soup and such

simple, fresh vegetarian soups and more

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apple clafoutis

apple clafoutis

I made this dessert a few weeks ago with some Michigan apples from the farmer’s market. It was outstanding, so I knew I had to share it here! If you’ve never tried a clafoutis before, you should! It’s a traditional French dessert and just about the easiest thing in the world to make. I’ve made them with summer fruit, like cherries and strawberries, but this is the first time I tried apples. Delicious! Wikipedia tells me that a clafoutis is traditionally made with cherries, and if you use another fruit, you should properly call it a “flaugnard.” Huh, interesting.

Whatever you call it, this would make such a great dessert for the holidays. I’m planning to make another one for Thanksgiving and serve it up with some homemade whipped cream…yum!

apple clafoutis 2

Apple Clafoutis
Adapted from here

The batter:
3 eggs
1 cup milk
1 teaspoon vanilla
6 tablespoons melted butter
2/3 cup flour
½ teaspoon salt
Scant ½ cup sugar

The apples:
2 tablespoons butter (plus a little more for the pie dish)
4-5 cups peeled apples, cut into thick slices
¼ cup sugar
A few scratches of fresh nutmeg (or a small pinch of dried nutmeg)
A pinch of cinnamon

You’ll also need a tiny bit of a cinnamon-sugar mixture (1/8 teaspoon cinnamon + 2 teaspoons sugar)


Preheat the oven to 400 degrees.

To make the batter: Put the eggs, milk, vanilla, and melted butter in a blender. Blend it up a little to combine. Then, add the flour, salt, and sugar. Blend just until smooth.

To make the apples: Melt the butter in a large skillet. Add the apples, sugar, and pinch of nutmeg and cinnamon. The original recipe says to sauté the apples “until the outside of the slices are golden.” That is a good description of what to do. When the slices start to appear golden and a little soft, they are done.

Assemble: Butter a pie dish and put in the oven to preheat for 2-3 minutes. Remove the dish from the oven (be careful, it’s hot!) and pour in ½ of the batter. With a slotted spoon, distribute the apples over the batter. Make sure not to transfer too much of the apple “juices.” Pour the remaining batter over the fruit, and sprinkle with the cinnamon-sugar mixture.

Carefully place the clafoutis in the oven. Bake for 30-35 minutes, until puffed and set. Enjoy!


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strawberry + almond tart

strawberry +almond tart

strawberry +almond tart

I made this tart last weekend and loved it! It’s got a graham cracker crust with a layer of almond-flavored cream filling and sliced fresh strawberries on top. It’s a light dessert, not too heavy, and I think it would be perfect for springtime or summertime entertaining. Who wouldn’t love a slice of this tart at the end of a fun evening?

slice of strawberry tart

To make it, I used a 9-inch tart pan with a removable bottom (I love this one). This made it very easy to maintain those pretty wavy edges when serving up slices, but a regular pie pan would also work just fine.

getting ready to assemble the tart!

getting ready to assemble the tart!

This is the first dessert I’ve featured on Soup and Such! I’m looking forward to sharing more. I’ve been seeing some tasty-looking rhubarb crisps these days and I’m excited to give some of those recipes a try. Just as soon as I can get my hands on some rhubarb!


strawberry + almond cream tart

Strawberry and almond tart
Adapted just a bit from Cooking Light

As a shortcut, you can use a store-bought graham cracker crust. Making your own, though, is so easy and tastes so much better!

• 9 sheets graham crackers
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 teaspoons water

• 5 ounces cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

• 5 cups sliced strawberries
• 1/3 cup sugar
• ½ tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

To prepare crust:
Place graham crackers in food processor and pulse until crumbly. Add sugar, melted butter, and water. Pulse a few more times, just until moist. Place mixture into a pie pan or 9-inch tart pan, pressing into the bottom and up the sides of the pan to form a crust. Bake at 350 degrees for about 10 minutes until lightly browned. Set aside to completely cool.

To prepare filling:
Combine cream cheese, ¼ cup sugar, and vanilla + almond extracts in a bowl. Stir until smooth and combined.

To prepare topping:
Place 1 cup of your sliced strawberries in food processor and process until smooth. Pour the strawberry puree into a small saucepan over medium heat and add 2/3 cup sugar and cornstarch. Bring to a boil, stirring frequently. Reduce heat and simmer for just 1 minute. Remove from heat and set aside.

Combine the rest of your sliced strawberries with the lemon juice and toss to coat.

Okay, now you’re ready to assemble the tart!

Spread cream cheese mixture evenly over bottom of cooled tart shell. Arrange your sliced strawberries on top. Spoon or spread the glaze/strawberry puree over top. You might not use all of the glaze, just spoon on however much you think looks good. Sprinkle toasted almonds around edge. Cover and chill for a few hours before eating.