April 30, 2010

Easy Bake cOven - Traditional French Desserts

This month's recipes were chosen by Rebecca, who I'm sure would pack up at any moment and move to France if she thought it at all possible. That said, French desserts are at the top of her list (especially since she has an abnormal disorder... not liking cake) and she chose two to try this month. 

The first, a Clafoutis, which is kind of similar to a dense sponge cake with a layer of berries on the bottom. I made it for a group of friends we were having dinner with this week. I had not planned on making both of the desserts but I had everything on hand to make this the night before our dinner. 

The Clafoutis is very simple to throw together. Thanks to the food processor (or blender) all you really have to do is some measuring and press a button. I'm pretty sure this dessert might be great for all of those people who say repeatedly, "I can't bake..." so if this sounds like you, give it a try. Your friends will enjoy it. We enjoyed it topped with a scoop of vanilla bean ice cream. yum. 

I'm not sure how, but this week ended up being incredibly busy. Except for Monday and Friday, we had something planned. I wanted to make the Fruit Tart for Rebecca's birthday (since she hates cake remember) and I had a time crisis. I sat on the couch Monday night feeling like I might not have time for the tart after our dinner Tuesday night. Something about baking for purpose - for someone - must send me into overdrive because I was able to make a bunch of little Tartlettes for her happy hour celebration. Yes, it would have been much easier for me to make one large tart, but bringing a tart to a bar and slicing it up... and serving it on flimsy paper plates did not sound appealing. Two bite morsels were more appropriate for the situation. 

They turned out incredibly cute (the tiny tarts with two blueberries and one strawberry looked a lot like duck faces) and increased my biceps. So much whisking... my arm... and wrist... almost fell off. It may have been better if they had. All wimpy-ness aside, the pastry cream turned out like it should. Much better than my first attempt at lemon pastry cream about a year ago that killed my food processor. These tartlettes are perfect for a party, and if you have the time you can make everything in advance and assemble just before serving. 

Thanks for choosing a few great recipes Rebecca. Looking forward to next months recipes. Check out the cOven monthly post for the recipes and other posts this month. 


  1. I love the combination of the fruits used for this delicious deserts.

  2. how many tiny tarts can you make with the recipe

  3. You can make about 3 dozen mini tarts. My mini tart molds vary in size from 1 1/2 inches to 3 1/2 inches. I used mostly smaller sized and believe I made close to 36 but at least 30. I hope you enjoy the recipe!


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