Strawberry-Rhubarb Pistachio Financier Tart

Easy summery elegance

Hello!

After a few weeks of unseasonably cool weather, leaving us wondering if summer would ever show its face, boom! It’s here! Suddenly the sun emerged, we went on our first fruit picking trip of the season (20 pounds of strawberries which disappeared in 3 days), and our warm weather plants are taking off. Is it too early to dream about garden tomatoes?

In the kitchen, my dessert cravings have seasonally shifted too. Give me fresh, shareable, easy, cream, fruit, aka something like this strawberry-rhubarb pistachio financier tart.

French financiers are flavor-packed treats, thanks to the duo of ground almonds and brown butter. They’re traditionally baked as individual cakes in rectangular molds resembling gold bars, hence the name. But the batter is versatile: for example, you can easily swap the almonds with another ground nut or seed, fold in some chopped fruit or chocolate, or bake in another tin.

In today’s recipe, I’ve baked all the batter in one layer and switched out most of the almonds for ground pistachios. You can enjoy the base as-is; sliced into wedges and dusted with icing sugar, it’s a perfect tea-time bite. Or, top it with a strawberry-rhubarb filling and sour cream and honey-spiked whipped cream for an easy yet elegant dessert.

Baker’s Notes:

• For easy removal, I suggest baking the financier in something with a removable base, like this cake tin or this tart pan.

• The gelatin for the whipped topping is optional. I recommend using it if you don’t plan on eating the entire tart soon after assembly, as it will keep the cream from deflating or leaking.

• If you only have rhubarb or strawberries, feel free to use just one fruit for the filling! For in-season strawberries, I would decrease the sugar to ~30g, and for just rhubarb increase to ~70-75g. You can always taste the filling as soon as it’s cool enough and stir in a little extra sugar or a pinch of citric acid to adjust. I like to leave it on the tart side, as the financier base is sweet.

• What to make with the leftover egg yolks? Try buttermilk custard panna cotta, s’mores ice cream, or caramel buttermilk flan patissier!

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Strawberry-Rhubarb Pistachio Financier Tart

Makes one 8” tart