I often walk into Balthazar with the intention of buying just one baguette. But I inevitably walk out with a pastry or two. Sticky buns, cake, seasonal fruit tarts...there's always something tempting behind the counter and there's no point in resisting.
Cherry Clafoutis ($5.75) are my latest love. Traditionalists will complain that the pitted cherries are "not authentic" (supposedly baking the clafoutis with the pits gives it that almondy je ne sais quoi). But you can't argue with convenience. These clafoutis stray from tradition in two other ways. Not only is the batter more of a custard (as opposed to a puffy pancake-like batter), the clafoutis are also baked in tart shells, a deep brown, buttery crust. So, authentic or not, it is one mighty fine dessert.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.