makes 7 (cut using a 3” fluted cutter)
adapted from King Arthur Flour
Preheat the oven to 400 degrees F.
4 oz. (1 stick) cold unsalted butter, cut into ½” pieces
1½ cups white whole wheat flour
½ cup old-fashioned oats
2 tablespoons dark brown sugar
1 teaspoon orange zest
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 egg yolk
½ cup + 2 tablespoons buttermilk
1 tablespoon fresh orange juice
¼ cup strawberries, mashed with a fork
¾ cup trimmed rhubarb, cut into ½” pieces
3 tablespoons candied ginger, finely chopped
egg wash made from 1 egg yolk beaten together with 1 tablespoon milk or heavy cream
coarse sugar for sprinkling
In the bowl of a food processor fitted with the blade attachment, place the flour, oatmeal, sugar, zest, spices, baking powder and baking soda. Pulse 5 or 6 times, just until the mixture forms coarse crumbs. Do not over mix. Empty this mixture into a large mixing bowl and place in the refrigerator. In a small bowl, whisk together the egg yolk, buttermilk, orange juice and mashed strawberries. Retrieve the butter/dry ingredients from the refrigerator. Add the egg yolk/buttermilk mixture, gently incorporating the two using a fork. Fold in the rhubarb and candied ginger. Turn the dough out onto a lightly floured sheet of parchment paper. Shape into a circle and pat it to a thickness of about 1 inch. Use a 3 inch fluted biscuit cutter to cut out 7 biscuits. (Coax the scraps back together for the final biscuit.) Place on a parchment lined baking sheet. Brush the biscuits with egg wash, sprinkle with coarse sugar and bake in the preheated 400 degree oven for 18 minutes, rotating the baking sheet halfway through. Reduce the oven temperature to 375 degrees and bake an additional 5 minutes. Serve warm with fresh strawberry/rhubarb jam.
Makes one tart, 14" x 4" x 1"
( adapted from The Art of Jewish Cooking, Jewish Holiday Baking and Hershey's Cocoa)
10 tablespoons butter
½ cup cocoa powder
1 cup dark brown sugar
2 eggs, room temperature
¼ teaspoon salt
½ cup matzoh cake flour
1 teaspoon instant espresso dissolved in 2 teaspoons brewed coffee
½ cup chopped walnuts or pecans
Preheat the oven to 350 degrees. If not using a non-stick pan, lightly butter the pan and dust it with cocoa powder, tapping out the excess. Place the pan on a parchment lined baking sheet.
In a small saucepan set over low heat, melt butter with the cocoa, stirring until smooth. Remove from the heat. Whisk in the brown sugar until it dissolves, then add the eggs. Stir in the salt, matzoh cake flour and dissolved espresso. Add the chopped nuts and stir just to combine. Pour the mixture into the tart pan which is set on a parchment lined baking pan. Bake for 12 minutes, being careful not to over bake. The tart will feel just barely set in the center. Set the baking sheet with the tart pan on a rack to cool. When cool, remove the sides of the pan and glaze with ganache. Serve with fresh berries.
2 ounces semisweet or bittersweet chocolate, coarsely chopped
2 ounces heavy cream
Place the chopped chocolate in a small bowl. Scald the heavy cream then pour it over the chocolate. Whisk until smooth. Pour the ganache over the cooled tart, using an offset spatula to spread it evenly. Let the ganache cool completely before garnishing with berries.