© JACQUES & COMPANY 2011
Makes two 9-inch pies
2 cups, all-purpose flour
3/4 cup butter, unsalted
1/2 cup powdered sugar
1 teaspoon salt
2 whole eggs
In a food processor, cream the butter, sugar & salt together until very smooth. Add the eggs to the mixture, then the flour. Divide the dough into two round disks, flour lightly, wrap with a plastic film and refrigerate for 1 hour.
Financier Almond Batter:
3/4 cup powdered sugar
1/3 cup almond meal
1/3 cup all-purpose flour
1 tablespoon baking powder
2 teaspoon salt
1/2 cup butter, “noisette”
1 tablespoon vanilla extract
2/3 cup egg whites
1 cup strawberries, cut into 1/2” chunks
1 cup rhubarb, cut into 1/2” chunks
Heat the butter in a small saucepan until it turns light brown in color (noisette). Cool the butter to stop the cooking (do not chill).
In a large mixing bowl combine the sugar, almond meal, flour, baking powder and salt with a whisk. Add the 'noisette butter, then the egg whites and vanilla.
Roll out the dough to about 3/8” in thickness, and line two 9“ pie pans. Spread half the 'Financier batter' evenly in each pie pan. Disperse one cup each of strawberry and rhubarb on top of the batter and tap the pie pan on the counter to sink the fruits almost completely. Sprinkle two tablespoons of sugar over the top of each pie. Bake in preheated oven set at 375° for 40 minutes until golden brown on top.
Note: Other fruits can be substituted, such as plums, pears, apples etc.
Butter noisette, or brown butter, is an ingredient in many recipes. It is simple to prepare, simply adding butter to a skillet, stirring over a medium low heat until the butter melts to a golden grown color.