Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

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Mango Lime Curd

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This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.

Blueberry Lemon Scones

Blueberry-Scones

Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center.

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They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot of work (which is a good thing if you’re trying to impress your friends).

I’ve had my share of failed scone recipes: too chewy, cakey, dry, or crumbly.  And I learned that the method of making scones is important because it affects their texture. So here are a couple of things to keep in mind when making these:

  • All your ingredients should remain cold. No exception! Butter cubes have to be freezing!
  • Whatever you do, do not overwork the butter. Kneading softens the butter and converts the protein in the flour to gluten, which results in chewy scones. So work fast and handle the dough as little as possible.
  • Place the tray of scones in the refrigerator before baking to ensure that they remain cold. Cold dough in high oven temperature result in flaky tender scones!


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Blueberry-Scones3Pair them with fruit jam, clotted cream, or whipped ricotta honey spread… my weakness.

Lemon Blueberry Scones (adapted from Pastry Affair)

Ingredients:
2 cups (240g) all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Zest of 2 small lemons
Pinch of salt
8 tbsp. (113g, 1 stick) butter, cold and cubed
60 ml (½ cup) heavy whipping cream
1 large egg, cold
1 cup frozen blueberries (or freeze fresh blueberries to hold their shape while baking)

3 tbsp. melted butter
1/3 cup turbinado sugar
2 tsp. cinnamon

Directions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter (or two knifes), cut in the butter until mixture resembles coarse sand.
3. In a small bowl, whisk together the heavy whipping cream and egg then pour into flour mixture.
4. Mix until it just comes together as a dough.
5. Transfer dough to a work surface covered in parchment paper and form into a shallow rectangle (about 1”/2.5 cm thick) using your hands.
6. Press ½ cup of blueberries into the dough.
7. Using the parchment paper, fold the dough in half along the long side. Shape again into a rectangle and press remaining blueberries into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on baking sheet lined with parchment paper and brush tops with melted butter. Lightly sprinkle with cinnamon turbinado mixture.
10. Place tray in the fridge for 15 minutes.
11. Bake for 25 minutes or until golden brown. Serve warm.

Apple Tart

Apple Tart Brownie Box 2

When it comes to small family gatherings, I’m always asked to bring dessert with me. So what I usually do is head over to Foodgawker or Pinterest and look up some inspirational images or go through my list of “recipes I want to try”. The Apple Tart is definitely on my “to-try” list. I’ve had my eye on this recipe for months!

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I noticed that there are so many variations of the apple tart filling: some add heavy cream, lemon zest or juice, rum, ground almonds, caramelized apples etc ! I ended up adapting my own recipe from what I’ve read online, and I am so happy with the result. I only added apricot preserve between the dough and the apples. The crust turned out very thin and flaky, and the apples buttery soft with a tinge of sweetness. It looks so impressive, I couldn’t believe that I did it all by myself! I’ve already baked 3 tarts in two weeks! When my family saw the tart they screamed out “You made that?!” (They think that it took hours preparation, and I didn’t deny it). Seriously, this beautiful tart will make you look like a pro in no time. (who said you’re not a pro anyway?)

First, start making the dough which is essentially pate brisée (French for shortcrust pastry – It doesn’t rise when baked and it has a buttery flaky texture).

Chopped Butter
food processor
It is made from equal parts of cold butter and flour blended into pea sized bits, then held together with a small amount of ice cold water to form a crumbly dough. Transfer the mixture onto a working surface, then shape into a disc and place it in the fridge for an hour at least or overnight.
crumbs
dough plastic wrap
Next, peel, core (I used a melon baller), halve apples, and thinly slice them while keeping them together to retain the halved apple shapes. Then take out your dough, roll it out on a heavily floured surface to avoid sticking to the work surface. I rolled it out on a baking paper because it made the process of transferring the dough to the tart pan much easier. If you don’t have a tart pan, you can fold in the sides of the dough galette style, and bake on a baking sheet.

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Next, brush the dough with apricot preserve and place the sliced apples on the dough in concentric circles. Finish off by sprinkling sugar, cinnamon, and few cubes of butter. Bake until deep golden brown in color and serve warm with ice cream or whipped cream!
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Here it goes: A simple flaky thin crusted apple tart filled with buttery soft apples.

Ingredients:
Dough:
1+1/4 cups flour, plus more for dusting
1 tablespoon sugar (optional, to make the dough sweeter)
115 grams (1 stick, 1/2 cup) unsalted butter, cubed and chilled
1/4 teaspoon salt (to make the dough less sticky)
4 tablespoons ice-cold water

Tart:
11 small apples, peeled, cored, and halved
4 tablespoons granulated sugar
1 teaspoon cinnamon
50 grams butter (about 4 tablespoons butter)
3 tablespoons apricot preserve

Whipped cream or vanilla ice cream, for serving

Directions:
1. Add flour, sugar, butter, and salt in a food processor.

2. Pulse 10 times until pea­-size crumbles form- meaning, turn the food processor on and off in short cycles. It’s very important to use cubes of COLD butter, to avoid melting it into the dough. Do NOT break down the butter too much, you won’t get a flaky dough if the tiny bits of butter are not visible.

3. Slowly add 4 tablespoons ice­-cold water and pulse until dough is moistened, about 3—4 pulses. Do not pulse the dough to form a mass — keep it loose and crumbly, it will come together eventually

4. Transfer dough to a work surface and form into a flat disk using your hands; Plastic wrap the dough and refrigerate for at least an hour or up to 2 days.

5. Peel, core, halve, and thinly slice apples — keeping the slices together.

6. Unwrap dough and transfer to a generously floured work surface. Press down the dough with a rolling pin and move it from the center out. Roll into a 25 cm (10 inch) thin circle and then transfer to a 22 cm (9 inch) tart pan, and trim edges. Work quickly to keep the dough cold and to avoid stickiness. If the dough softens, chill it in the freezer for a few minutes. — I used a glass tart pan, you can also use a non-stick tart pan with a removable bottom. The dough rolls out up to 30 cm or 12 inch.

7. Brush apricot preserve onto the bottom of the pastry.

8. Heat oven to 190ºC or 375ºF.

9. Transfer halved sliced apples to the tart pan and press gently as you are placing them next to each other. Start out at the outer edge of the pan working your way to the center.

10. Combine sugar and cinnamon in a small bowl.

11. Sprinkle the tart with the sugar-cinnamon mixture, and add small cubes of butter (Use as much or as little as you like).

12. Bake until golden brown, around 50-60 minutes. (It took me 50 minutes)

And you’re done!

Apple Swirl Cake

1 -Apple Swirl Cake | Brownie Box
I am going to share with you a great Apple Swirl Cake recipe that my grandmother and mother have been making for as long as I can remember. It’s a delicious cake that we always eat for breakfast or even for dessert with some whipped cream.
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I absolutely love baked apples: they’re sweet, tart and tender. My favorite part is their wonderful warming aroma that fills the house!2- Apple Swirl Cake | Brownie Box

The cake is spiced with cinnamon and swirled with chunks of sweet apples. It is also super moist: the addition of orange juice and yogurt to the batter gives the cake a wonderful texture. Can you believe that it gets better the second day? The spongy cake soaks the apple cinnamon juice to develop a deeper flavor.
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I’ve never been able to stop with just one slice!

Ingredients:
3 cups cored, peeled and chopped apples
3 tablespoons granulated sugar
1 + 1/2 teaspoon cinnamon

2 cups granulated sugar
1 cup vegetable oil
4 medium eggs, room temperature
1/4 cup orange juice
1/4 cup yogurt
2 teaspoons liquid vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt

Directions:
1. Mix apples, sugar, and cinnamon in a bowl.
2. In another large bowl combine sugar and oil.
3. Beat in eggs, orange juice, yogurt, and vanilla extract.
4. In a separate bowl sift together flour, baking powder, and salt.
5. Add to creamed mixture a little at a time until smooth.
6. Preheat oven to 180 C (350 F).
7. Grease and flour a bunt pan.
8. Pour 1/3 batter into a greased bunt pan. Add 1/2 of the apple mixture on top of the batter.
Add another 1/3 of the batter, then the rest of the apples. End with the remainder of the batter on top.
9. Bake for 50 minutes or until toothpick comes out clean.
10. Cool for at least 10 minutes in the pan before turning the cake onto a wire rack.
11. Serve warm with whipped cream. Optional