Yield 16 bars
These juicy and rich Brown Butter, Hazelnut, and Cherry Clafoutis Bars are a celebration of all good things about summer, in portable form.
For the crust: Preheat oven to 350°F (175°C). Grease an 8 x 8-inch baking pan with cooking spray, then line with parchment paper, letting two sides overhang. (This will make unmolding the bars easier later on.)
In a medium bowl, whisk the ground hazelnuts, flour, sugar, and salt together. Drizzle in the melted butter and mix until the ingredients are wet. Transfer into the prepared baking pan and press down all the way to the sides of the pan to form the crust. Bake until the crust is turning golden around the edges, about 20 minutes. Remove from the oven and set on a cooling rack while you prepare the crust. (Keep the oven on.)
For the filling: Use a cherry pitter to pit the cherries, or do it by hand, then set the pitted cherries aside. Melt the butter in a small stainless steel saucepan (see note) over medium heat. Simmer, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put back on the heat. The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious hazelnut aroma. When it does, remove the butter from the heat, pour in a small bowl, and let cool for 10 minutes. (Congratulations, you’ve just made brown butter!)
In a medium mixing bowl, whisk the eggs sugar and eggs together. Gradually whisk in the flour to make sure there are no lumps. Whisk in the heavy cream, lemon zest, vanilla extract, and brown butter.
Distribute the pitted cherries over the crust. Pour the clafoutis mixture over the cherries and use a spatula to spread it all over. Sprinkle with the crushed hazelnuts. Bake at 350°F (275°C) for 35 minutes, or until the clafoutis is puffed and set in the center and golden brown around the edges. Transfer the pan to a cooling rack and let cool completely.
Run a sharp knife along the two sides that are not covered by parchment paper. Pull on the parchment paper to lift the bars out of the pan. Use a very sharp knife to cut the bars into squares, making a gentle sawing motion to cut through the cherries without smashing them down. Store the bars in an airtight container at room temperature for up to a day, or in the fridge for up to 3 days.
Courses snack, desserts
Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/cookies/clafoutis-bars/