven and let cool. Place in the fridge overnight, to help the fruit set. Remove the next day and slice. Can be stored in the fridge for 4 days.

Mini Chocolate Pavlovas with Pomegranate and Berries

Even though it's raining, dreary and gray, I am grateful that the rain held up long enough for me to walk to my morning class, where I became a little stronger, and longer, and a little more flexible. I left the class feeling healthy and confident. Basking in the post exercise glow, I strolled home with my arms swaying to and fro.

Earlier in the morning, when my alarm buzzed sharply in my ear, I wasn't feeling motivated to climb out of my cozy nice bed just to sweat and work hard. I gave myself numerous reasons to sleep in - it's raining, it's cold out, there's always tomorrow. But somewhere deep inside, there was a little voice telling me to smarten up and get moving. I love that little voice deep inside of me. The one that gets me up in the morning, the one that motivates me to get moving and tries to persuade me into eating one cookie, not two. I call her my voice of reason.

Last week I made mini chocolate pavlovas, and unfortunately she was nowhere to be found. I spent hours trying to summon her, but she was likely out to lunch, eating something healthy - like a salad or a smoothie.  Instead, I had to call over a friend and Mr. H to help me out. They were only too happy to oblige.

I had spent the afternoon in the kitchen, trying to create something new. A sweet light dessert with a crisp outer layer. I described it to Mr. H as a meringue, which immediately made him less interested, so I am going to describe it to you as a cross between a warm soft gooey flourless chocolate cake and a sweet soft macaron. Pavlova, named after a Russian ballet dancer, is a dessert consisting of a meringue cake as the base, topped with whipped cream and fruit. There is a lot of whipping involved in this recipe, so make sure that you understand the difference between soft and hard peaks, which is essential. My first attempt failed, but my second one was a success, and I only lost a small amount of pride in the process.

These homemade meringues are nothing like the crunchy store bought versions. They are marshmallowy soft on the inside and crispy on the outside. Soft and delicate, layered with whipped cream and topped with a generous scoop of sweet fruit, they are interlaced with beauty and grace. 

MINI CHOCOLATE PAVLOVAS WITH POMEGRANATE AND BERRIES RECIPE

(print)

makes 6 small pavlovas

recipe adapted from

Nigella Lawson

notes: It is important to use a good balsamic vinegar. Something sweet and thick. I used a good quality bittersweet chocolate (65% solids), but feel free to use something higher. You can substitute any fruit for the compote. Whatever is in season. 

INGREDIENTS

6 egg whites

1 1/2 cups superfine sugar

2 tbsp cocoa powder

1 tbsp aged balsamic vinegar

2 ounces bittersweet chocolate, finely chopped

1 tbsp butter, unsalted

1 tbsp corn starch

1/3 cup orange juice

1 cup raspberries

2 cups strawberries, quartered

1 pomegranate, seeded

1/2 cup sugar

1 cup heavy cream

1 tsp vanilla

1 tbsp confectioners sugar

Preheat the oven to 275ºF.

In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, slowly start to beat the egg whites on low speed. Increase the speed to medium and continue beating until soft peaks have formed. At this point the egg whites will be foamy, and when you remove the whisk from the egg mixture they should stand up slightly and then fall over at the peak.

Continue beating on medium speed and slowly add a tbsp at a time of the superfine sugar. Wait 2 - 3 seconds after adding each tbsp, so that it can be fully incorporated; this will prevent it from turning out gritty. Continue adding the sugar only until stiff peaks have formed (stiff peaks may form after only adding 1/2 cup of the sugar - that's fine, do not add any more once stiff peaks have formed). You will know the mixture has formed stiff peaks when it is thick and shiny, with the consistency of melted marshmallow. If you remove the whisk and hold it upside down, the egg mixture should hold a stiff peak. 

At this point, add the cocoa powder, balsamic vinegar, and chopped chocolate to the egg whites. Gently fold into the egg whites, being careful not to over-mix, or to mix too vigorously. It's important to keep the mixture light and airy.

With a 4 - 6 inch round marker (bowl, cup, cookie cutter) trace 6 circles onto a piece of parchment paper with a pencil. Place the parchment paper onto a baking sheet, pencil side down, and take a small dab of the pavlova mixture and fasten down each of the four corners to the baking sheet. Scoop the mixture into the 6 circles smoothing the outer edges, trying to form a circle. 

Place the pan into the oven and bake for 60 minutes. Turn off the oven and open the oven door a crack. Let the pavlovas cool inside the oven for 30 minutes (a quick temperature change will cause the pavlovas to fall). Once cool, remove from the oven and set to the side.

In a medium saucepan, melt the butter and corn starch on low heat, stirring so that no lumps form. Add the orange juice and stir into a slurry. Add the raspberry, strawberries, pomegranate seeds, and 1/2 cup sugar. Stir. Bring to a low boil on low-medium heat, and then continue cooking until the berries become soft, and the mixture thickens. Remove from the heat and then let cool.

In the bowl of a stand mixer or with a hand mixer, beat the heavy cream on medium-high speed until stiff peaks are just about to form. The mixture will be thick, but still slightly wet looking. Add the sugar and vanilla and continue to beat until stiff peaks have formed. Stiff peaks will form very quickly. The mixture will turn from being slightly wet and creamy to whipped cream consistency within seconds. The whipped cream should hold its shape in a spoon. Once this happens, turn the blender off, and do not over-mix. If you over-beat the mixture it will start to curdle into chunky lumps. No big deal though, just start over. 

Place a pavlova onto a plate. Scoop some whipped cream on top and then a generous serving of the fruit mixture. Sprinkle a dusting of cocoa powder on top. 

The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. Once the cream and fruit is added to the pavlova it will start to soften and break down.

Raspberry Parfait

In my life, I have moved more than a dozen times. Each time more painful than the last. As I age and grow, as time continues to move forward, I collect more. Accumulate more. Some of my things are small and some large. Some fit neatly into a box, and some have the awkwardness of a first date. All these things, whether they are big or small, shiny or new, they provide me with a sense of familiarity and comfort. Each time I move or travel. When I've eventually found a place to call home, I unpack the boxes like it was Christmas morning, neatly and carefully. I am overwhelmed by the memories attached, the smells, the feels. To another, they may be considered junk, but to me they are pieces of my past. Treasures.

The way I feel towards my things, the connections, it is also shared with the food I eat. A slice of apple pie reminds me of my mother, my earliest memory baking in the kitchen, vanilla ice cream, cheddar cheese, the apple tree beside our house growing up. Raspberries remind me of a bakery in the small town I was raised, whom had the most delicious raspberry tarts. I am also reminded of being a kid, picking raspberries by the fence, delighted when I had found more than two. The first breakfast to be had in our new home, surely needed to be one to remember. Inspired by a chocolate cherry parfait on the menu from a previous nights dinner, immediately, I raced home to build something similarity sweet and delightful. A tub of my favorite

greek yogurt

, with a touch of maple syrup and vanilla. The raspberries were boiled and thickened with some sugar and lemon juice. Swirled between layers of yogurt, a few almonds for garnish. A breakfast to remember.

RASPBERRY PARFAIT RECIPE

(print)

makes 3 - 4 

INGREDIENTS

12 oz (340g) frozen raspberries

1/2 cup sugar

2 tsp cornstarch

1 tbsp lemon juice

18 oz (500g) Greek style plain yogurt

1 tbsp maple syrup

1 tsp vanilla

2 tbsp sliced almonds

In a medium size saucepan on low-medium heat, add the raspberries, sugar, corn starch, and lemon juice. Let the raspberries simmer for 10 - 15 minutes. The frozen berries will thaw and then become a thin syrup consistency. Once this happens, continue to simmer until they thicken to desired consistency. Remove from the heat and set to the side to cool.

Once the berries have cooled, mix the Greek yogurt with maple syrup and vanilla. 

In 4 small jar, layer with yogurt, raspberries, yogurt, raspberries, and then finish with yogurt. Sprinkle almonds on the top and serve. 

Raspberry syrup can be refrigerated for up to one week and stored in the freezer for 3 months.

Raspberry Tarts with Almond Crust and Creme Patissiere

Oh my gosh. Raspberry tarts are so cute. and so French. I am preparing for a trip this summer. Paris, Prague, Budapest, Istanbul. It will be a whirlwind of sorts. I plan to eat as many pastries as possible and stuff as many copper pots into my suitcase as it can hold. I want to see the sites, drink German beer, eat a pretzel, meet some people, and become deeply inspired. Today I am feeling extremely excited by fresh raspberries, marble pastry boards, and tiny little pastry pans. I drove all over Seattle this morning looking for these cute little pans. First I started in Ballard, a neighborhood close too mine. It saddened me to see that one of my favorite kitchen stores had closed down. In a panic, I drove to the other end of the city to Williams-Sonoma - no luck. Crate and Barrel, also no luck. Finally, my last stop was Mrs. Cooks, and luckily they were well stocked. I was  extremely thrilled.

I've been meaning to make raspberry tarts for quite some time. My only limiting factor, a lack of tiny tart pans. I now have so many ideas. So many recipes flowing thought my head, all the amazing things that I can put in tarts! For this recipe, I choose to experiment with almond flour, because it's delicious and also I have a bag in my fridge that needs to be used. I adapted a recipe from

Nourished Kitchen

, an extremely delicious blog. The crust turned out soft and buttery. Slight sweet. The creme patisserie was rich and creamy. The vanilla beans added a beautiful aromatic taste. I love how the vanilla left tiny black flecks in the creme. The combination of buttery crust, thick cream, and fresh raspberries was delicious, and oh so extremely French.

RASPBERRY TARTS WITH ALMOND CRUST AND CREME PATISSIERE RECIPE

(print)

makes 4 small tarts

recipe adapted from

Nourished Kitchen

notes: pastry cream should be served immediately out of the fridge, or can be stored in the fridge for up to  3 days. 

TART CRUST INGREDIENTS

2 cups almond flour

2 tbsp white granulated sugar

pinch of salt

1/4 cup butter, chilled and cubed

1 egg white

CREME PATISSIERE INGREDIENTS

1 vanilla bean, split

1 cup milk, 2% or whole

2 egg yolks

2 tbsp all purpose flour

1/4 cup superfine sugar

2 tbsp heavy cream

- small pint of raspberries, washed and dried

- icing sugar for dusting

Preheat the oven to 400ºF. Align four 5-inch tart pans on the counter.

In a food processor, add the almond flour, sugar, salt, butter, and egg white. Pulse until all ingredients are combined and start to stick together, resembling coarse meal.

Divide the mixture into 4 equal parts. Scoop the mixture into the tart shells, pressing down with your hands, and forming up the sides of the shell. You want to create an even layer around the sides, and then press flat on the bottom of the shell. Place the shells into the freezer for 10 minutes.

Place the tart shell directly onto the middle oven rack and bake for 15 - 20 minutes, or until the crust has turned light brown. Remove from the oven and let cool completely before removing from the shells.

Split the vanilla bean in half and remove the seeds. Add the seeds, along with the vanilla pod to the milk in a medium saucepan. Bring the milk to a simmer on low to medium heat stirring occasionally with a wooden spoon. Remove from the heat and let sit covered for 5 minutes. This will allow the vanilla to infuse the milk.

In a medium bowl add the egg yolks, flour, and sugar. Vigorously stir with a wire whisk until ingredients have become combined. Gradually add the milk mixture, and whisk until combined.

Add the mixture to a saucepan on medium heat. With a wire whisk, stir constantly until the mixture has thickened and started to boil. Remove from heat and strain with a fine sieve into a clean bowl. Cover the bowl with a piece of plastic wrap by placing it directly on top of the creme's surface. This will prevent a skin from forming on the tops. Refrigerate immediately.

Chill in the refrigerator until cool, one hour or more. Once chilled, remove and whisk in the heavy cream just before serving.

Remove the almond crust from their shells. Fill each tart 3/4 full with the creme. Gently place the raspberries on top with the stem side facing down. Sprinkle with powdered sugar.