lusciousfruitdesserts
TheEditorsofWilliams-Sonoma
photographsbyJohnLee
contents
year-roundbakingspringsummerfall
winterbasicsindex
year-roundbaking
Seasonallyorganized,thisbookfeaturesmorethan50recipes,eachonecraftedtotakeadvantageoffruitatthepinnacleoffreshness.Fruitisaperfectendtomanymeals,andthedryheatofanovenintensifiesfruits’inherentflavorswhilecaramelizingtheirnaturalsugars.Mostfruitdesserts,includingtheonesinsidethisbook,offerthebenefitofbeingeasytomake,goodexamplesoftheculinaryprinciplethatifyoustartwiththefinestingredientsandpreparethem
inwaysthathighlighttheirnaturalqualities,you’llgetoutstandingresults.
spring
Springisatransitionalseason,andyou’llfinddifferentfruitsinthemarketdependingontheclimateinwhichyoulive.Intheearlyspring,youwillstillfindwinter’scitrusfruitsinthebins.Astheweatherwarms,earlyraspberriesandapricotsstarttomakeanappearance.Rhubarb’sbrightredstalkspushupthroughthesoilatthefirstsignofwarmth.Andstrawberriesareasuresignthatspringisinfullswing.
summer
Astheweatherwarms,theabundanceofberries—raspberries,strawberries,blueberries,andblackberrieswithalltheirkin—reachesfulltilt.Stonefruits,too
blueberries,andblackberrieswithalltheirkin—reachesfulltilt.Stonefruits,too—peaches,plums,nectarines,andothers—proliferateinfarmers’marketsaswellasroadsidefruitstands,lingeringintoearlyfall.Cherries,bothsweetandsourvarieties,comeintotheirowninthehotweather,andtheirshortseasoncallsforsnappingthemupassoonasyoucan.
fall
Coolingweathermeansthatlate-ripeningtreefruits—pears,apples,andquinces—takeoverwherestonefruitsleftoff.Falliswhenfigsreallycomeintotheirown,turningplump,juicy,andbeggingtobeeaten.Pumpkinsareoneofthemostpopularingredientsfordessertsthistimeofyear,andgrapesareattheirpeak.CranberriesshowupjustintimeforThanksgivingbakingandlingerasweapproachtheendoftheyear.
winter
Thewinterseasonbringsinclementweather,andlocalfruitharvestscanbespotty.Still,apples,pears,andcitrusfruitsthriveandcanbebakedintosweet,comfortingtreats.Tropicalfruitslikebananasandpineapples,shippedinfromexoticlocations,addabrightboosttodrearydays.Persimmons,pumpkins,andcranberriesaddtheiriconicflavorstosweettreatsbakedduringthefestiveholidaypartyseason.
spring
RASPBERRY-BUTTERMILKSHEETCAKESTRAWBERRYTARTWITHORANGECREAMSTRAWBERRY-RHUBARBBROWNBETTYSTRAWBERRY-RHUBARBCOFFEECAKERASPBERRYCREAMSCONESRHUBARB-BERRYPIERASPBERRYGRATINAPRICOT–BROWNSUGARCRUMBLEROASTEDSTRAWBERRYSUNDAESSTRAWBERRY-CITRUSMUFFINSGINGEREDRHUBARBCRISPWHITECHOCOLATE–RASPBERRYCUPCAKESAPRICOT-PISTACHIOTART
raspberry-buttermilksheetcake
Welikethiscakeasis,sprinkledwithconfectioners’sugarandcutintosquares.Or,youcancutthecakeinhalfcrosswise,stackthehalves,andlayerbuttercream(seerecipe)betweenthelayers.Youcanalsobakethebatterinabuttered9-by-13-inch(23-by-33-cm)pan,whichwillyieldathickercake.Add10–15minutestothebakingtime.
MAKES12SERVINGS
1cup(8oz/250g)unsaltedbutter,atroomtemperature,plusbutterforgreasing2½cups(12½oz/390g)all-purposeflour½teaspoonbakingpowder¼teaspoonbakingsoda¼teaspoonsalt1¼cups(10oz/315g)granulatedsugar3largeeggs,atroomtemperature1cup(8floz/250ml)buttermilk,atroomtemperature12oz(375g)freshraspberries(about4cups)Confectioners’sugarfordusting(optional)
1Preheattheovento325°F(165°C).Butterahalfsheetpan(13-by-18inches/33by45cm)andlineitwithparchmentpaper.
2Inabowl,whisktogethertheflour,bakingpowder,bakingsoda,andsalt;setaside.
3Usinganelectricmixer,beattogetherthebutterandgranulatedsugaron
mediumspeeduntilsmooth,3–5minutes.Addtheeggs1atatime,beatingwellaftereachadditionandscrapingdownthebowlasneeded.Addthebuttermilkandbeatuntilcombined.Addtheflourmixtureandbeatjustuntilblended.
4Pourthebatterintothepreparedpanandspreadevenly.Scattertheraspberriesontop,gentlypressingthemdownintothebatter.
5Bakeuntilgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,20–25minutes.Letcoolcompletelyonawirerack,about1hour.Ifdesired,dustlightlywithconfectioners’sugarjustbeforeserving.
strawberrytartwithorangecream
Thiselegant,make-aheadtartistheperfectdessertforadinnerparty.Itlookslikeitisdifficulttoputtogetherbutisactuallyveryeasy.Full-fatcreamcheesewillyieldthebestresults,althoughreducedfatwillalsowork;donotusenonfatcreamcheeseforthisrecipe.
MAKES8SERVINGS
BasicTartDough(seerecipe)½lb(250g)full-fatcreamcheese,atroomtemperature¼cup(2oz/60g)sugar1teaspoonfinelygratedorangezest2teaspoonsorangeliqueur½lb(250g)freshstrawberries(about2cups),hulledandhalvedlengthwise½cup(5oz/155g)apricotjam
1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transferittoa9½-inch(24-cm)tartpan,preferablywitharemovablebottom,andfitthedoughintothepan(seerecipe).Trimoffanyexcessbygentlyrunningarollingpinacrossthetopofthepan.Pressthedoughintothesidesofthepansothatitextendsslightlyabovetherim.Refrigerateorfreezethetartshelluntilfirm,about30minutes.
2Meanwhile,placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Fullybakethetartshell(seerecipe).Letthetartshellcoolcompletelyonawirerack,about30minutes.
3Usinganelectricmixer,beattogetherthecreamcheeseandsugaronmediumspeeduntilsmooth,3–5minutes.Beatintheorangezestandliqueuruntil
combined.Spreadthecreamcheesemixtureevenlyoverthebottomofthetartshell.Arrangethestrawberryhalvesinconcentriccirclesontop,completelycoveringthesurfaceofthetart.
4Inasmallsaucepan,warmtheapricotjamoverlowheatuntilitliquefies.Pourthroughafine-meshsievesetoverasmallbowltostrainoutanyfruitchunks.Usingasmallpastrybrush,gentlybrushthestrawberrieswithathincoatingofthejamtoglazethefruit.Refrigerateuntilreadytoserve,atleast1hourandupto24hours.
5Letthetartstandatroomtemperatureforabout20minutesbeforeserving.Ifusingatartpanwitharemovablebottom,letthesidesfallaway,thenslidethetartontoaservingplate.
strawberry-rhubarbbrownbetty
Abrownbettyisoneoftheeasiestfruitdessertstothrowtogether.Youdon’tneedtomakeaseparatedough,whichkeepspreptimemanageable.Instead,sweetened,butteredbreadcrumbsarelayeredwithfreshfruitandthenbakedforasimple,homey,butirresistibledessert.
MAKES8SERVINGS
½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing2cups(4oz/125g)finefreshbreadcrumbs1cup(7oz/220g)firmlypackedlightbrownsugar½teaspoongroundnutmeg2½cups(12oz/375g)thinlyslicedrhubarb1½lb(750g)freshstrawberries(about6cups),hulledandsliced
1Preheattheovento375°F(190°C).Lightlybuttera2½-qt(2.5-l)shallowbakingdish.
2Inabowl,usingafork,stirtogetherthebreadcrumbsandbrownsugar.Addthenutmegandmeltedbutterandstiruntiltheingredientsareevenlymoistened.Inanotherbowl,stirtogethertherhubarbandstrawberries.
3Sprinklehalfofthecrumbmixtureinthebottomofthepreparedbakingdish.Spreadthefruitmixtureevenlyoverthetop,thensprinklewiththeremainingcrumbmixture.
4Bakeuntilthetopisgoldenandthefruitisbubbling,about45minutes.Letcoolonawirerackfor15minutesbeforeserving,orletcoolcompletelyandserveatroomtemperature.
strawberry-rhubarbcoffeecake
Freshrhubarbissoldinlong,redorpalepinkstalksinthelatespringandearlysummer.Besuretoremoveanyleavesfromthestalks,whichareinedible.Rhubarbandstrawberriesareapopularcombination.Weliketheduobakedinthissimplecinnamon-scentedcoffeecake.
MAKES8–10SERVINGS
Unsaltedbutterforgreasing
FortheTopping2tablespoonssugar½teaspoongroundcinnamon
FortheCake4largeeggs,atroomtemperature1⅓cups(11oz/345g)sugar¾cup(6floz/180ml)canolaoil3cups(15oz/470g)all-purposeflour2teaspoonsbakingsoda1teaspoonbakingpowder1teaspoonsalt2teaspoonsgroundcinnamon1lb(500g)freshstrawberries(about4cups),hulledandcoarselychopped¼lb(125g)rhubarbstalks,cutinto½-inch(12-mm)slices
1Preheattheovento350°F(180°C).Buttera9-inch(23-cm)angelfoodcake
panwitharemovablebottom.
2Tomakethetopping,inasmallbowl,stirtogetherthesugarandcinnamon.Setaside.
3Tomakethecake,usinganelectricmixer,beattogethertheeggsandsugaronmedium-highspeedforabout1minute.Increasethespeedtohigh,addtheoil,andbeatuntilthickandpale,about2minutes.
4Inanotherbowl,whisktogethertheflour,bakingsoda,bakingpowder,salt,andcinnamon.Addtheflourmixturetotheeggmixtureand,usingthemixeronlowspeedorawoodenspoon,beatuntilthoroughlyblended,about1minute.Addthestrawberries(andtheirjuice,ifany)andrhubarb.Usingalargerubberspatula,gentlyfoldtheberriesintothebatterjustuntilevenlydistributed.Takecarenottobreakupthefruit.Donotovermix.Pourthebatterintothepreparedpanandspreadevenly.Sprinklewiththetopping.
5Bakeuntilthetopisgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,60–70minutes.Runaknifebetweenthecakeandthesidesofthepan,andliftupthecentertubetoseparatethecakefromthepansides.Letcoolcompletelyonawirerack,about1hour.
6Runaknifeunderthebottomandaroundthesidesofthetube,invertthecaketoremovethetube,andplacethecakeuprightonaservingplate.
raspberrycreamscones
Flakywithlayersofbutterandrichwithcream,thesesconesaretrulydecadent.Servewarmforbreakfastoratroomtemperatureforanafternoontea.Youcanusealmostanytypeofsoft,freshfruit,butfreshraspberriesgivenicehitsoftartnesstothescones.They’rebestwheneatenthesamedaythey’rebaked.
MAKES8–10SCONES
2⅓cups(11½oz/360g)all-purposeflour1tablespoonbakingpowder½teaspoonsalt⅓cup(3oz/90g)granulatedsugar½cup(4oz/125g)coldunsaltedbutter,cutintosmallpieces⅔cup(5floz/160ml)plus3tablespoonsheavycream,atroomtemperature1largeeggyolk,lightlybeaten,atroomtemperature1container(6oz/185g)freshraspberries½cup(2oz/60g)confectioners’sugar
1Preheattheovento375°F(190°C).Linearimmedbakingsheetwithparchmentpaper.
2Usinganelectricmixer,brieflybeattogethertheflour,bakingpowder,salt,andgranulatedsugar.Addthebutterandbeatonmediumspeeduntilpea-sizedpiecesform,about4minutes.Addthe⅔cup(5floz/160ml)creamandtheeggyolkandbeatuntilthedoughjuststartstocometogether(youwantittobealittleshaggy).
3Turnthedoughoutontoalightlyflouredworksurface.Scattertwo-thirdsof
theraspberriesontop.Gatherandpressthedoughtoformaflatrectangle.Folditfromtheshortendsintothecentertoformasquare,pressingdowngently(itshouldstillbeslightlyshaggyandafewberrieswillbeloose).Scattertheremainingraspberriesontopandfoldagain,pressingthemintothedough.Gatheranypiecesthathavefallenoff.Thedoughwillbeverywet.Tearoffsmall,evenlysizedhandfulsofdoughandplaceonthepreparedbakingsheetabout2inches(5cm)apart.Youshouldhave8–10scones,dependingonthesize.
4Bakeuntilgoldenbrown,about20minutes,rotatingthebakingsheethalfwaythroughbaking.Letthesconescooldirectlyonawirerackforabout15minutes.
5Whenthesconesarealmostcool,inasmallbowl,whisktogetherthe3tablespoonscreamandtheconfectioners’sugar.Drizzletheicingoverthescones.
rhubarb-berrypie
Rhubarbtendstobeverytart,soweliketopairitwithasweetfruitandalittlesugartobalanceitsflavor.Tolendthedouble-crustpieadditionalcharm,youcancutshapesintothetopcrustwithasmallcookiecutterbeforeplacingitontopofthepie,orkeepitsimplebycuttingacoupleofslitsintothetopcrustwithaknife.
MAKES8SERVINGS
DoublerecipeBasicPieDough(seerecipe),dividedinto2disks1cup(8oz/250g)sugar,plusmoreforsprinkling3tablespoonscornstarch¼teaspoonsalt1¼lb(625g)rhubarbstalks,cutinto½-inch(12-mm)slices1container(6oz/185g)freshraspberries2tablespoonsunsaltedbutter,cutintosmallpieces1largeeggbeatenwith1tablespoonheavycream
1Preheattheovento425°F(220°C).Havereadya9-inch(23-cm)piedishorpan.
2Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiedishandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.
3Inalargebowl,stirtogetherthesugar,cornstarch,andsalt.Addtherhubarbandraspberriesandstirtomixwell.Pourthefillingintothecrustandspreadevenly.Dotwiththebutter.Placethetopcrustoverthefillingandtrimthe
edges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.Gentlybrushthecrustwiththeeggmixture,thensprinklewithsugar.
4Bakefor20minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthejuicesarebubblingandthecrustisbrowned,30–40minuteslonger,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforabout2hoursbeforeserving.
raspberrygratin
Dependingontheyearandtheclimateinwhichyoulive,raspberriescometomarketatdifferenttimes.Startlookingfortheminlatespringwhentheweatherbeginstowarm.Thisdessertshowcasesthesweetfruitsattheirbest.Asimpleeggcustardislightenedwithwhippedcream,thenthemixtureisspoonedovertheberriesandplacedbrieflyunderthebroiler.
MAKES6–8SERVINGS
3largeeggyolks½cup(4oz/125g)sugar½cup(4floz/125ml)framboiseliqueur2cups(16floz/500ml)coldheavycream1½lb(750g)freshraspberries(about6cups)
1Inthetoppanofadoubleboilerorinaheatproofmetalbowl,combinetheeggyolks,sugar,and1tablespoonwater.Placeover(nottouching)barelysummeringwaterandheat,whiskingconstantly,untilthemixtureisfoamyandbeginstothickenslightly,2–3minutes.Immediatelyremovefromtheheatandstrainintoabowl.Stirintheframboise,cover,andrefrigerateforatleast4hoursoruptoovernight.
2Justbeforeserving,positiontheovenrack3–4inches(7.5–10cm)fromtheheatsourceinabroilerandpreheatthebroiler.
3Usinganelectricmixer,whipthecreamonmedium-highspeeduntilsoftpeaksform,about2minutes.Usingarubberspatula,gentlyfoldthecreaminto
thechilledeggmixture.Scattertheberriesoverthebottomofa2-qt(2-l)bakingdish.Placeonarimmedbakingsheet.Gentlypourandspoonthelightenedeggmixtureovertheberries.
4Broiluntilthetopisbrownedandbubbling,1½–2minutes.Letcoolforabout2minutes,thenserverightaway.
apricot–brownsugarcrumble
Toobusytomakeapie?Tryacrumble.Ithasallthesameflavors,butthere’snoneedtomesswithacrust:justspoonthefruitintoabakingdishandscatterwiththesimplecrumblytopping.Thiscrumbleisdeliciousonitsown,orserveportionswithscoopsofvanillaicecream.Inthesummer,swapinothertypesofstonefruits,ifyoulike.
MAKES8SERVINGS
Unsaltedbutterforgreasing
FortheTopping¾cup(4oz/125g)all-purposeflour¾cup(6oz/185g)firmlypackedgoldenbrownsugar½teaspoonsalt¼teaspoongroundcinnamon½cup(4oz/125g)unsaltedbutter,atroomtemperature,cutintochunksFortheFilling2lb(1kg)apricots,pittedandcutintochunks2teaspoonsfreshlemonjuice½teaspoonvanillaextract2tablespoonsall-purposeflour⅓cup(3oz/90g)granulatedsugar
1Preheattheovento400°F(200°C).Buttera9-inch(23-cm)piedish.
2Tomakethetopping,inabowl,stirtogethertheflour,brownsugar,salt,andcinnamon.Scatterthebutterovertheflourmixtureand,usingapastryblenderor
2knives,cutinthebutteruntilitisevenlydistributedandthemixturebeginstoformclumps.
3Tomakethefilling,inalargebowl,stirtogethertheapricots,lemonjuice,andvanilla.Addtheflourandgranulatedsugarandtossagaintocoatthefruitevenly.Transfertothepreparedbakingdishandsprinklethetoppingevenlyoverthefruit.
4Bakeuntilthefruitisbubblingandthetoppingisgolden,about40minutes.Letcoolonawirerackforabout20minutes.Servewarm.
roastedstrawberrysundaes
Roastingstrawberriesreallyintensifiestheirnaturalsweetness,andsweet-tartbalsamicvinegarandblackpepperlendcontrastingflavorstoexciteyourpalate.Spoonthewarmfruitmixtureoverscoopsofvanillaicecreamforeasysundaes,Italianstyle.
MAKES6–8SERVINGS
2pints(16oz/500g)strawberries2tablespoonsmeltedbutter1tablespoonsugarFreshlygroundblackpepper2tablespoonsagedbalsamicvinegar1pt(14oz/440g)vanillaicecream
1Preheattheovento400°F(200°C).Whiletheovenheats,hullthestrawberriesandhalvethemlengthwise.
2Spreadthestrawberriesonarimmedbakingsheet.Drizzlewiththemeltedbutterandsprinklewiththesugarandafewgrindsofpepper.Tosstocoattheberriesevenly,thenspreadthemoutinasinglelayeronthebakingsheet.Roastuntiltheberriesaresoftened,about10minutes.
3Whentheberriesaredone,transferthemtoabowl.Addthebalsamicvinegarandtossgently.Lettheberriescoolfor5minutes.Meanwhile,lettheicecreamstandatroomtemperaturetosoftenslightly.
4Dividetheicecreamamongbowls,topwiththestrawberrymixture,dividingevenly,andserverightaway.
strawberry-citrusmuffins
Lacedwithstrawberryslices,strawberryjam,andorangezest,thesemuffinsareperfecttoserveataspringbrunch.Sourcreaminthebattermakesthemmoistandtangy.Tokeepthestrawberryjuicesfromcoloringthebatter,pattheberriesdryafterslicing.
MAKES16MUFFINS
2¼cups(11½oz/360g)all-purposeflour2teaspoonsbakingpowder1teaspoonbakingsoda½teaspoonsalt¾cup(6oz/185g)sugar½cup(4floz/125ml)milk,atroomtemperature½cup(4oz/125g)sourcream,atroomtemperature⅓cup(3floz/80ml)canolaoil1largeegg,atroomtemperature1tablespoongratedorangezest1cup(4oz/125g)hulledandthinlyslicedfreshstrawberries,patteddryAbout⅓cup(4oz/125g)strawberryjam
1Preheattheovento400°F(200°C).Line16standardmuffincupswithpaperliners;fillanyunusedcupsone-thirdfullwithwater.
2Inalargebowl,whisktogethertheflour,bakingpowder,bakingsoda,andsalt;setaside.
3Inabowl,whisktogetherthesugar,milk,sourcream,oil,egg,andorangezest
untilsmooth,thenstirinthestrawberries.Addthemilkmixturetotheflourmixtureandstirjustuntilblended.Donotovermix.
4Placeaspoonfulofbatterineachpreparedmuffincup.Addascant1teaspoonstrawberryjamtoeachcup,thenspoontheremainingbatterontop,fillingeachcupabouttwo-thirdsfull.
5Bakeuntilatesterinsertedintothecenterofamuffincomesoutclean,15–18minutes.Letthemuffinscoolinthepansonwireracksfor5minutes.Turnthemuffinsoutofthepanandservewarmoratroomtemperature.
gingeredrhubarbcrisp
Freshgingeraddsawarm,spicybitetothisclassiccrispwithacrunchyoattopping.Weliketoservethiscomfortingdessertonarainyspringeveningtoppedwithvanillaicecream.Astheicecreammeltsontothewarmcrisp,itoffersanicecontrastintemperatureandtexture.
MAKES8SERVINGS
1½lb(750g)rhubarbstalks,cutinto¼-inch(6-mm)slices3oranges1cup(8oz/250g)granulatedsugar3-inch(7.5-cm)piecefreshginger,peeledandgrated1½cups(7½oz/235g)all-purposeflour¾cup(6oz/185g)firmlypackedlightbrownsugar½cup(1½oz/45g)quick-cookingrolledoats½teaspoongroundcinnamon¼teaspoonsalt6tablespoons(3oz/90g)unsaltedbutter,meltedandcooledVanillaicecreamforserving
1Preheattheovento375°F(190°C).Havereadya9-by-13-inch(23-by-33-cm)bakingdish.
2Placetherhubarbinthebakingdish.Finelygratethezestfromoneoftheorangesandaddittothedish.Squeeze⅔cup(5floz/160ml)juicefromtheremainingorangesandaddittothedishalongwiththegranulatedsugar.Tosstherhubarbmixturewell,thenspreaditoutevenlyinthedish.
3Inabowl,usingafork,stirtogethertheginger,flour,brownsugar,oats,cinnamon,andsalt.Addthemeltedbutterandstiruntiltheingredientsareevenlymoistened.Sprinkletheoatmixtureevenlyovertherhubarb.Bakefor15minutes.
4Looselycoverthebakingdishwithaluminumfoilandcontinuetobakeuntilthetoppingisbrownedandthejuicesarethickandbubblingaroundtheedges,15–20minuteslonger.Letcool,uncovered,onawirerackforatleast20minutes.
5Toserve,spoonthewarmcrispintobowls,topwithscoopsoficecream,andserverightaway.
whitechocolate–raspberrycupcakes
Sweetwhitechocolateandtartraspberriesarealwaysawinningcombination.Choosegood-qualitywhitechocolatethatcomesinabarorblockforthisrecipe,sincethechipsfromabagdon’tmeltwellorblendintobatters.
MAKES12CUPCAKES
FortheCupcakes2cups(10oz/315g)all-purposeflour2teaspoonsbakingpowder¼teaspoonsalt½cup(4oz/125g)unsaltedbutter,atroomtemperature1cup(8oz/250g)sugar3largeeggwhites,atroomtemperature½cup(4floz/125ml)wholemilk,atroomtemperature2oz(60g)whitechocolate,choppedandmelted(seerecipe)1container(6oz/185g)freshraspberries
FortheButtercream3largeeggwhites,atroomtemperaturePinchofsalt⅔cup(5oz/155g)sugar1cup(8oz/250g)verysoftunsaltedbutter2tablespoonssmashedandstrainedraspberriesChunkofwhitechocolateforshaving
1Preheattheovento350°F(180°C).Line12standardmuffincupswithpaperliners.
2Tomakethecupcakes,inalargebowl,whisktogethertheflour,bakingpowder,andsalt.
3Usinganelectricmixer,beattogetherthebutterandsugaronmediumspeeduntillightandfluffy,3–5minutes.Addtheeggwhitesandbeatuntilblended,scrapingdownthebowlasneeded.Addtheflourmixturein3additionsalternatelywiththemilkin2additions,startingandendingwiththeflourmixture.Beatjustuntilcombined.Stirinthewhitechocolatejustuntilblended,thengentlyfoldintheraspberries.Spoonthebatterintothepreparedmuffincups,dividingevenly.
4Bakeuntilthecupcakesarepuffedandlightgoldenandthecenterspringsbackslightlywhentouched,about25minutes.Letcoolcompletelyonawirerack,about30minutes.
5Tomakethebuttercream,inametalbowlofastandmixer,usingahandheldwhisk,whisktogethertheeggwhites,salt,andsugar.Placeover(nottouching)barelysimmeringwaterinalargesaucepanandheat,whiskingconstantly,untilthesugardissolvesandthemixtureiswarmtothetouch,3–5minutes.Removefromtheheat.
6Putthebowlonthemixerand,usingthewhiskattachment,whiskonhighspeeduntilthemixtureistripledinvolumeandthebowliscooltothetouch,about10minutes.Reducethespeedtolowandwhiskinthebutter,about4tablespoons(2oz/60g)atatime,untilincorporated.Continuetowhiskuntilsmoothandfluffy,about10minutes(themixturemaylookgrainyatfirst).Usingarubberspatula,foldinthesmashedraspberriesuntilnostreaksremain.
7Spoonthebuttercreamintoapastrybagfittedwithastartip(seerecipe).Pipethebuttercreamontothecupcakes.Shavecurlsfromthechunkofwhitechocolate(seerecipe)andsprinkleoverthecupcakes.
apricot-pistachiotart
Apricotscomeintoseasoninlatespringoralittleearlierinwarmyears.Theirseasonisfleeting,sosnapthemupwhenyouseethemandmakethiseasy-to-assembletart.Lookforall-butterpuffpastryfromabakeryorspecialty-foodshop,whichwillhavethebestflavorandtexture.
MAKES8SERVINGS
1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections10apricots,halvedandpitted2tablespoonssugar1tablespoonorangeliqueur½cup(5oz/155g)thickapricotpreserves1teaspoongroundcinnamon½teaspoongroundcardamom6tablespoons(1½oz/45g)choppedpistachios2tablespoonshoney
1Preheattheovento400°F(200°C).Havereadya10-inch(25-cm)squaretartpanwitharemovablebottom.
2Onalightlyflouredsurface,rolloutthepuffpastrysheetintoan11-inch(28-cm)squareandtransfertothepreparedpan(seerecipe).Trimoffthecorners,thengatheranydoughoverhangandpressitintothesidesofthepantoformarimthatiseveninthickness.Usingafork,prickthebottomandsidesofthedough.Placethetartshellinthefreezerfor15minutes.Removefromthefreezerandbakeuntillightlygolden,about15minutes.Letcoolonawirerackforabout30minutes.
3Meanwhile,inabowl,stirtogethertheapricots,sugar,andorangeliqueur.Letthemixturestandatroomtemperaturefor15minutes.
4Spreadtheapricotpreservesevenlyoverthebottomofthetartshell.Sprinklethecinnamon,cardamom,and4tablespoons(1oz/30g)ofthepistachiosoverthepreserves.Arrangetheapricots,cutsidesdown,ontopanddrizzlewithanyjuicesremaininginthebowl.Sprinkletheremaining2tablespoonspistachiosoverthetop.
5Bakeuntiltheapricotsaretenderandthepastryisgoldenbrown,30–40minutes.
6Removethetartfromtheovenanddrizzlethehoneyoverthetop.Letcoolonawirerackforabout1hour.(Thetartcanbebakedupto4hoursinadvanceandcooled,thententedwithaluminumfoilandstoredatroomtemperature.)7Whenreadytoserve,setthepansidesfallaway,thenslidethetartontoaservingplate.
summer
PEACHLATTICEPIELITTLEPLUMGALETTESDARKCHERRYCLAFOUTISBLUEBERRY–CREAMCHEESECUSTARDPIENECTARINESTREUSELCOFFEECAKEBLACKBERRYTURNOVERSPLUMFRANGIPANETARTBLACKFORESTCAKEWITHFRESHCHERRIESBLACKBERRYSLABPIEBLUEBERRYCRUMBLEPIEHONEY-ROASTEDSTONEFRUITWITHTHYMEPLUMBUCKLEINDIVIDUALBINGCHERRYCOBBLERSWARMPEACHCAKESOURCHERRYPIE
peachlatticepie
MAKES8SERVINGS
3lb(1.5kg)peaches,peeled(seerecipe)5tablespoons(2½oz/75g)plus2teaspoonssugar2teaspoonsfreshlemonjuice3tablespoonsquick-cookingtapiocaDoublerecipeBasicPieDough(seerecipe),dividedinto2disks,oneslightlylargerthantheother1tablespoonall-purposeflour1largeeggbeatenwith1tablespoonheavycream
Insomepartsofthecountry,peachseasoncanrunfornearlyfourmonths,makingthisrecipeindispensabletoyourpierepertoire.Besuretochooseripe,juicypeachesthatgiveslightlywhengentlysqueezed.Betteryet,askforasampleatyourlocalmarkettomakesurethefruithastheperfectbalanceoftartandsweet.
1Positionarackinthelowerthirdoftheovenandpreheatto400°F(200°C).Havereadya9-inch(23-cm)piepan.
2Halveandpitthepeaches,thencutthemintoslicesabout½inch(12mm)thick.Placeinalargebowl,add4tablespoons(2oz/60g)ofthesugar,thelemonjuice,andtapiocaandstirgentlytocoat.Setaside.
3Onalightlyflouredsurface,rolloutthelargerdoughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Sprinkletheflourand1tablespoonofthesugaroverthecrust.Pourthepeachmixtureintothecrustandspreadevenly.Rolloutthe
smallerdoughdiskintoaroundabout⅛inch(3mm)thick.Usingapastrywheel,cutthedoughintostripsabout¾inch(2cm)wide.
4Tomakethelattice,beginningabout1inch(2.5cm)fromtheedgeofthepiepan,layabout5ofthestripsabout1inch(2.5cm)apartoverthefilling.Foldbackeveryotherstriphalfwayoveritself.Placeastripataslightangleacrosstheunfoldedstrips.Returnthe2stripsthathavebeenfoldedbacktotheirflatposition.Pullbackthe3alternatestrips.Placethenextstripacrosstheunfoldedstripsabout1inch(2.5cm)fromthelaststrip.Continuefoldingbackandweavingstripsuntilthetopofthepieislatticed.Trimthedoughoverhangandthenrollitunderitselftomakearim.Gentlybrushthelatticewiththeeggmixture,thensprinklewiththe2teaspoonssugar.
5Bakeuntiltheedgesofthecrustbegintobrown,about15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecrustislightlybrownedandthefillingisbubbling,40–45minutes,coveringtheedgeswithfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.
littleplumgalettes
Thinkofthesecharmingdessertsasindividualrusticfruitpies.Pleatingtheedgeofthecrustoverthefillinggivesthegalettesaprettyappearance.Whenpleatingthedough,workquicklysoyourfingersdon’tmeltthebutterinthedough,whichwillproduceatoughcrust.
MAKES8GALETTES
DoublerecipeBasicPieDough(seerecipe),dividedinto2disks½cup(4oz/125g)sugar,plusmoreforsprinkling2tablespoonscornstarch¼teaspoongroundcinnamon⅛teaspoonsalt2lb(1kg)plums,pittedandcutintosmallchunks(about4cups)1largeeggbeatenwith1tablespoonheavycream
1Line2rimmedbakingsheetswithparchmentpaper.
2Onalightlyflouredsurface,rolloutbothdoughdisksinto12-inch(30-cm)rounds.Usinga6-inch(15-cm)cardboardcircleandasmall,sharpknife,cutout3or4roundsfromeachdoughround.Pressthescrapstogetherandrerolltocutoutmorerounds.Youshouldhaveatotalof8rounds.
3Placethedoughroundsonthepreparedbakingsheets.Donottrimtheedgesofthedough.
4Inasmallbowl,stirtogetherthesugar,cornstarch,cinnamon,andsalt.Placetheplumsinalargebowl,sprinklewiththesugarmixture,andtosstocoatevenly.
5Placeabout½cup(3oz/90g)oftheplummixtureinthecenterofeachdoughround,leavinga1-inch(2.5-cm)borderallaround.Foldtheborderupandoverthefillingofeachtart,formingloosepleatsallaroundtheedgesandleavingthecentersopen(seerecipe).Refrigeratethegalettesonthebakingsheetsuntilthedoughisfirm,15–20minutes.
6Meanwhile,placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).Lightlybrushthetopcrustwiththeeggmixture(youwillnotuseallofit).Sprinklethecrustwithsugar.Bakethegalettesuntilthecrustsaregoldenandthejuicearoundtheplumshasthickened,about40minutes.Letcoolonthebakingsheetsonawirerackforabout15minutesbeforeserving.
darkcherryclafoutis
Acountry-styleFrenchdessert,aclafoutisconsistsoffreshfruitsurroundedbyathickcrepelikebatterthatisbakeduntilgoldenbrown.There’snoneedforaseparatesauce;justlightlydustwithconfectioners’sugarforaprettyfinishingtouch.
MAKES6SERVINGS
Unsaltedbutterforgreasing1lb(500g)freshdarksweetcherries,pitted1cup(8floz/250ml)wholemilk¼cup(2floz/60ml)heavycream½cup(1½oz/45g)siftedcakeflour4largeeggs,atroomtemperature½cup(4oz/125g)granulatedsugar⅛teaspoonsalt½teaspoonalmondextractConfectioners’sugarfordusting
1Placearackintheupperthirdoftheovenandpreheatto350°F(180°C).Generouslybutterashallow1½-qt(1.5-l)bakingdish.
2Arrangethecherriesinthepreparedbakingdish.
3Inasaucepan,combinethemilkandcream.Placeovermedium-lowheatandwarmuntilsmallbubblesformaroundtheedges.Removefromtheheatandvigorouslywhiskintheflour,alittleatatime,untilnolumpsremain.
4Inabowl,whisktogethertheeggs,granulatedsugar,andsalt.Slowlywhiskin
themilkmixtureandthealmondextracttomakeabatter.Pourthebatteroverthecherries.
5Placethedishonabakingsheetandbakeuntillightlybrowned,45–55minutes.Letcoolonawirerackforabout10minutes.Dustwithconfectioners’sugarandservewarm.
blueberry–creamcheesecustardpie
Thispieisathree-layertreat:agrahamcrackercrust;abakedcheesecake-likecustard;andathick,lightlysimmeredfreshblueberrytopping.Forbestresults,choosefull-fatcreamcheeseoverreduced-fatornonfatvarieties.
MAKES8SERVINGS
FortheCrust2cups(7oz/220g)grahamcrackerpieces,crushedwithafoodprocessororrollingpin2tablespoonssugarPinchofsalt½cup(4oz/125g)unsaltedbutter,meltedandcooled
FortheFilling½lb(250g)full-fatcreamcheese,atroomtemperature½cup(4oz/125g)sugar1teaspoonvanillaextract2largeeggs½lb(250g)freshblueberries(about2cups)1½tablespoonscornstarchmixedwith2tablespoonswater
1Preheattheovento325°F(165°C).Havereadya9-inch(23-cm)piepan.
2Tomakethecrust,inabowl,stirtogetherthegrahamcrackercrumbs,sugar,andsalt.Addthemeltedbutterandstiruntilblended.Patthecrumbmixtureevenlyintothepanandupthesides.Bakeuntilslightlyfirm,about8minutes.Letcoolcompletelyonawirerack,about30minutes.
3Tomakethefilling,usinganelectricmixer,beattogetherthecreamcheese,¼cup(3oz/90g)ofthesugar,andthevanillaonmediumspeeduntilthoroughlyblendedandsmooth,3–5minutes.Addtheeggs1atatimeandbeatuntilwellblended.Pourthefillingintothecrustandspreadevenly.
4Bakeuntilthecustardisjustset,25–30minutes.Letcoolonawirerackforabout1hour.
5Meanwhile,inasaucepan,combinetheblueberries,½cup(4floz/125ml)water,andtheremaining¼cup(3oz/90g)sugar.Placeovermedium-highheatandbringtoaboil.Reducetheheattomedium-low,cover,andsimmer,stirringonce,untiltheliquidisslightlyreduced,about5minutes.Removefromtheheatandaddthecornstarchmixture.Returntomedium-highheat,bringtoaboil,andcook,stirringconstantly,untilthickened,about1minute.Removefromtheheatandletcooluntillukewarm,about30minutes.
6Spoontheberriesoverthecustard.Refrigeratethepieforatleast1hourandupto24hoursbeforeserving.
nectarinestreuselcoffeecake
Thisstreusel-toppedcoffeecakeworkswithanytypeofstonefruit—peaches,plums,andpluots—butweespeciallylikethewaythebuttery,cinnamon-scentedflavorsworkwithnectarines.Ifyouchoosepeachesandtheyareveryfuzzy,youmaywanttopeelthemfirst(seerecipe).
MAKES9SERVINGS
UnsaltedbutterforgreasingAll-purposeflourfordusting
FortheStreusel¾cup(4oz/125g)all-purposeflour⅓cup(2½oz/75g)firmlypackedlightbrownsugar¼cup(2oz/60g)granulatedsugar1teaspoongroundcinnamon6tablespoons(3oz/90g)coldunsaltedbutter,cutintopiecesFortheCake1½cups(7½oz/235g)all-purposeflour¾cup(6oz/185g)granulatedsugar2teaspoonsbakingpowder½teaspoonsalt1largeegg,atroomtemperature4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled½cup(4floz/125ml)wholemilk,atroomtemperature1½teaspoonsvanillaextract1teaspoonalmondextract1lb(500g)firm,ripenectarines,pittedandsliced
1Preheattheovento350°F(180°C).Butterandfloura9-inch(23-cm)squarebakingpanandtapouttheexcessflour.
2Tomakethestreusel,inabowl,stirtogethertheflour,brownsugar,granulatedsugar,andcinnamon.Usingapastryblenderoryourfingers,cutorrubinthebutteruntilcoarsecrumbsform.Setaside.
3Tomakethecake,inabowl,whisktogethertheflour,granulatedsugar,bakingpowder,andsalt;setaside.
4Inanotherbowl,usinganelectricmixeronmediumspeed,beattogethertheegg,meltedbutter,milk,vanilla,andalmondextractuntilcreamy,about1minute.Addtotheflourmixturetotheeggmixtureandbeatjustuntilevenlymoistened.Thereshouldbenolumpsordryspots.Donotovermix.
5Pourthebatterintothepreparedpanandspreadevenly.Arrangethenectarineslicesinrowsontopofthebatter.Gentlypresstheslicesintothebatterandsprinklewiththestreusel.
6Bakeuntilthetoppingisgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,40–45minutes.Letcoolonawirerackfor20minutes.Servewarmoratroomtemperature,cutintosquares.
blackberryturnovers
Whatcouldbebetterthanblackberrypie?Notmuch,exceptmaybetheseindividualhandheldpies.Theycallforjustfiveingredients,andusingfrozenpuffpastrymeansyoucanmakethemanytimeasweetcravingstrikes.
MAKES8TURNOVERS
½lb(250g)freshblackberries(about2cups)½cup(4oz/125g)granulatedsugar¼cup(1oz/30g)cornstarchLargepinchofsalt2sheetsfrozenall-butterpuffpastry,thawedaccordingtopackagedirections1largeeggbeatenwith1tablespoonheavycreamTurbinadosugarforsprinkling
1Linearimmedbakingsheetwithparchmentpaper.
2Inasaucepan,combinetheblackberries,granulatedsugar,cornstarch,salt,and2tablespoonswater.Placeoverlowheatandcook,stirringconstantly,untilthemixtureisthickandjamlike,about5minutes.Transfertoabowlandcoverwithplasticwrap,pressingitdirectlyontothesurfaceoftheberries.Refrigerateuntilcompletelycool,about1hour.
3Onalightlyflouredsurface,rolloutand/orcut1puffpastrysheettomakea10-inch(25-cm)square.Trim1/16inch(2mm)offtheedgesandcutthepastryinto4equalsquares.Spoonabout2tablespoonsoftheberrymixtureintothecenterofeachsquare.Lightlybrushtheedgesofeachsquarewithwaterandfoldinhalftoformatriangle.Gentlypresstheedgestogetherwiththetinesofafork
toseal.Placetheturnoversonthepreparedbakingsheetabout2inches(5cm)apart.Repeatwiththeremainingpuffpastryandberrymixture.Refrigeratefor15minutes.Meanwhile,preheattheovento375°F(190°C).
4Brushthetopsoftheturnoverslightlywiththeeggmixture,thensprinklewithturbinadosugar.Bakeuntilpuffedandgoldenbrown,25–35minutes.Letcoolonthepanonawirerackfor20minutes,thenservewarm.
plumfrangipanetart
Frangipaneisamixtureofgroundalmonds,sugar,eggs,andbutter,whichbakesintoasoft,macaronlikelayerinthissummertimetart.Thedesserttakesonlyminutestoprepare,especiallyifyoumakethedoughinadvance.
MAKES8SERVINGS
BasicTartDough(seerecipe)1cup(5½oz/170g)blanchedalmonds⅔cup(5oz/155g)plus1tablespoonsugar¼teaspoonsalt1teaspoonvanillaextract½teaspoonalmondextract1largeegg4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature8plums,pittedandquartered
1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoa9½-inch(24-cm)tartpanwitharemovablebottom,andfitthedoughintothepan(seerecipe).Trimoffanyexcessbygentlyrunningarollingpinacrossthetopofthepan.Pressthedoughintothesidesofthepansothatitextendsslightlyabovetherim.Refrigerateorfreezethetartshelluntilfirm,about30minutes.
2Meanwhile,placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).Partiallybakethetartshell(seerecipe).Setthetartshellonawireracktocoolslightly.Reducetheovenheatto350°F(180°C).
3Inafoodprocessor,combinethealmondsandthe⅔cup(5oz/155g)sugarandprocessuntilthealmondsarefinelyground.Addthesalt,vanillaandalmondextracts,andeggandprocessuntilblended.Addthebutterandprocessuntilthemixtureissmooth.Usingarubberspatula,scrapethealmondmixtureintothetartshellandspreadevenly.Arrangetheplumquarters,cutsideup,ontopin2concentriccircles.Sprinkletheremaining1tablespoonsugarovertheplums.
4Bakeuntilthefillingisgoldenandsetwhenyougivethepanagentleshake,30–35minutes.Letcoolcompletelyonawirerack,about1hour.
5Toserve,letthesidesfallawayfromthepan,thenslidethetartontoaservingplate.Serveatroomtemperature.
blackforestcakewithfreshcherries
Freshcherries,darkchocolate,andwhippedcreamcombineinthisclassicViennesecake.Thecherryflavorisenhancedbyagoodmeasureofkirsch,whichisstirredintoboththefillingandthewhippedcreamfrosting.
MAKES10–12SERVINGS
Unsaltedbutterforgreasing1cup(5oz/155g)all-purposeflour,plusflourfordusting⅔cup(2oz/60g)Dutch-processcocoapowder¼teaspoonsalt9largeeggs,separated,atroomtemperature1¾cups(14oz/435g)sugar1teaspoonvanillaextract¾teaspoonalmondextract½teaspooncreamoftartarFreshCherryFillingandSyrup(seerecipe)KirschWhippedCream(seerecipe)6-oz(185-g)blocksemisweetchocolate,shaved(seerecipe)
1Preheattheovento325°F(165°C).Buttertwo9-inch(23-cm)roundcakepansandlinewithparchmentpaper.Butterandflourthepaper.
2Sifttogethertheflour,cocoapowder,andsaltontoasheetofparchment;setaside.Usingastandmixerwiththepaddleattachment,beattogethertheeggyolksand1cup(8oz/250g)ofthesugaronmediumspeeduntillightandfluffy,about3minutes.Beatintheextracts.
3Usingacleanbowlandcleanwhiskattachment,whisktogethertheeggwhitesandcreamoftartaronmediumspeeduntilthewhitesthicken.Increasethespeedtomedium-highandbeatjustuntilsoftpeaksform,about3minutes.Slowlyaddtheremaining¾cup(6oz/185g)sugarandcontinuetobeatuntilstiff,glossypeaksform,about2moreminutes.Usingarubberspatula,gentlyfoldone-thirdoftheeggwhitesintotheeggyolkmixtureuntilalmostincorporated.Foldinhalfoftheflourmixture.Foldinanotherone-thirdofthewhites,followedbytheremainingflour.Foldintheremainingwhitesuntilthebatterissmoothandnowhitesarevisible.Dividethebatteramongthepreparedpans4Bakeuntilatesterinsertedintothecenterofthecakescomesoutclean,about35minutes.Immediatelyrunasmall,thinknifearoundtheinsideofeachpantoloosenthecakes.Letcoolinthepansonawirerackfor10minutes.Invertthecakesontowireracks,peelofftheparchment,andturnupright.Letcoolcompletely,about1hour.
5Toassemble,cuteachcakelayerinhalfhorizontally.Place1cakelayeronaplatterandgenerouslybrushwithcherrysyrup.Usingaspatula,spreadaboutone-fourthoftheKirschWhippedCreamoverthecake.Arrangeone-thirdofthereservedcherrypiecesinanevenlayeroverthecream.Repeattheprocesswith2morecakelayers,usingallofthecherries.Placetheremaininglayerontopandbrushthetopandsideswiththesyrup.Spreadwiththeremainingwhippedcreamoverthetop.Topwithchocolateshavingsandserve.
blackberryslabpie
Slabpiereallyisageniusdessert.Ithasalltheelementsofthetraditionalroundversion—aflakycrustburstingwithfreshfruit.Butunlikearegularpie,aslabpiewillfeedacrowd,iseasiertomake,andislessfussytoserve.Youcanuseanytypeofberry—raspberry,marionberry,olallieberry—butblackberriesarealwaysafavorite.
MAKES20SERVINGS
TriplerecipeBasicPieDough(seerecipe),dividedinto2disks1cup(8oz/250g)sugar¼cup(1oz/30g)quick-cookingtapioca½teaspoongroundcinnamon¼teaspoonallspice¼teaspoonsalt2teaspoonsgratedlemonzest2lb(1kg)freshblackberries(about6cups)3tablespoonsunsaltedbutter,cutintosmallpieces
1Placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).
2Onalightlyflouredsurface,rollout1doughdiskintoan18-by-14-inch(45-by-35-cm)rectangle.Transfertoajelly-rollpanandfitthedoughintothebottomandupthesidesofthepan.Rollouttheotherdoughdiskonapieceofparchmentpaperintothesame-sizerectangle.
3Inalargebowl,gentlystirtogetherthesugar,tapioca,cinnamon,allspice,salt,lemonzest,andblackberries.Pourthefillingintothecrustinthepanandspreadevenly.Dotwiththebutter.Usingtheparchmenttohelpyou,inverttherolled-
outcrustoverthefilling,lininguptheedges.Peelofftheparchment.Trimthedoughedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe)Cutafewsteamventsinthetopcrust.
4Bakeuntilthecrustisgoldenbrownandthefillingisbubbling,45–50minutes,tentingthepieedgeswithaluminumfoilifthecrustbrownstooquickly.
5Letcoolcompletelyonawirerackbeforeserving,atleast2hours.(Note:Thepiecanbepreparedthroughstep3,coveredsecurelywithaluminumfoil,andfrozenforupto2weeks.Bakethefrozenpieforanadditional10–15minutes.)
blueberrycrumblepie
Acrunchycrumbtoppingperfectlyaccentsthejuicyblueberriesinthistemptingsummerpie.Groundcinnamonandgratedlemonzestbringoutthenaturalflavoroftheberries.Thepieisbestservedthedayitisbaked,soit’sagreatadditiontoacookoutintheheatofsummer.
MAKES8SERVINGS
BasicPieDough(seerecipe)
FortheTopping¾cup(4oz/125g)all-purposeflour⅓cup(2½oz/45g)firmlypackedlightbrownsugar⅓cup(3oz/90g)granulatedsugar1teaspoongroundcinnamon⅛teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutinto¾-inch(2-cm)piecesFortheFilling1¼lb(625g)freshblueberries(about5cups)Finelygratedzestof1lemon⅓cup(2½oz/45g)firmlypackedlightbrownsugar1teaspoongroundcinnamon5tablespoons(2oz/60g)all-purposeflour1tablespoongranulatedsugar
1Preheattheovento400°F(200°C).Havereadya9-inch(23-cm)piepan.
2Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Trimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Bakethecrustpartially(seerecipe).Letthepieshellcoolcompletelyonawirerack,about30minutes.Reducetheoventemperatureto375°F(190°C).
3Tomakethetopping,inalargebowl,stirtogetherthe¾cup(4oz/125g)flour,⅓cup(2½oz/75g)ofthebrownsugar,the⅓cup(3oz/90g)granulatedsugar,1teaspoonofthecinnamon,andthesalt.Scatterthebutterpiecesontopandtosswithaforkoryourfingerstocoatwiththeflourmixture.Usingyourfingertipsorapastryblender,worktheingredientstogetheruntilthemixtureformslarge,coarsecrumbsthesizeoflargepeas.Setthetoppingaside.
4Inalargebowl,gentlystirtogethertheblueberries,lemonzest,theremaining⅓cup(2½oz/75g)brownsugar,theremaining1teaspooncinnamon,and4tablespoons(1½oz/45g)oftheflourtocoattheberriesevenly.Sprinkletheremaining1tablespoonflourandgranulatedsugaroverthebottomofthecrust.Pourthefillingintothecrustandspreadevenly.Sprinklethetoppingoverthefilling.
5Bakeuntilthetoppingisgoldenbrownandthefillingjustbeginstobubble,50–60minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.
honey-roastedstonefruitwiththyme
Oneofthebestthingsaboutstonefruitsisthattheyarenearlyinterchangeableinbakingrecipes,soyoucanchoosewhatlooksandtastesbestatthemarket,orwhateverfruityourfamilyprefers.Roastingstonefruitsintensifiestheirnaturalflavors,andthevanillabeanandfreshthymeinthisrecipelendexoticaccents.
MAKES4–6SERVINGS
2tablespoonsunsaltedbutter,cutinto12pieces,plusmeltedbutterforgreasing¼cup(2oz/60g)firmlypackedlightbrownsugar2-inch(5-cm)piecevanillabean,splitlengthwise6largeripestonefruits,suchaspeaches,plums,nectarines,orpluots,halvedandpitted4tablespoons(3oz/90g)honey3freshthymesprigsVanillaWhippedCream(seerecipe)forserving
1Preheattheovento400°F(200°C).Linealargebakingpanwithaluminumfoilandbrushthefoilwithmeltedbutter.
2Putthebrownsugarinasmallbowl.Usingthetipofasmallknife,scrapetheseedsfromthevanillabeanintothebowlandstirtomixwell.Placethestonefruits,cutsideup,inasinglelayerinthepreparedpan.Drizzle2tablespoonsofthehoneyevenlyoverthefruitandsprinklewiththebrownsugarmixture.Dotthefruitwiththebutterandstrewthethymesprigsoverthetop.
3Roastuntilthefruitistenderandbrowned,about20minutes.Dividethefruitamongservingdishes.Drizzlewithanysyrupremaininginthepanandthenwiththeremaining2tablespoonshoney.Topwithdollopsofvanillawhippedcreamandserverightaway.
plumbuckle
Abuckleisessentiallycakeonthebottomwithfreshfruitonthetop.Asitbakes,theweightofthefruitcausesthecaketosinkslightly,lendingahomeyappearance.Freshplumsareavailablethroughoutthesummerinavarietyofcolors,fromyellowandgreentodeeppink,purple,andscarlet.Choosefragrantplumswithsweet,tangyflesh.
MAKES9SERVINGS
Vegetableoilspray1½cups(7½oz/235g)all-purposeflour1teaspoonbakingpowder¼teaspoonsalt1cup(8oz/250g)unsaltedbutter,atroomtemperature1cup(8oz/250g)plus1tablespoonsugar2largeeggs,atroomtemperature1lb(500g)plums,halved,pitted,andeachhalfcutinto4slices¼teaspoongroundcinnamon
1Placearackinthelowerthirdoftheovenandpreheatto350°F(180°C).Coatan8-inch(20-cm)squarecakepanwithvegetableoilspray.Linethebottomwithparchmentpaperandcoatwithmorespray.
2Inabowl,whisktogethertheflour,bakingpowder,andsalt;setaside.
3Usinganelectricmixer,beattogetherthebutterandthe1cup(8oz/250g)sugaronmediumspeeduntilpaleandfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Addtheflourmixture,reducethemixer
speedtolow,andbeatuntilwellblended.
4Pourthebatterintothepreparedpanandspreadevenly.Poketheplumslicesintothebatter,placingthemclosetogether.Inasmallbowl,stirtogetherthecinnamonandthe1tablespoonsugar.Sprinkleoverthebatter.
5Bakeuntilthetopisgolden,theedgespullawayfromthepan,andatesterinsertedintothecenterofthebucklecomesoutclean,50–60minutes.Letcoolonawirerackforabout30minutesbeforeserving.
individualbingcherrycobblers
Acobblerconsistsofabiscuitliketoppingandafreshfruitfilling.Asthecobblerbakes,thetoppingformsagoldenbrowncrustatopthebubblingfruitbelow.Thisrecipeusesasoftbiscuitdoughthatspreadsasitbakestocoverthefruitcompletely,likeanupside-downpie.Servewithcoldheavycreampouredoverthetop,ifdesired.
MAKES6COBBLERS
FortheFilling3lb(1.5kg)freshBingcherriesorothersweetcherries,pitted1tablespoonfreshlemonjuice3tablespoonssugar
FortheTopping⅔cup(5floz/160ml)buttermilk1teaspoonvanillaextract1½cups(7½oz/235g)all-purposeflour⅓cup(3oz/90g)plus1tablespoonsugar1teaspoonbakingpowder½teaspoonbakingsoda½teaspoonsalt¾teaspoongroundcinnamon6tablespoons(3oz/90g)coldunsaltedbutter,cutinto½-inch(12-mm)pieces
1Preheattheovento375°F(190°C).Placesix1-cup(8–floz/250-ml)ramekinsorcustardcupsonarimmedbakingsheet.
2Tomakethefilling,inalargebowl,stirtogetherthecherries,lemonjuice,andthe3tablespoonssugaruntilwellmixed.Dividethefruitmixtureamongtheramekins.Bakefor10minutes.
3Tomakethetopping,inasmallbowl,stirtogetherthebuttermilkandvanilla;setaside.Inalargebowl,sifttogethertheflour,sugar,bakingpowder,bakingsoda,salt,and½teaspoonofthecinnamon.Usingapastryblenderor2knives,cutinthebutteruntilthemixtureformslarge,coarsecrumbsthesizeofsmallpeas.Pourthebuttermilkmixtureovertheflourmixtureand,usingalargewoodenspoon,stirjustuntilcombinedandasoft,sticky,evenlymoisteneddoughforms.
4Dropthedoughbyheapingspoonfulsontothehotfruit,spacingitevenlyoverthesurface.Thetoppingwillnotcoverthefruitbutwillspreadduringbaking.Inasmallbowl,stirtogethertheremaining1tablespoonsugarand¼teaspooncinnamon.Sprinkleoverthedough.
5Bakeuntilthefruitfillingisbubbling,thetoppingisbrowned,andatesterinsertedintothetoppingcomesoutclean,30–35minutes.Letcoolonawirerackfor15minutes.Servewarm.
warmpeachcake
Thisisoneofthefirstrecipeswemakewhenourfavoritepeachesarriveinthefarmers’market.Itfeaturesalemon-scentedbattertoppedwithalayeroffreshfruitandasimpletoppingmadewithbrownsugarandspices.Servesliceswithacupofhotteaorcoffee.
MAKES8SERVINGS
FortheCake½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour,plusflourfordusting2lb(1kg)peaches,peeled(seerecipe)2tablespoonsfreshlemonjuice½cup(4oz/125g)granulatedsugar2teaspoonsbakingpowder½teaspoonsalt2largeeggs,atroomtemperature3tablespoonswholemilk,atroomtemperatureGratedzestof1lemon
FortheTopping½cup(3½oz/105g)firmlypackeddarkbrownsugar½teaspoongroundcinnamon½teaspoongroundginger
VanillaWhippedCream(seerecipe)forserving
1Preheattheovento375°F(190°C).Butterandfloura9-inch(23-cm)
springformpanandtapouttheexcessflour.
2Tomakethecake,halveandpitthepeaches,thencutthemintoslicesabout¾inch(2cm)thick.Placeinalargebowl,addthelemonjuice,andstirgentlytocoat.Setaside.
3Inabowl,sifttogethertheflour,granulatedsugar,bakingpowder,andsalt.Inanotherbowl,beattogethertheeggsandmilk,thenbeatinthemeltedbutterandlemonzest.Slowlypourtheeggmixtureintotheflourmixture,stirringwithaforkjusttomoistenthedryingredients.Donotovermix.Pourthebatterintothepreparedpanandspreadevenly.Drainthepeaches,reservingtheliquid,andarrangetheslicesinaspiraldesignontopofthebatter.Drizzletheliquidoverthepeaches.
4Tomakethetopping,inabowl,usingafork,stirtogetherthebrownsugar,cinnamon,andginger.Sprinkleoverthepeaches.
5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about35minutes.Letcoolonawirerackfor15minutes.Releasethepansidesandplacethecakeonaplate.Servewarm,toppedwithwhippedcream.
sourcherrypie
Everysummerwelookforwardtosourcherryseason.Thefruitsareusuallyonlyinthemarketsforaweekortwo,sowebuytheminlargequantitiestomakethisclassicdouble-crustpie.Thefillingusesjustfouringredients,sothetrueflavorofthefruitreallyshinesthrough.
MAKES8SERVINGS
DoublerecipeBasicPieDough(seerecipe),dividedinto2disks½cup(4oz/125g)sugar¼cup(1½oz/45g)all-purposeflour2lb(1kg)freshsourcherries,pitted1tablespoonunsaltedbutter,cutintosmallpieces
1Preheattheovento425°F(220°C).Havereadya9-inch(23-cm)piepan.
2Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizeround.
3Inabowl,stirtogetherthesugarandflour.Addthecherriesandstirtocoat.Pourthefillingintothecrustandspreadevenly.Dotwiththebutter.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.
4Placethepieonabakingsheetandbakefor15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecherriesaresoft
whenpiercedthroughoneoftheslits,20–25minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforatleast2hoursbeforeserving.
fall
ROASTEDGRAPETARTLETSSPICEDPEARTARTETATINQUINCETEACAKEFROSTEDAPPLECAKEBAKEDSTUFFEDAPPLESFRESHFIGGALETTEDOUBLE-CRUSTAPPLEPIEPUMPKIN-GINGERCHEESECAKEFRESHCRANBERRYSCONESSLOW-BAKEDQUINCESPUMPKINPIEBARSCARAMELIZEDFIGFLANPEAR-WALNUTSTICKYCAKEPUFFYAPPLEOVENPANCAKECRANBERRY-CORNMEALMUFFINS
roastedgrapetartlets
Theseprettylittletartletsarebestmadeinearlyautumnduringgrapeharvest.Creamymascarponecheeseishighlightedwithvanillaandlemonzest,thensmearedoverbutterypuffpastryandtoppedoffwithsugaredroastedgrapes.Roastingthegrapesgivesthemalovelymellowflavor.Thisrecipeiseasilydoubledforagathering.
MAKES6TARTLETS
1½lb(750g)seedlessredgrapes1½teaspoonsoliveoilKoshersalt3tablespoonsplus2teaspoonssugar1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections1cup(9oz/280g)mascarponecheeseFinelygratedzestof½lemon½teaspoonvanillaextractWholemilkorheavycream,ifneeded
1Preheattheovento450°F(230°C).Haveready2rimmedbakingsheets.
2Spreadthegrapeson1bakingsheet,drizzlewiththeoliveoil,andsprinklewithalittlesalt.Roast,stirringonceortwice,untilthegrapesbegintoburst,about10minutes.Tossthehotgrapeswiththe2teaspoonssugar.Letcool.
3Reducetheoventemperatureto400°F(200°C).Linetheotherbakingsheetwithparchmentpaper.
4Onalightlyflouredsurface,rolloutthepuffpastryintoa12-by-14-inch(30-
by-35-cm)rectangle.Trimtheedgesevenlyandcutthelargerectangleinto6equalrectangles.Usingafork,prickthepastryallover.Placetherectanglesonthepreparedbakingsheetandfreezefor15minutes.
5Meanwhile,inabowl,stirtogetherthemascarpone,lemonzest,the3tablespoonssugar,thevanilla,and¼teaspoonsalt;themixtureshouldbespreadable(ifnot,stirinasmallamountofmilkorcream).Dollopabout2tablespoonsofthemascarponemixtureintothecenterofeachpastryrectangle,spreadingitalmosttotheedges.
6Bakethepastryrectanglesuntilthepastryiscrispandgolden,15–20minutes.Transferthepastrytoawirerackandcoolfor10minutes.
7Placethepastryrectanglesonplatesandtopwiththeroastedgrapes,dividingevenly.Serverightaway.
spicedpeartartetatin
ThisFrench-styleupside-downtartisclassicallymadewithapples,butwealsolikeourspicedpearvariation.Thedramaticpresentation—caramelizedpearwedgesnestledinadiskofgoldenbrownpastry—belieshoweasyitistoputtogether.Startingwithagood-quality,purchasedpuffpastrydoughkeepspreptoaminimum.
MAKES8SERVINGS
3tablespoonsunsaltedbutter¼cup(2oz/60g)granulatedsugar4firm,ripe,BoscorAnjoupears,peeled,cored,andquartered½cup(4oz/120g)firmlypackedlightbrownsugar2tablespoonsfinelychoppedcrystallizedginger1tablespoonfreshlemonjuice½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections
1Preheattheovento375°F(190°C).Using1tablespoonofthebutter,greasea12-inch(30-cm)roundbakingdishwith2-inch(5-cm)sides.Sprinklethegranulatedsugarevenlyoverthebottom.
2Placethepears,cutsideup,inatightlayerinthepreparedbakingdish.Sprinklewith¼cup(2oz/60g)ofthebrownsugar,thecrystallizedginger,andthelemonjuice.Cuttheremaining2tablespoonsbutterintobitsanddotthetopsofthepears.Inasmallbowl,stirtogethertheremaining¼cup(2oz/60g)
brownsugar,thecinnamon,nutmeg,andcloves.Sprinklethemixtureoverthepears.
3Onalightlyflouredsurface,rolloutthepuffpastryalittlelargerthanthediameterofthebakingdish.Coverthedishwiththepastry,tuckingtheedgesintothedishtoformarimthatencirclesthepears.Prickthepastryalloverwithafork.
4Bakeuntilthepastryisgoldenbrown,thepearsaretender,andathickened,goldensyruphasformedinthedish,about1hour.Letcoolonawirerackfor5minutes.
5Runaknifearoundtheinsideofthedishtoloosenthetart.Invertthetartontoaplate,dislodgingandreplacinganypearsthatmayhavestucktothedish.Cutintowedgesandservewarm.
quinceteacake
Forthissimpleyetelegantcake,quincewedgesarefirstpoachedinaspicedsyrup,thenthey’redicedandmixedintoabutter-richcakebatter.Thepoachingsyrupbecomesasweetsaucethatisdrizzledoverthetopofthecakeslicesafterbaking.
MAKES8SERVINGS
¾cup(6oz/185g)firmlypackedlightbrownsugar1cinnamonstick,lightlycrushedGratedzestof1orange1tablespoonfreshorangejuice2quinces,peeled,cored,andeachcutinto8wedges¾cup(6oz/185g)unsaltedbutter,atroomtemperature,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour,plusflourfordusting1½teaspoonsbakingpowderPinchofsalt¾cup(6oz/185g)granulatedsugar1teaspoonvanillaextract3largeeggs,atroomtemperature
1Inasaucepan,combinethebrownsugar,cinnamonstick,orangezest,orangejuice,and2½cups(20floz/625ml)water.Placeovermedium-highheatandcook,stirring,untilthesugardissolves.Addthequincesandbringtoaboil.Reducetheheattomedium-lowandsimmeruntiltenderwhenpiercedwiththetipofaparingknife,45–60minutes.Letthequincescoolinthesyrup,thentransfertoacuttingboardandcutinto½-inch(12-mm)dice.Strainthesyrupandsetaside.
2Preheattheovento325°F(165°C).Butterandfloura9-inch(23-cm)roundcakepan.Tapouttheexcessflour.
3Inabowl,whisktogethertheflour,bakingpowder,andsalt;setaside.
4Usinganelectricmixer,beattogetherthebutterandgranulatedsugaronmediumspeeduntillightandfluffy,3–5minutes.Beatinthevanilla.Addtheeggs1atatime,beatingwellaftereachaddition.Usingarubberspatula,foldintheflourmixtureanddicedquince.Pourthebatterintothepreparedpanandspreadevenly.
5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,35–40minutes.Letcoolonawirerackfor10minutes,thenremovethecakefromthepanandletcoolcompletelyontherack,about1hour.Cutthecakeintoslices,drizzlewiththereservedsyrup,andserve.
frostedapplecake
Thinkofthiscakewhenyouneedasweettreattoserveacrowd.It’sgreatforanafter-schoolsnackorplaydatesatyourhouse,aswellasforacasualget-togetherwithfriends.Useasoft,tartapple,suchasGravensteinorMcIntosh.PippinorGrannySmithapplesworkwell,too.
MAKES12SERVINGS
2cups(10oz/315g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda1teaspoongroundcinnamon½teaspoongroundnutmeg½teaspoongroundcloves½teaspoonsalt¾cup(6oz/185g)unsaltedbutter,atroomtemperature1½cups(12oz/375g)sugar3largeeggs,atroomtemperature½cup(4floz/125ml)buttermilk,atroomtemperature2cups(8oz/250g)diced,peeledapples(about2½apples)½cup(2oz/60g)walnuts,toasted(seerecipe)andchopped(optional)CreamCheeseFrosting(seerecipe)
1Preheattheovento350°F(180°C).Linea9-by-13-inch(23-by-33-cm)bakingpanwithparchmentpaper,lettingthepaperhangoverthesidesbyseveralinches.
2Tomakethecake,sifttogethertheflour,bakingpowder,bakingsoda,cinnamon,nutmeg,cloves,andsaltontoasheetofparchmentpaper;setaside.
3Usinganelectricmixer,beattogetherthebutterandsugaronmedium-highspeeduntillightandfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.
4Usingarubberspatula,gentlyfoldintheflourmixturein3additionsalternatelywiththebuttermilkin2additions,startingandendingwiththeflourmixture.Thenfoldintheapplesandwalnuts,ifusing.Usingalightliftingmotionandturningthebowlcontinuously,foldinuntilthebatterissmoothandtheflouristhoroughlyincorporated.Donotfoldtoovigorouslyorthecakewillbetough.Pourthebatterintothepreparedpanandspreadevenly.
5Bakeuntilthetopisbrownandatesterinsertedintothecenterofthecakecomesoutclean,35–40minutes.Letcoolonawirerack.
6Whenthecakeiscool,grasptheedgesoftheparchmentpaperandliftuptoremovethecakefromthepan.Placethecakeonaworksurface.Usingalongcakespatula,spreadthefrostingoverthesurfaceofthecake.Cutthecakeintosquaresandserve.
bakedstuffedapples
Here,applesarestuffedwithdriedfruit,nuts,andcinnamonsticksforacomfortingdessertonacoldfallevening.Thebestapplesforbakinghaveafull,slightlytartflavorandholdtheirshapeintheintenseheatoftheoven.Braeburn,Jonathan,andWinesapareallgoodchoices.Visityourlocalfarmers’marketstofindregionalvarieties.
MAKES4SERVINGS
4firm,sweet-tartapples¼cup(1½oz/45g)driedcurrants¼cup(1oz/30g)choppedwalnuts4cinnamonsticks4tablespoons(2oz/60g)firmlypackedlightbrownsugar¼cup(3floz/85ml)puremaplesyrupCrèmeAnglaise(seerecipe)orvanillaicecreamforserving
1Preheattheovento350°F(180°C).Selectabakingsheetthatwillholdtheappleswithabout1inch(2.5cm)ofspacebetweeneachone.
2Usinganapplecorer,coretheapplesandthenpeeltheskinfromthetopone-thirdofeachapple.Ifnecessary,cutathinsliceofftheblossom(bottom)endsothattheappleswillstandupright.Placeinthebakingdish.
3Inasmallbowl,stirtogetherthecurrantsandwalnuts.Insertacinnamonstickinthehollowcenterofeachapple,thenstuffeachonewiththecurrant-walnutmixture,dividingevenly.Pat1tablespoonbrownsugarontopofeachapple.Drizzlethemaplesyrupevenlyovertheapples.
4Coverthebakingdishtightlywithaluminumfoil.Baketheapples,basting
themoccasionallywiththeirjuices,untiltheyaretenderwhenpiercedwithaskewerorsmallknife,1–1½hours.Thetimingwilldependonthesizeoftheapples.5Lettheapplescoolforabout5minutes.ServetheappleswarmwithadrizzleoftheirjuicesandaspoonfulofCrème75-76
orascoopofvanillaicecream.
freshfiggalette
Figsshouldbeharvestedwhenfullyripened,solookforplump,softfruitsthatdonotgiveoffamilkysubstancewhenthestemisbroken.Usethemassoonaspossible,storingthemunwashedfornomorethanadayintherefrigerator.Thegaletteisbestservedthedayitisbaked.
MAKES8SERVINGS
BasicPieDough(seerecipe)16freshfigs,stemmedandquarteredlengthwise¼cup(2oz/60g)firmlypackedlightbrownsugar2tablespoonsall-purposeflour1tablespoonfreshlemonjuice½teaspoonalmondextract2tablespoonsgranulatedsugar1largeeggbeatenwith1tablespoonheavycream
1Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Linearimmedbakingsheetwithparchmentpaper.
2Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepreparedbakingsheet.
3Inalargebowl,combinethefigs,brownsugar,1tablespoonoftheflour,thelemonjuice,andalmondextractandgentlystirtogether.Sprinkletheremaining1tablespoonflourand1tablespoonofthegranulatedsugaroverthepastry,leavinga2-inch(5-cm)borderuncovered.Arrangethefigmixtureinthecenterofthedough,keepingitofftheborder.Foldtheborderupandoverthefilling,
formingloosepleatsallaroundtheedgeandleavingthecenteropen(seerecipe).Brushthepleateddoughwiththeeggmixture(youwillnotuseallofit),thensprinklethetopofthedoughwiththeremaining1tablespoongranulatedsugar.
4Bakeuntilthecrustisgoldenbrownandthefigsaresoft,30–40minutes.Letthegalettecoolonthebakingsheetonawirerackforatleast15minutes.Servewarmoratroomtemperature.
double-crustapplepie
ThisiconicholidaypieistheperfectoneforaThanksgivingtable.TryGrannySmith,RomeBeauty,orBaldwinapples,whichallboastabitoftartnessalongwiththeirsweetqualitiesandholdtheirshapewellduringbaking.Weliketoadornthetopcrustwithleaf-shapedcutouts,attachedwithaneggwash(seerecipe),toevokethefalltheme.
MAKES8SERVINGS
2½lb(1.25kg)apples,peeled,cored,andcutinto¼-inch(6-mm)slices1tablespoonfreshlemonjuice2tablespoonsunsaltedbutter,meltedandcooled¼cup(2oz/60g)firmlypackedlightbrownsugar1¾teaspoonsgroundcinnamon⅛teaspoongroundnutmegDoublerecipeBasicPieDough(seerecipe),dividedinto2disks1largeeggbeatenwith2tablespoonsheavycream1tablespoongranulatedsugar
1Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Havereadya9-inch(23-cm)piedishorpan.
2Inalargebowl,stirtogethertheapples,lemonjuice,meltedbutter,brownsugar,1½teaspoonsofthecinnamon,andthenutmeg.
3Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepanandfitthedoughintothe
pan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.
4Stirthefillingagain,pouritintothecrust,andspreadevenly.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Brushthetopofthepie,butnotthecrimpededges,withtheeggmixture(youwillnotuseallofit).Inasmallbowl,stirtogetherthegranulatedsugarandtheremaining¼teaspooncinnamon.Sprinkleoverthepie.Cutafewsteamventsinthetopcrust.
5Bakefor15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecrustislightlybrowned,thefillingisbubbling,andtheapplesaretenderwhenpiercedthroughoneoftheslits,40–45minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforabout20minutesandservewarm,orletcoolcompletely,about2hours,andserveatroomtemperature.
pumpkin-gingercheesecake
Afragrantmixofgroundspicesandagingersnapcrustlendboldflavorstothischeesecake,whichisadeliciouschangeofpaceatyournextThanksgivingfeast.Planahead:thecakeneedstochillovernightbeforeserving.
MAKES12SERVINGS
FortheCrust2½cups(6oz/185g)finelygroundgingersnapcookies¾cup(5oz/155g)finelygroundwalnuts¼cup(2oz/60g)granulatedsugar5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled
FortheFilling1lb(500g)full-fatcreamcheese,atroomtemperature¾cup(6oz/185g)firmlypackedlightbrownsugar2largeeggs3⅓cups(26½oz/830g)RoastedPumpkinPurée(seerecipe)½cup(4floz/125ml)heavycream1teaspoongroundcinnamon½teaspoongroundginger½teaspoongroundnutmeg
1Preheattheovento325°F(165°C).Wraptheoutsideofa9-inch(23-cm)springformpanwithaluminumfoil.
2Tomakethecrust,inalargebowl,stirtogetherthecookies,walnuts,granulatedsugar,andbutter.Pourthemixtureintothespringformpan.Usingyourfingertips,pressthemixtureintothebottomofthepanandabout1½inches(4cm)upthesides.Theedgeswillbeslightlyirregular.Bakeuntillightlybrowned,about15minutes.Letcoolslightlyonawirerack,thenrefrigerateuntilcompletelycool,about15minutes.
3Bringakettleofwatertoaboil.Tomakethefilling,usinganelectricmixer,beattogetherthecreamcheeseandbrownsugaronmediumspeeduntilwellblended,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Continuetobeatuntilthemixtureissmooth,about3minutes.Setaside¼cup(2floz/60ml)ofthecreamcheesemixture.
4Inalargebowl,stirtogetherthepumpkinpurée,cream,cinnamon,ginger,andnutmeguntilwellblended,about2minutes.Addthelargerportionofthecreamcheesemixturetothepumpkinmixtureandbeatwithamixeruntilwellblended,about2minutes.
5Pourthefillingintothecrust,thenpourthereservedcreamcheesemixtureintothecenter.Withthetipofabutterknife,swirlthemixturegentlyinacircularmotiontomakeapatternonthesurface.Fillabakingpanwithhotwaterfromthekettletoadepthof1inch(2.5cm)andcarefullyplacethespringformpaninit.
6Bakeuntilonlythecenterbarelyjiggleswhenthespringformpanisshaken,about50minutes.Removethecheesecakefromthebakingpanandletcoolonawireracktoroomtemperature,about1hour.Coverandrefrigerateforatleast8hoursorupto1day.
7Toserve,runaknifearoundtheinsideofthepanandthenreleasethesides,leavingthebottomofthepaninplace.Servechilled,cutintowedges.
freshcranberryscones
Thesecranberry-richsconesaresoeasytomake,youcanputthemtogetherinthemorningforaspecialholidaybreakfast.Alittlebitoforangejuiceinthebatterlendsacomplementarysweet-tartflavortothescones.
MAKES10–12SCONES
1½cups(7½oz/235g)all-purposeflour1½tablespoonssugar,plusmoreforsprinkling(optional)½teaspoonbakingpowder¼teaspoonsalt7tablespoons(3½oz/105g)coldunsaltedbutter,cutintosmallpieces¼lb(125g)freshcranberries1largeegg,lightlybeaten2tablespoonsfreshorangejuice1eggbeatenwith1tablespoonheavycream(optional)
1Preheattheovento400°F(200°C).Havereadyalargebakingsheet.
2Inalargebowl,whisktogethertheflour,the1½tablespoonssugar,thebakingpowder,andsalt.Usingapastryblenderor2knives,cutinthebutteruntilthemixtureresemblesrolledoats.Stirinthecranberries.Usingafork,mixintheeggandorangejuiceuntilasoftdoughforms.
3Onaflouredsurface,rolloutthedoughintoaround½inch(12mm)thick.Usinga2-inch(5-cm)roundcookiecutter,cutoutasmanyroundsaspossiblefromthedough.Gatherthedoughscraps,rolloutagain,andcutoutmorerounds.Placeontheungreasedbakingsheet.Ifyoulike,lightlybrushthetopsof
thesconeswiththeeggmixtureandsprinklewithsugar.
4Bakeuntillightlygolden,about15minutes.Transferthesconestoawirerackandletcoolfor2–3minutes.Servewarm.
slow-bakedquinces
Quincesaretreefruitsrelatedtoapplesandpearsthatcomeintoseasoninthefall.Theyellowfruitshaveasweetperfumelikeflavorandtheirfleshturnsalovelypinkhuewhencooked.Here,theyarebakedinalowovenwithsweetenedredwine,whichdeepensthefruits’rosycolor.
MAKES4SERVINGS
4quinces,peeledandhalved¼cup(2floz/60ml)dryredwine,plusmoreasneeded1tablespoonsugarCrèmefraîcheforserving
1Preheattheovento325°F(165°C).Havereadyabakingdishjustlargeenoughtoholdthequincehalvessnugly.
2Arrangethequincescutsidedowninthebakingdish.Addthe¼cup(2floz/60ml)winetothepanandsprinklethefruitswiththesugar.
3Coverthebakingdishtightlywithaluminumfoilandbakeuntilthequincesaretenderwhenpiercedwiththetipofaparingknife,about4hours,addingmorewineasneedediftheliquidevaporates.Letthequincescoolforabout5minutes.Cutoutthecores.
4Servethequinceswarminshallowbowlswithsomeofthepanjuicesdrizzledoverthetopanddollopsofcrèmefraîche.
pumpkinpiebars
Thesesucculentspicedbarshavealltheflavoryouwantfromapumpkinpie,butaremucheasiertotransporttoaholidaygatheringandtheyfeedacrowdeasily.Besurethepumpkinpuréeisverysmoothbeforeyouuseit.Ifyou’reshortontime,youcansubstitutecannedpumpkinpurée.
MAKES12SERVINGS
FortheCrust1¼cups(6½oz/200g)all-purposeflour1teaspoongranulatedsugar¼teaspoonsalt7tablespoons(3½oz/105g)coldunsaltedbutter,cubed,plusbutterforgreasing6tablespoons(3floz/90ml)icewater,plusmoreasneeded
FortheFilling1½cups(15oz/470g)RoastedPumpkinPurée(seerecipe)⅔cup(5oz/155g)firmlypackedlightbrownsugar½cupeach(4floz/125ml)wholemilkandheavycream2largeeggs,lightlybeaten1teaspoonvanillaextract½teaspoonsalt2tablespoonsall-purposeflour1teaspoongroundcinnamon½teaspoongroundginger⅛teaspoongroundnutmeg
VanillaWhippedCream(seerecipe)forserving
1Tomakethecrust,inafoodprocessor,combinetheflour,granulatedsugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.
2Addtheicewaterandpulsethemachine10–12times.Stopthemachineandsqueezeapieceofdough.Ifitcrumbles,addmoreicewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenthedoughisready,itshouldcometogetherinaroughmassinthefoodprocessorbowlbutnotformaball.Donotovermixorthecrustwillbetough.
3Transferthedoughtoaworksurfaceandshapeintoaflatrectangle.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto24hours,orfreezeforupto1month.
4Buttera9-by-13-inch(23-by-33-cm)bakingdish.Onalightlyflouredsurface,rolloutthedoughintoarectanglethatisslightlylargerthan10by14inches(25by35cm)andtrimtheedgesevenly.Transfertothepreparedbakingdishandfititintothebottomand1inch(2.5cm)upthesides,beingcarefulnottostretchortearthedough.Refrigeratethedoughforatleast20minutes.
5Placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).
6Tomakethefilling,inalargebowl,whisktogetherthepumpkinpurée,brownsugar,milk,cream,eggs,vanilla,andsalt.Sifttheflour,cinnamon,ginger,andnutmegoverthemixtureandwhisktocombine.Pourthefillingintothecrustandspreadevenly.
7Bakeuntilthefillingisjustsetandthecrustisgoldenbrown,35–40minutes.Letcoolonawirerackforatleast1hourbeforeserving.Cutintobarsandservewithwhippedcream.
caramelizedfigflan
ThistakeonaclassicSpanishflanincorporatescaramelizedfreshfigsthatarebakedinaricheggcustard.Whentheflanisinvertedontoaplatter,thefigsadornthetopforabeautifulpresentation.
MAKES8SERVINGS
3cups(24floz/750ml)heavycream¾cup(6oz/185g)granulatedsugar1vanillabean,splitlengthwise2tablespoonsunsaltedbutter¼cup(2oz/60g)firmlypackedlightbrownsugar12Missionfigs,stemmedandhalvedlengthwise4largeeggsplus4largeeggyolks½teaspoonsalt
1Inasaucepan,combinethecream,granulatedsugar,andvanillabean.Placeovermediumheatandbringtoagentlesimmer,stirringtodissolvethesugar.Removefromtheheatandletstandfor30minutes.
2Inafryingpan,meltthebutterovermedium-highheat.Addthebrownsugarandstiruntildissolved,about1minute.Addthefigs,cutsidedown,andcookuntilsoft,about12minutes.Arrangethefigs,cutsidedown,inasinglelayerinaround,nonstick9-inch(23-cm)cakepan.Coveringthebottomevenlywiththesyrupfromthepan.Placeinthefreezerfor15minutes.
3Preheattheovento375°F(190°C).Bringakettleofwatertoaboil.
4Removethevanillabeanpodfromthecreammixtureandscrapetheseedsinto
thecream.Discardthepod.Placethepanovermediumheatandbringtoasimmer.Removefromtheheatandcovertokeepwarm.
5Whisktogethertheeggs,eggyolks,andsaltuntilsmooth.Slowlypourinthewarmcreammixturewhilecontinuingtobeatuntilwellcombined.Pourtheeggmixturethroughafine-meshsieveintoabowlwithaspout.Then,pourthestrainedmixtureintothecakepan,takingcarenottodislodgethefigs.Placethepaninaroastingpan.Pourinhotwaterfromthekettletoreachhalfwayupthesidesofthecakepan.Placeasheetofaluminumfoillooselyoverthecakepan.
6Bakeuntilaknifeinsertedintothecenteroftheflancomesoutclean,about40minutes.Removethecakepanfromtheroastingpanandcoolonawirerackfor2hours.Coverandrefrigerateforatleast2hoursorupto1day.
7Toserve,runathin-bladedknifebladearoundtheinsideofthepantoloosentheflan.Brieflyimmersethebottomofthepaninhotwatertoloosenthecaramel.Invertalargeservingplateoverthetop,theninvertthepanandplateinasinglequickmotion.Lightlytapthebottomofthepantoloosentheflan,thenliftoffthepan.Ifanyfigssticktothepan,useaknifetiptoloosenthem.
pear-walnutstickycake
Forthisdecadentdessert,astickycaramel-nutmixtureispouredoverthetopofapear-fleckedbuttercake.Thebrownsugarinthecakebatteramplifiesthecaramelflavor,whilepearnectaraugmentsthetasteofthefruit.
MAKES8–10SERVINGS
FortheCakeUnsaltedbutterforgreasing1cup(5oz/155g)all-purposeflour,plusflourfordusting½teaspoonbakingsoda½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoonsalt¾cup(5½oz/170g)firmlypackedlightbrownsugar5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled2largeeggs,atroomtemperature¼cup(2floz/60ml)pearnectar1ripepear,peeled,cored,andcutinto½-inch(12-mm)cubes
FortheTopping1cup(4oz/125g)walnuts,toasted(seerecipe),cooled,andcoarselychopped¼cup(2oz/60g)firmlypackedlightbrownsugar4tablespoons(2oz/60g)unsaltedbutter1tablespoonwholemilk
1Tomakethecake,preheattheovento350°F(180°C).Butterandfloura9-inch(23-cm)springformpanandtapouttheexcessflour.
2Overasheetofparchmentpaper,sifttogethertheflour,bakingsoda,cinnamon,nutmeg,andsalt;setaside.
3Usinganelectricmixer,beattogetherthebrownsugar,meltedbutter,eggs,andpearnectaronmediumspeeduntilblended,3–5minutes.Stirintheflourmixturejustuntilcombinedandthenthepear.Pourthebatterintothepreparedpanandspreadevenly.
4Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about25minutes.Transferthepantoawirerack.
5Tomakethetopping,inasaucepan,combinethewalnuts,brownsugar,butter,andmilk.Placeovermedium-highheatandbringtoaboil,stirringfrequently,andthencontinuetoboil,stirringfrequently,untilthemixtureisreducedtoathick,saucelikeconsistency,about3minutes.Pourthehotmixtureoverthehotcakeinthepan.Letstandfor3minutes.
6Releasethepansidesandplacethecakeonaplate.Cutintowedgesandservewarm.
puffyappleovenpancake
Aclassicovenpancakeisagreatadditiontoyourbrunchrepertoire.Applewedgesarefirstsautéedandthenaneasybatterispouredoverthetop.Afterthepancakepuffsuphighintheoven,itwilldeflatetoformanappealing,custardytexturewhenyouremoveit.
MAKES4–6SERVINGS
⅔cup(3½oz/105g)all-purposeflour2tablespoonsgranulatedsugar½teaspoongroundcinnamon¼teaspoonsalt4largeeggs,atroomtemperature1cup(8floz/250ml)wholemilk,atroomtemperature1teaspoonvanillaextract2tablespoonsunsaltedbutter,meltedandcooled,plus4tablespoons(2oz/60g)butter2Fujiorotherbakingapples,peeled,cored,andeachcutinto16wedgesConfectioners’sugarfordustingPuremaplesyrupforserving(optional)
1Preheattheovento425°F(220°C).Havereadyanovenproof10-inch(25-cm)sautépan.
2Inasmallbowl,stirtogethertheflour,granulatedsugar,cinnamon,andsalt.Inablender,combinetheeggs,milk,vanilla,and2tablespoonsmeltedbutterandblendjustuntilsmooth.Addtheflourmixtureandblendjustenoughtomakeasmoothbatter.
3Inthesautépan,melt3tablespoonsofthebutterovermedium-highheat.Whenthebutterbeginstobrown,addtheapplesandcook,turningasneeded,untilgoldenonallsides,about5minutes.Addtheremaining1tablespoonbutterandheatuntilitismeltedandbubbling.Pourthebatterovertheapplesandimmediatelytransferthepantotheoven.
4Bakeuntilpuffedandgolden,15–20minutes.Dustthepancakewithconfectioners’sugarandserverightaway,directlyfromthepan.Passthemaplesyrupatthetable,ifusing.
cranberry-cornmealmuffins
Thesightofcranberriesatthemarketheraldstheholidayseason,beginningwithThanksgivinginthefall.Inthesemuffins,whichincorporatecornmealintothebatterfortexture,cranberriesprovidetart-sweetbitsofcolorthroughout.Feelfreetoswapinraspberries,strawberries,orblackberriesforthecranberriesothertimesoftheyear.
MAKES12MUFFINS
1cup(5oz/155g)all-purposeflour½cup(2½oz/75g)cornmeal⅔cup(5oz/155g)sugar1tablespoonbakingpowder½teaspoonsalt2largeeggs,atroomtemperature1cup(8floz/250ml)wholemilk,atroomtemperature2tablespoonscanolaoil4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled1tablespoongratedorangezest1tablespoonfreshorangejuice¼lb(125g)freshcranberries,chopped
1Preheattheovento400°F(200°C).Line12standardmuffincupswithpaperliners.
2Inalargebowl,whisktogethertheflour,cornmeal,sugar,bakingpowder,andsalt.Inabowl,whisktogethertheeggs,milk,oil,meltedbutter,orangezest,and
orangejuice,thengentlystirinthecranberries.Addthecranberrymixturetotheflourmixtureandstirjustuntilalumpybatterforms.Donotovermix.Spoonthebatterintothepreparedmuffincups,fillingjusttotherims.
3Bakeuntilatesterinsertedintothecenterofamuffincomesoutclean,18–20minutes.Letcoolinthepanonawirerackforabout5minutes.Turnthemuffinsoutofthepanandservewarm.
winter
ORANGEBUTTERCAKESPUMPKINDOUGHNUTSWITHTWOTOPPINGSCRANBERRY-PECANPIEPERSIMMONBREADPUDDINGPUMPKIN–CHOCOLATECHIPMINICUPCAKESPINEAPPLEUPSIDE-DOWNSKILLETCAKEPUMPKINMOONPIESWITHORANGECREAMCRANBERRY-BUTTERMILKBUNDTCAKESHAKERLEMONPIECHOCOLATE-BANANABREADPUDDINGPERSIMMONQUICKBREADOLD-FASHIONEDAPPLEDUMPLINGSPEAR-BOURBONSKILLETCRISP
orangebuttercakes
Thesecharmingindividualcakesarebakedinramekins,thenunmoldedtorevealorangeslicesonthetopofeachdessert.Thecakesaregoodontheirown,especiallyservedwarmfromtheoven,buttheycanalsobetoppedwithaspoonfulofcrèmeanglaiseforacreamycontrast.
MAKES6CAKES
6tablespoons(3oz/90g)unsaltedbutter,meltedandcooled,plus½cup(4oz/125g)butter,atroomtemperature,plusbutterforgreasing2oranges¾cup(6oz/185g)firmlypackedlightbrownsugar1cup(5oz/155g)all-purposeflour1teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt½cup(4oz/125g)granulatedsugar2largeeggs,atroomtemperature¼cup(2floz/60ml)heavycream,atroomtemperature1teaspoonvanillaextractCrèmeAnglaise(seerecipe)forserving(optional)
1Preheattheovento350°F(180°C).Lightlybuttersix1-cup(8–floz/250-ml)ramekinsorcustardcups.
2Finelygratethezestof1orange;reservethefruitforanotheruse.Cutthesecondorangeintoverythinslices.
3Sprinkle2tablespoonsofthebrownsugarinthebottomofeachprepared
ramekin.Pour1tablespoonofthemeltedbutterintoeachone,evenlycoveringthesugar.Place1orangesliceineachramekin.Placetheramekinsonarimmedbakingsheet.
4Sifttogethertheflour,bakingpowder,bakingsoda,andsaltoverasheetofparchmentpaper;setaside.
5Usinganelectricmixer,beattogetherthe½cup(4oz/125g)butter,thegranulatedsugar,andorangezestonmedium-highspeeduntilcreamy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Usingarubberspatula,foldintheflourmixture.Stirinthecreamandvanillauntilthoroughlyincorporated.Spoonthebatterovertheorangesintheramekins.
6Bakeuntilthetopsaregoldenandatesterinsertedintothecenterofacakecomesoutclean,about35minutes.Lettheramekinscoolonawirerackfor10minutes.
7Runaknifearoundtheinsideoftheramekinstoloosenthecakes.Workingwith1cakeatatime,invertasmalldessertplateovertheramekin,theninverttheramekinandplateinasinglequickmotion.Lightlytapthebottomoftheramekinwiththeknifehandletoloosenthecake,thenliftofftheramekin.Iftheorangeslicessticktotheramekins,useaknifetiptoloosenthemandreplacethemonthecakes.ServethecakeswarmoratroomtemperaturewithCrèmeAnglaisepouredoverthetop,ifdesired.
pumpkindoughnutswithtwotoppings
Bakeddoughnutsareeasytomake.Thesepumpkinonesaregoodbothdrizzledwithamapleglazeandrolledincinnamon-sugar,sowe’vegivenyoubothoptions.Ifyoupreferjustonetopping,doubleittomakeenoughforall.
MAKES12DOUGHNUTS
FortheDoughnutsVegetableoilspray2cups(10oz/315g)all-purposeflour¾teaspoongroundcinnamon½teaspooneachgroundnutmegandgroundcloves2teaspoonsbakingpowder½teaspoonsalt¼teaspoonbakingsoda4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature⅓cup(3oz/90g)granulatedsugar¼cup(2oz/60g)firmlypackedlightbrownsugar1cup(7½oz/235g)RoastedPumpkinPurée(seerecipe)2largeeggs,lightlybeaten,atroomtemperature½cup(4floz/125ml)buttermilk,atroomtemperature
FortheToppingsMapleGlaze(seerecipe)¼cup(2oz/60g)granulatedsugar1teaspoongroundcinnamon
4tablespoons(2oz/60g)unsaltedbutter,melted
1Preheattheovento425°F(220°C).Spraytwo6-welldoughnutbakingpanswithvegetableoilspray.
2Inabowl,whisktogethertheflour,cinnamon,nutmeg,cloves,bakingpowder,salt,andbakingsoda;setaside.
3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilsmooth,3–5minutes.Addthepumpkinpuréeandeggs,beatingwelluntilblended.Stirinthebuttermilk.Addtheflourmixtureandbeatuntilwellblended.
4Spoonthebatterintoapastrybagfittedwitha1-inch(2.5-cm)plainpastrytip,orintoasealableplasticbagwithonecornercutopen.Pipethebatterintothepreparedpans.
5Bakeuntilthedoughnutsaregoldenbrownandthecentersspringbackwhentouched,8–10minutes.Letcoolinthepanonawirerackforatleast5minutes.Turnthedoughnutsoutofthepanandletcoolcompletelyontherack,about15minutes.
6Tomakethetoppings,followtheinstructionsonseerecipetomakethemapleglaze.Setaside.Inashallowbowl,stirtogetherthegranulatedsugarandcinnamon.Putthemeltedbutterinanotherbowl.Usingaspoon,swirltheglazeonto6ofthedoughnuts.Diptheremaining6doughnutsinthebutterandthenrollinthesugarmixturetocoatevenly.Serverightaway.
cranberry-pecanpie
Ifyouarelikeus,youhaveahardtimedecidingwhichpietochooseattheholidaybuffet.Thisrecipeoffersthebestofbothworlds—acreativecombinationofclassicfruitandnutpies—soyoudon’thavetochoose.Ifyoulike,cutthepieintothinsliversandsetoutonaplatterforaholidaybuffet.
MAKES8SERVINGS
BasicPieDough(seerecipe)3largeeggs¾cup(6oz/185g)firmlypackedlightbrownsugar½cup(2½oz/75g)lightcornsyrup4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled2tablespoonslightmolasses1teaspoonvanillaextract1½cups(6oz/185g)pecans,toasted(seerecipe),cooled,andcoarselychopped6oz(185g)freshcranberries
1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoa9-inch(23-cm)piepanandfitthedoughintothepan(seerecipe).Trimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).(Alternatively,rerollthescrapsandcutoutdecorativeshapes.Moistentheundersideslightlywithwaterandplacethecutoutsalongthepierim.)Freezeuntilfirm,about20minutes.
2Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).
3Inalargebowl,whisktogethertheeggs,brownsugar,cornsyrup,meltedbutter,molasses,andvanillauntilsmooth.Stirinthepecansandcranberries.Pourthefillingintothecrustandspreadevenly.
4Bakeuntilthecenterofthefillingisset,about45minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.
persimmonbreadpudding
Thetextureofthisdessertdependsonthetypeofbreadyouuse.Coarse-crumbedbreadwilleasilyabsorbtheeggmixtureforafluffypudding.Fine-crumbedbreadwillyieldadenser,thoughequallydelicious,result.
MAKES6SERVINGS
2tablespoonsunsaltedbutter,atroomtemperature,plusbutterforgreasing4–6cups(32–48floz/1–1.5l)wholemilk1teaspoonvanillaextract3largeeggs,lightlybeaten½teaspoongroundnutmeg½teaspoongroundcloves1½cups(12oz/375g)sugar½teaspoonsalt10–12slicesstalebread,eachabout1inch(2.5cm)thick,crustsremoved1cup(8oz/250g)peeledandpuréedHachiyapersimmons(from2–3persimmons)Vanillaicecream,forserving
1Preheattheovento350°F(180°C).Lightlybuttera9-by-5-inch(23-by-13-cm)loafpanorotherbakingdish.
2Ifyouareusingfine-texturedormoistbread,pour4cups(32floz/1l)ofthemilkintoalargebowl;use5–6cups(40–48floz/1.25–1.5l)forcoarse,drybread.Addthevanilla,eggs,nutmeg,cloves,¾cup(6oz/185g)ofthesugar,andthesaltandwhiskwell.Addthebreadandletstandjustuntilitisthoroughlysoftened,about2minutes;itshouldnotbesoggy.Transferthebreadtoanotherbowl,reservingtheeggmixture.
3Arrangealayerofsoakedbreadinthepreparedpan.Topwithone-thirdofthepersimmonpurée.Pouraboutone-fourthoftheeggmixtureoverthetop.Repeattwice,pushingdownthelayersofbreadasyougo.Finishwithabreadlayerandpourovertheremainingeggmixture.
4Inabowl,combinethebutterandtheremaining¾cup(6oz/185g)sugar.Usingyourfingertipsorawoodenspoon,crumblethemtogetherandsprinkleoverthetopofthepudding.
5Bakeuntilatesterinsertedintothecenterofthepuddingcomesoutclean,45–60minutes.Letcoolonawirerackforabout10minutes.Scoopintobowlsandservewarmtoppedwithscoopsofvanillaicecream.
pumpkin–chocolatechipminicupcakes
Theseirresistiblepumpkincupcakesfeatureminichocolatechipsinboththecakeandthefrosting.Freshpumpkinpuréecontributesthebestflavorhere,butyoucouldalsousedcannedpumpkinpurée,ifyoulike.
MAKES36MINICUPCAKES
1½cups(7½oz/235g)all-purposeflour2teaspoonsbakingpowder½teaspoonsalt½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves½cup(4oz/125g)unsaltedbutter,atroomtemperature¾cup(6oz/185g)granulatedsugar¼cup(2oz/60g)firmlypackedlightbrownsugar2largeeggs,atroomtemperature¾cup(5¼oz/160g)RoastedPumpkinPurée(seerecipe)¼cup(2floz/60ml)wholemilk,atroomtemperature¾cup(4½oz/140g)plus⅓cup(2oz/60g)minisemisweetchocolatechipsPumpkinFrosting(seerecipe)
1Preheattheovento350°F(180°C).Line36miniaturemuffincupswithpaperliners.
2Inabowl,whisktogethertheflour,bakingpowder,salt,cinnamon,nutmeg,andcloves;setaside.
3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilsmooth,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Addthepumpkinpuréeandbeatuntilwellblended.Usingarubberspatula,stirinhalfoftheflourmixtureandthenthemilkjustuntilblended.Addtheremainingflourmixtureandstirjustuntilincorporated,addingthe¾cup(4½oz/140g)chocolatechipsduringthelast15secondsofstirring.Spoonthebatterintothepreparedmuffincups,fillingeachaboutthree-fourthsfull.
4Bakeuntilthecenterofthecupcakesspringsbackwhentouched,8–10minutes.Letcoolcompletelyinthepanonawirerack,about30minutes.(Thecupcakescanbebakedupto1dayaheadoftime.)5Spoonthefrostingintoapastrybagfittedwitha¾-inch(2-cm)startipandpipeontopofthecupcakes.Sprinkleeachcupcakewiththeremaining⅓cup(2oz/60g)chocolatechips,dividingevenly.Serverightaway,orrefrigeratethefrostedcupcakesforupto2hours.
pineappleupside-downskilletcake
Inthisupdateonthetraditionalpineappleupside-downcake,thebatterisbakedinacast-ironfryingpan,whichhelpsthecakeachieveabeautifulcaramelizedcolorontheedges.Alittlebuttermilkinthebattergivesitanicetang.
MAKES10SERVINGS
¾cup(6oz/185g)unsaltedbutter,atroomtemperature1¼cups(9½oz/295g)firmlypackeddarkbrownsugar1smallripepineapple,peeled,halvedlengthwise,cored,andcutintoslicesabout½inch(12mm)thick1⅔cups(8oz/250g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda¼teaspoonsalt3largeeggs,atroomtemperature1teaspoonvanillaextract⅔cup(5floz/160ml)buttermilk,atroomtemperature
1Preheattheovento350°F(180°C).Havereadya10-inch(25-cm)cast-ironfryingpan.
2Inthecast-ironpan,combine4tablespoons(2oz/60g)ofthebutterand¾cup(6oz/185g)ofthebrownsugar.Placeovermediumheatandcook,stirring,untilthebuttermeltsandthemixtureissmooth.Removefromtheheatandspreadthemixtureevenlyoverthebottomofthepan.Arrangeenoughpineappleslicesontopofthemixturetocoverinasinglelayer.
3Sifttogethertheflour,bakingpowder,bakingsoda,andsaltontoasheetof
parchmentpaper;setaside.
4Usinganelectricmixer,beattheremaining½cup(4oz/125g)butteronmediumspeeduntillight,about1minute.Addtheremaining½cup(3½oz/105g)brownsugarandbeatuntilfluffy,about2minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Beatinthevanillauntilwellblended.Reducethespeedtolowandaddtheflourmixturein3additionsalternatelywiththebuttermilkin2additions,startingandendingwiththeflourmixture.Beatjustuntilcombined.Spoonthebatteroverthepineapple,spreadingtocovercompletely.
5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about40minutes.Letcoolonawirerackfor5minutes.
6Invertaplatteroverthefryingpan.Wearingovenmitts,invertthepanandplattertogetherinasinglequickmotion.Liftoffthepan.Ifanypineappleslicessticktothepan,useaknifetiptoloosenthemandreplacethemonthecake.Servewarmoratroomtemperature.
pumpkinmoonpieswithorangecream
Moonpies,alsoknownaswhoopiepies,arelikeaninvertedcupcake,withcakeontheoutsideandcreamyfrostinginthemiddle.Theyareagreatchoiceforpotlucks,astheytransportmoreeasilythanotherfrosteddesserts.Ifyoulikerobustautumnflavors,youcandoublethespicesinthecakeforaspiciertreat.
MAKESABOUT15PIES
FortheCakes1½cups(7½oz/235g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda¾teaspoonsalt½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves½cup(4oz/125g)unsaltedbutter,meltedandcooled1cup(7oz/220g)firmlypackedlightbrownsugar2largeeggs,lightlybeaten,atroomtemperature1cup(7½oz/235g)RoastedPumpkinPurée(seerecipe)
FortheFilling4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature¼lb(125g)full-fatcreamcheese,atroomtemperature1cup(4oz/125g)confectioners’sugar2teaspoonsgratedorangezest
1Preheattheovento350°F(180°C).Line2rimmedbakingsheetswithparchmentpaper.
2Tomakethecakes,sifttogethertheflour,bakingpowder,bakingsoda,salt,cinnamon,nutmeg,andclovesontoasheetofparchmentpaper;setaside.
3Inalargebowl,whisktogetherthemeltedbutterandbrownsugaruntilsmooth.Whiskintheeggsandpumpkinpurée.Usingarubberspatula,foldintheflourmixture.Dropthebatterontothepreparedbakingsheetsusingaheaping1tablespoonforeachone,spacingthemabout1inch(2.5cm)apart.
4Bakeuntilthecakesspringbackslightlywhentouchedinthecenters,8–10minutes.Transferthecakestoawirerackandletcoolcompletely,about20minutes.(Thecakescanbemadeupto1dayaheadandstoredinanairtightcontainer.)5Tomakethefilling,usinganelectricmixer,beattogetherthebutterandcreamcheeseonmediumspeeduntilsmooth,3–5minutes.Reducethespeedtolow,addtheconfectioners’sugarandorangezest,andbeatuntilblended.Raisethespeedtomedium-highandbeatuntillightandfluffy,about2minutes.
6Toassemble,carefullyturnhalfofthecakesoversotheyareflatsideup.Spoonabout1tablespoonofthefillingontoeachone.Placeanothercake,flatsidedown,ontopandgentlypresstogethertospreadthefillingtotheedges.Storeinanairtightcontainerforupto4hoursbeforeserving.
cranberry-buttermilkbundtcake
Here,bothfreshanddriedcranberrieslendpronouncedflavortoaneasy-to-makeBundtcake.Theflecksofredfruitthroughoutthecake’sgoldencrumbmakeitastrikingadditiontoaholidaybuffet.Anoptional,lemon-scentedicingdrizzledoverthetopaddsabeautifulfinishingtouch.
MAKES12SERVINGS
FortheCake½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing3cups(12oz/375g)cakeflour1½teaspoonsbakingsoda½teaspoonsalt1½cups(12oz/375g)granulatedsugar2largeeggs,atroomtemperature1teaspoongratedlemonzest1¼cups(10floz/310ml)buttermilk,atroomtemperature6oz(185g)freshcranberries¼lb(125g)driedcranberries
FortheIcing(optional)4tablespoons(2oz/60g)unsaltedbutter1tablespoonfreshlemonjuice½cup(2oz/60g)confectioners’sugar½teaspoonfinelygratedlemonzest
1Preheattheovento350°F(180°C).Butterastandard,10½inch(26-cm)nonstickBundtpan.
2Tomakethecake,sifttogethertheflour,bakingsoda,andsaltoverasheetofparchmentpaper;setaside.
3Inalargebowl,whisktogetherthegranulatedsugar,meltedbutter,eggs,andlemonzestuntilwellblended.Whiskintheflourmixturein3additionsalternatelywiththebuttermilk,startingandendingwiththeflourmixture.Foldinthefreshanddriedcranberries.Pourthebatterintothepreparedpanandspreadevenly.
4Bakeuntilatesterinsertednearthecenterofthecakecomesoutclean,about50minutes.Letcoolinthepanonawirerackfor10minutes.Invertthecakeontotherackandletcoolcompletely,about1hour.
5Tomaketheicing,ifusing,inasmallsaucepan,combinethebutterandlemonjuice.Placeovermediumheatandwarm,stirring,untilthebuttermelts.Removefromtheheatandletstanduntilcool,about5minutes.Addtheconfectioners’sugarandlemonzestandwhiskvigorouslyuntilsmoothandthickened,about1minute.Transferthecaketoaplateanddrizzletheicingevenlyoverthecake,allowingittorundownthesidesslightly.Letstanduntiltheicingisset,about1hour.
6Servethecakerightaway,orcoverandstoreatroomtemperatureforupto1day.
shakerlemonpie
Thissweet-tartpiehashumbleoriginsintheShakercommunity.Thefillingislikeachunkylemoncurd,withbighitsoftartlemonslicesandslightlybitterpeels.Thesecrettosuccess:slicethelemonsvery,verythinly.
MAKES8–10SERVINGS
4lemons3cups(1½lb/750g)plus1tablespoonsugarDoublerecipeBasicPieDough(seerecipe),dividedinto2disks7largeeggs¼teaspoonsalt2tablespoonsunsaltedbutter,meltedandcooled1largeeggwhite,lightlybeaten
1Halve2ofthelemonscrosswise.Usingtheslicingbladeofafoodprocessororaverysharpknife,slicethemverythinly,cuttingouttheseedsasyougo.Puttheslicesinabowl.Removethepeelandpithfromtheremaining2lemonsanddiscard.Chopthefleshfinely,discardingtheseeds.Addthefleshandjuicestothebowl.Addthe3cups(1½lb/750g)sugarandstirgentlytocoatevenly.Coverwithplasticwrapandrefrigerateovernight.
2Placearackinthelowerthirdoftheovenandpreheatto425°F(220°C).
3Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoastandard(notdeep-dish)9-inch(23-cm)piepanandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.
4Inasmallbowl,whisktheeggsuntilwellblended,thenaddtothelemonmixtureandstirwell.Addthesaltandmeltedbutterandstiruntilblended.Pourthefillingintothecrustandspreadevenly.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.Lightlybrushthecrustwiththeeggwhite,thensprinklewiththe1tablespoonsugar.
5Bakefor15minutes.Reducetheoventemperatureto375°F(190°C)andcontinuetobakeuntilthecrustisgoldenbrownandthecenterisslightlypuffedandthefillingbarelyfeelslikeitjiggleswhenthepanisshaken,about30minuteslonger,rotatingthepanhalfwaythroughbaking.Tentthepiewithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.
chocolate-bananabreadpudding
Whenotherfruitsareunavailableinthewinter,turntotropicalfruits,whichareavailableyear-roundfromwarmerclimates.Here,theycombinewithchocolateandegg-richbreadinacomfortingdessert.Coarselychopthechocolatetomakedifferent-sizedpiecesthatwillmeltintogooeypocketsofchocolatethroughoutthepudding.
MAKES10SERVINGS
4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled,plusbutterforgreasing2largeeggs½cup(3½oz/105g)firmlypackeddarkbrownsugar2½cups(20floz/625ml)wholemilk2tablespoonsdarkrum1teaspoonvanillaextract1teaspoongroundcinnamon4ripebananas,peeled6oz(185g)semisweetchocolate,choppedinto¼-inch(6-mm)pieces4cups(8oz/250g)stalecinnamonswirl,challah,orbriochebreadcubes(fromabout4slices,each¾inch/2cmthick)1cup(8floz/250ml)heavycream
1Preheattheovento325°F(165°C).Buttera3-qt(3-l)bakingdish.
2Inalargebowl,whisktogethertheeggsuntilblended.Whiskinthemeltedbutter,brownsugar,milk,rum,vanilla,andcinnamon.Usingafork,roughlymash1bananaintotheeggmixture.Slicetheremainingbananasandstirtheminalongwiththechocolate.Addthebreadcubes,stirringtoevenlymoistenthemanddistributethebananaslicesandchocolate.Pourintotheprepared
bakingdish.
3Bakeuntilthetopislightlybrownedandcrusty,andthepuddingissetwhenthepanisshakenslightly,about50minutes.Letcoolonawirerackforabout10minutes.Servewarmwithapitcherofheavycreamtopouroverthetop.
persimmonquickbread
Ifyouhaveapersimmontreeinyouryard,youknowhowprolificitcanbearoundholidaytime.Thisisagoodrecipeforusingupthefruits.Loavesofthisbreadmakegreatgiftsduringthegift-givingseason.Wrappedtightly,thebreadkeepsforuptoaweek.
MAKES1LOAF
½cup(4oz/125g)unsaltedbutter,atroomtemperature,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour1teaspoonbakingsoda1teaspoonsalt½cup(3½oz/105g)firmlypackedlightbrownsugar½cup(4oz/125g)granulatedsugar2largeeggs,atroomtemperature1teaspoonvanillaextract½cup(4oz/125g)sourcream,atroomtemperature1cup(8oz/250g)peeledandpuréedHachiyapersimmons(from2–3persimmons)
1Preheattheovento350°F(180°C).Buttera9-by-5-inch(23-by-13-cm)loafpan.
2Inasmallbowl,whisktogethertheflour,bakingsoda,andsalt;setaside.
3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition,thenaddthevanillaandbeatwell.Reducethespeedtolow,addtheflourmixture,andbeatuntilcombined.Stirinthesourcreamandpersimmonpurée.Pourthebatterintothepreparedpanandspreadevenly.
4Bakeuntilatesterinsertedintothecenterofthebreadcomesoutclean,about1hour.Letcoolonawirerackfor10minutes,thenremovethebreadfromthepanandletcoolcompletelyontherack,about1hour.
old-fashionedappledumplings
Here,abuttery,flakydoughcloakssweet-tartapplesstuffedwithalmondstreusel.Theyarethendrizzledwithlusciouscaramelsauceandbaked.TryHoneycrisp,PinkLady,GrannySmithorothersweet-tartbakingapples.
MAKES6DUMPLINGS
FortheDough2cups(10oz/315g)all-purposeflour1teaspoongranulatedsugar½teaspoonsalt½cup(4oz/125g)plus2tablespoonscoldunsaltedbutter,cutintocubes½cup(4floz/125ml)icewater,plusmoreasneeded
6sweet-tartbakingapples,suchasHoneyCrisp,PinkLady,orGrannySmithAlmondStreusel(seerecipe)1largeeggbeatenwith1teaspoonwater2cups(14oz/440g)firmlypackedlightbrownsugarPinchofsaltVanillaWhippedCream(seerecipe)orcrèmefraîcheforserving(optional)
1Tomakethedough,inafoodprocessor,combinetheflour,sugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.Addtheicewaterandpulse10–12times.Stopthemachineandsqueezeadoughpiece.Ifitcrumbles,addmorewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenready,itshouldcometogetherinaroughmassinthebowlbutnotformaball.Donotovermix.Shapeintoacompactdisk.Wrapwellin
plasticwrapandrefrigerateforatleast30minutesorupto1day,2Preheattheovento400°F(200°C).Onalightlyflouredsurface,rolloutthedoughintoarectanglethatisslightlylargerthan14by21inches(35by53cm)andtrimtheedgesevenly.Cutintosix7-inch(18-cm)squares.(Alternatively,dividethedoughinto6equalpiecesandrolleachintoa7-inch/18-cmsquare.)3Usinganapplecorer,coretheapplesandthenpeel.Placeanappleoneachsquareofdough.Stuffthehollowcenterwith2heapingtablespoonsofthestreusel.Brushtheedgesofeachsquarewiththeeggmixture.Bring2oppositecornersofthedoughupovertheappleandpresstogether.Foldinthesidesoftheother2corners,bringthecornersupovertheapple,andpresstogether.Repeatwiththeremainingapples,doughsquares,andstreusel.Placethedumplingsina9-by-13-inch(23-by-33-cm)bakingdishsotheyarenottouching;refrigeratewhileyoumakethesauce.
4Inasaucepan,combinethebrownsugar,salt,and1¼cups(10floz/310ml)water.Placeovermedium-highheatandbringtoaboil,stirringwell.Pourthesauceoverthedumplings.
5Bake,spooningthesauceoverthedumplingstwiceduringbaking,untilthecrustisgoldenbrownandtheapplesaretender,35–40minutes.Lettheapplescoolslightly,thenservewarmwiththesauceanddollopsofwhippedcream,ifusing.
pear-bourbonskilletcrisp
Bakedinacast-ironfryingpan,withabourbon-scentedpearfillingandabuttery-crisptopping,thiswillbecomeago-torecipeduringthecoldmonthsoftheyear.ChooseBartlettorBoscpearsthatareripeandgivealittlewhenpressed,butarenotoverlyripe.
MAKES6SERVINGS
Unsaltedbutterforgreasing
FortheFilling6firm,ripepears,peeled,cored,andcutintowedges3tablespoonsgood-qualitybourbon3tablespoonsgranulatedsugar3tablespoonsfirmlypackedlightbrownsugar2tablespoonsall-purposeflour½teaspoongroundcinnamon(optional)
FortheTopping6tablespoons(3oz/90g)unsaltedbutter,meltedandcooled½teaspoonvanillaextract¾cup(4oz/125g)all-purposeflour¾cup(2½oz/75g)rolledoats⅔cup(5oz/155g)firmlypackedlightbrownsugar½teaspoonsaltVanillaicecreamforserving(optional)
1Preheattheovento375°F(190°C).Generouslybuttera10-inch(25-cm)cast-ironfryingpan.
2Tomakethefilling,inalargebowl,stirtogetherthepearsandbourbon.Letstandfor30minutes.Inanotherbowl,stirtogetherthesugars,flour,andcinnamon,ifusing.Addtothepearmixtureandstiruntilevenlycoated.Addthepearfillingtothepreparedpan.
3Tomakethetopping,inabowl,stirtogetherthemeltedbutterandvanilla.Inanotherbowl,usingafork,stirtogethertheflour,oats,brownsugar,andsalt.Addthebuttermixtureandstiruntilevenlyblendedandcrumbly.Sprinklethetoppingoverthepears.
4Bakeuntilthepearsaretenderandbubbly,andthetoppingiscrispandbrown,about30minutes.Letcoolslightlybeforeserving.Servewithscoopsoficecream,ifdesired.
makingpiedough
Aflakycrustisthehallmarkofagoodpie.Theflakesareachievedbykeepingthebutterindiscrete,coldbitswithinthedough.Oncethedoughreachestheoven,thebitsofbuttermelt,givingoffpuffsofsteamthatliftthedoughandcreateairpockets.Forbestresults,keepallyouringredientsandequipmentverycoldandworkquickly.Also,takecarenottooverworkthedough,whichleadstotoughness.
1FREEZETHEBUTTERforafewminutestogetitreallycold.Meanwhile,puticewaterinaliquidmeasuringcupandsetaside.Putthecoldbutteronacuttingboardandcutitinhalflengthwise.Turnthebutteronitssideandcutitinhalfagain.Cutthebuttercrosswisetomakecubes.
2INABOWL,STIRTOGETHERtheflourandsalt.Addthebuttercubestothebowlandtosswithaforktocoatthebutterwellwiththeflourmixture.Usingapastryblenderortwoknives,cutinthebutteruntilthemixtureformslargecrumbsthesizeofpeas.
3DRIZZLETHEICEWATERovertheflour-buttermixtureandtosswiththeforkuntilthedoughisevenlymoist.Ifthedoughseemstoocrumbly,addmoreicewater,atablespoonatatime,andtosstomix.Whenthedoughisready,itshouldcometogetherinaroughmass.
4GATHERTHEDOUGHtogethergentlyandformitintoacompactdisk.Wrapthediskinplasticwrapandrefrigerateforatleast1hourorupto1daybeforeusing.Duringthechillingtime,thedoughwillbecomeevenlymoistandpliable,sothatitiseasytoworkwith.
rollingoutpieortartdough
Whenrollingoutthedough,youwanttousealighthandwiththeflour—usejustenoughtopreventthedoughfromsticking.Topreservethedough’sflakyqualities,takecarenottooverworkthedoughandkeepitascoolaspossible.Beginnerdough-rollerscanrolloutthedoughbetweensheetsofparchmentpaper,whichpreventsthedoughfromstickingtothesurfaceandmakesiteasiertotransfertothepan.
thepan.
1LIGHTLYFLOURAWORKSURFACEsuchasamarbleslaborcountertop,orwoodenorplasticpastryboard.Unwrapthedoughandputitinthecenteroftheflouredsurface.Lightlydustthetopofthedoughandrollingpinwithflour.
2STARTINGATTHECENTERandworkingoutward,rollthedoughintoaroundthatisabout2inches(5cm)largerthanthepiepan(orasdirectedintherecipe).Asyouwork,liftandturnthedoughandre-dustitwithflour,ifnecessary,topreventthedoughfromstickingtothesurface.
3TOTRANSFERTHEDOUGHTOTHEPAN,carefullyrollthedougharoundtherollingpin,thenliftcarefullytopositionitoverthepiepan,tartpan,orbakingsheet.Unrollthedough,easingitwithyourfingersintoacenteredposition.
4GENTLYPRESSTHEDOUGHintothebottomandupthesidesofthepieortartpan.Usingaparingknife,trimthedoughevenlyallaroundsothatitisabout½inch(12mm)widerthanthediameterofthepan(orasdirectedintherecipe).
embellishingdoughedges
Whetheryouhavemadeasinglecrust,alatticecrust,oradoublecrustpie—evenaflatpieknownasagalette,it’salwaysnicetogivethepieadecorative,finishededge.Itwillnotonlymakeyourpieevenmorebeautiful,butitwillalsohelpthecruststayinplaceduringbaking.Youcanalsoadornadouble-crustpiebyapplyingdoughcutoutstothetop(seerecipe)orcuttingsteamventsinadecorative
pattern.
1TOEMBELLISHAPIE,startingataspotnearestyou,foldthedoughedgeunderitselfsothatitisevenwiththepansides.Continuearoundthecircumferenceofthepan.You’reaimingtocreateathickercrustinthisareathanontherestofthepie.
2FORASIMPLEDESIGN,startingataspotnearestyou,pressthetinesofaforkdeepintothecrusttocreatehashmarksinthedough.Continuetomakehashmarksallaroundthecircumferenceofthepan.
3FORAFLUTEDDESIGN,startingataspotnearestyou,holdthethumbandindexfingerofonehandabout1inch(2.5cm)apartandpressthemagainsttheouteredgeofthedoughrim.Usingyourotherindexfinger,pressinfromtheinsideedgeofthedoughrimthroughtheopening.Repeataroundthecircumferenceofthepan.
4TOPLEATAGALETTE,startingataspotnearestyou,foldasectionofthedoughupandoverthefilling.Movetoanadjacentspotandrepeatthefolding,formingaloosepleatwherethefoldsmeet.Continuearoundthecircumferenceofthegalette,leavingthefillingexposedinthecenter.
basicrecipes
BasicTartDough1largeeggyolk1teaspoonvanillaextract
2tablespoonsicewater
1¼cups(6½oz/200g)all-purposeflour¼cup(2oz/60g)sugar¼teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutintocubesInasmallbowl,stirtogethertheeggyolk,vanilla,andicewater.Inafoodprocessor,combinetheflour,sugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.
Pourtheeggmixtureovertheflourmixtureandprocessjustuntilthemixturestartstocometogether.
Transferthedoughtoaworksurfaceandshapeintoa6-inch(15-cm)disk.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto1day.
MAKESDOUGHFORONE9½-INCH(24-CM)TART
BasicPieDough1⅓cups(7oz/220g)all-purposeflour¼teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutintocubes¼cup(2floz/60ml)icewater,plusmoreasneededHANDMETHOD:Inalargebowl,combinetheflourandsaltandstirwithaforktomixevenly.Scatterthebuttercubesovertheflourmixtureandtosswithaforktocoatevenly.Usingapastryblenderor2knives,cutinthebutteruntilthebutterpiecesarethesizeofpeas.Drizzletheice
waterovertheflour-buttermixtureandtosswithaforkuntilthedoughisevenlymoist.Ifthedoughseemstoocrumbly,addmoreicewater,atablespoonatatime,andtosstomix.Whenthedoughisready,itshouldcometogetherinaroughmass.Donotovermixorthecrustwillbetough.Gatherthedoughtogethergently.
FOODPROCESSORMETHOD:Inafoodprocessor,combinetheflourandsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.Addtheicewaterandpulse10–12times.Stopthemachineandsqueezeapieceofdough.Ifitcrumbles,addmoreicewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenthedoughisready,itshouldcometogetherinaroughmassinthefoodprocessorbowlbutnotformaball.Donotovermixorthecrustwillbetough.
Transferthedoughtoaworksurfaceandshapeintoa6-inch(15-cm)disk.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto1day.
MAKESDOUGHFORONE9-INCH(23-CM)PIE
AlmondStreusel5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled½teaspoonvanillaextract⅓cup(2oz/60g)all-purposeflour⅓cup(1oz/30g)rolledoats⅓cup(1½oz/45g)choppedtoastedalmonds⅓cup(2½oz/75g)firmlypackedlightbrownsugarPinchofsalt
Inabowl,stirtogetherthemeltedbutterandvanilla.Inanotherbowl,usingafork,stirtogethertheflour,oats,almonds,brownsugar,andsalt.Addthebuttermixtureandstiruntilevenlyblendedandcrumbly.
MAKESABOUT1CUP(6OZ/185G)
VanillaWhippedCream
1cup(8floz/250ml)coldheavycream2tablespoonsconfectioners’sugar½teaspoonvanillaextract
Placeadeep,preferablymetalmixingbowlandthewhipattachmentfromahandheldmixerorstandmixerinthefreezeruntilwellchilled,atleast30minutes.
Pourthecreamintothechilledbowl.Fitthemixerwiththewhipattachment.Beatthecreamonlowspeeduntilslightlythickenedandlittleridgesareleftonthesurfacewhenthewhipismoved,1–2minutes.Slowlyraisethespeedtomedium-highandbeat,movingthewhiparoundthebowlifusingahandheldmixer,justuntilthecreambeginstoholdaverysoft(drooping)peakwhenyoustopthemixerandliftthewhip,2–3minutes.Sprinkletheconfectioners’sugaroverthewhippedcreamandaddthevanilla.Continuetobeatonmedium-highspeeduntilthecreamholdsfirmpeaksthatstayuprightwithonlyaslightdroopwhenthewhipislifted,1–2minutesmore.
Ifpossible,servewhippedcreamimmediatelyafterwhipping.Youcanalsocoverthemixingbowlwithplasticwrapandrefrigerateforupto1hour.Ifthemixturethinsorbecomesabitwatery,brieflybeatwiththemixerorahandheldwhisk.
MAKESABOUT2CUPS(16FLOZ/500ML)
KirschWhippedCream2cups(24floz/750ml)heavycream3tablespoonsconfectioners’sugar
2teaspoonsvanillaextract
1½tablespoonskirsch
Inabowl,combinethecreamandconfectioners’sugar.Usinganelectricmixeronmedium-highspeed,beatthemixtureuntilsoftpeaksform,about2minutes.Whiskinthevanillaandkirschuntilblended.
Whiskinthevanillaandkirschuntilblended.
MAKESABOUT4CUPS(32FLOZ/1L)
CrèmeAnglaise2largeeggyolks
2tablespoonscornstarch
5tablespoons(2½oz/75g)sugar1cup(8floz/250ml)wholemilk,heated1cup(8floz/250ml)heavycream,heated1vanillabean,splitlengthwise
Inaheavysaucepan,whisktogethertheeggyolks,cornstarch,andsugaruntilthickandpaleyellow,about2minutes.Slowlywhiskinthehotmilkandcream.Addthevanillabeanandplaceovermedium-lowheat.Bringtoasimmerwhilestirringcontinuouslywithawoodenspoon.Cook,stirringconstantly,untilthickenoughtocoatthebackofthespoon,about4minutes.
Removethevanillabeanhalvesfromthecreammixtureand,usingthetipofaparingknife,scrapetheseedsfromeachhalfintothesauce,thenstirtoblend.Discardthebeanhalves.Usethesaucerightaway.
MAKESABOUT2CUPS(16FLOZ/500ML)
CreamCheeseFrosting1lb(500g)full-fatcreamcheese,atroomtemperature6tablespoons(3oz/90g)unsaltedbutter,atroomtemperature1¼cups(5oz/155g)confectioners’sugar1½teaspoonsvanillaextract
Usinganelectricmixer,beattogetherthecreamcheeseandbutteronmedium-highspeeduntilsmooth,3–5minutes.Reducethespeedtolow,addtheconfectioners’sugar,andbeatuntilsmooth,about2minutes.Beatinthevanilla.Userightaway.
MAKESABOUT2CUPS(16FLOZ/500ML)
PumpkinFrosting6oz(185g)full-fatcreamcheese,atroomtemperature6tablespoons(3oz/90g)unsaltedbutter,atroomtemperature2–3tablespoonsRoastedPumpkinPurée(seerecipe),strainedtoremovesomeoftheliquid1½cups(6oz/185g)confectioners’sugarPinchofsalt
Usinganelectricmixer,beattogetherthecreamcheeseandbutteronmediumspeeduntilsmooth,lightandfluffy,3–5minutes.Reducethespeedtolow,addthepumpkinpurée,confectioners’sugar,andsalt,andbeatuntilblended.Userightaway.
MAKESFROSTINGFOR36MINIATURECUPCAKESOR1DOZENSTANDARDCUPCAKES
MapleGlaze1tablespoonpuremaplesyrup
1tablespoonunsaltedbutter
1tablespoonfirmlypackedlightbrownsugarPinchofsalt3tablespoonsconfectioners’sugar
Inamicrowave-safebowl,combinethemaplesyrup,butter,andbrownsugar.Microwaveonhighuntilthebutterismeltedandthemixtureisbubbling,15–30seconds.Whiskinthesaltandconfectioners’sugaruntilsmooth.Userightaway.
MAKESGLAZEFOR6DOUGHNUTS
RoastedPumpkinPurée1sugarpiepumpkin,about2lb(1kg)Preheattheovento350°F(180°C).
Placethepumpkinonabakingsheet.Usingaparingknife,cutseveralslitsintothefleshallaroundpumpkin.Roastuntilthefleshpullsawayfromtheskin,about1hour.
Whenthepumpkiniscoolenoughtohandle,cutitinhalf,scoopouttheseeds,anddiscard.Scoopthefleshintoablenderorfoodprocessorandprocesstoasmoothpurée.
MAKESABOUT2CUPS(15OZ/470G)
FreshCherryFillingandSyrup1lb(500g)freshBingcherries,pitted2tablespoonsgranulatedsugar
2tablespoonskirsch
Inasaucepan,combinethecherries,sugar,and½cup(4floz/125ml)water.Placeovermediumheatandcook,stirring,untilthesugardissolves.Coverandsimmerfor10minutes.Removefromtheheatanddrain,reservingthesyrupandcherriesseparately.Stirthekirschintothesyrup.
MAKESABOUT2CUPS(16OZ/500G)
basictechniques
BakingpieandtartshellsPreheattheovento400°F(200°C).Linethecrustwithheavydutyaluminumfoil,makingsuretopressthefoilintothecornersorflutededgesofthecrust.Fillthefoil-linedcrustwithdriedbeans,uncookedrice,orpieweights.
Bakethelinedcrustuntilitdriesout,about15minutes.Checktoseeifthecrustisreadybypullinguponecornerofthefoil.Ifthefoilsticks,thecrustisnotfullydriedout.Returnittotheovenandcheckevery2minutes.Carefullyremovetheweightsandfoil.
FORAPARTIALLYBAKEDCRUST,continuetobakeuntilthecrustislightlybrownedontheedges,about5minuteslonger.Transfertoawirerack.Useasdirectedintherecipe.
FORAFULLYBAKEDCRUST,continuetobakeuntilthecrustisgoldenbrown,about10minuteslonger.Transferthecrusttoawirerackanduseasdirectedintherecipe.
Applyingdoughcut-outsonpiesUsingasmallcookiecutter,orworkingfreehandwithaparingknife,cutoutshapesfromrolled-outdoughscraps.Usethebackofaparingknifetoadddetails.Affixtheshapestothetopofadouble-crustpiewitheggwash(1eggbeatenwith1tablespoonwater)beforebaking.
ShavingchocolateUsingavegetablepeeler,cutthin,flatshavingsfromalargechunkofchocolate,lettingtheshavingsfallontoapieceofparchmentpaperorplate.
ChoppingchocolateStartwithablockofchocolate.Usingaserratedknife,graduallycutthe
Startwithablockofchocolate.Usingaserratedknife,graduallycutthechocolateacrosstheblocktocreateeven-sizedpieces.Aimtomakethepiecesaboutthesamesizesotheymeltevenly.
MeltingchocolateSelectaheatproofbowlthatfitssecurelyontherimofasaucepan.Fillthesaucepanwithwatertoadepthofabout1½inches(4cm)andwarmthewateroverlowheatuntilitbarelysimmers.Putchoppedchocolateinthebowl,takingcarethatitdoesnotcomeincontactwithanymoisture.Placethebowlonthesaucepan,beingsurethatitdoesnottouchthewaterbelow.Heat,stirringthechocolateoften(orconstantlyifusingwhitechocolate)witharubberspatulauntilthechocolatemelts.Adjusttheheatasnecessarytokeepthewaterjustbelowasimmer.Removethetoppanorbowlfromoverthewaterandsetasidetocoolslightlybeforeusing.
WorkingwithvanillabeansHoldthevanillabeanpodinplacewithonehand.Usingaparingknife,carefullycutdownthecenterofthebeanlengthwise.Usingthetipoftheknife,scrapethevanillaseedsfromtheinsideofeachpodhalf.Theseedswillstick,soyoumayneedtoscrapetwicetoreachalltheseeds.
ToastingnutsPreheattheovento350°F(180°C).Spreadthenutsonabakingsheet.Placethenutsintheovenandbakeuntillightlytoastedandfragrant,about10minutes.Pourthenutsontoaplateorworksurfaceandletcoolbeforechopping.
FillingapastrybagFirmlypushthedesireddecoratingtipintothesmallholeinthebag.Usingbothhands,folddownthetopofthebagtoformawidecuff.Placeonehandunderthecuff.Usingasiliconespatula,scoopthefillingorfrostingmixtureintothelargeopeninginthebag,fillingitnomorethanhalffull.Unfoldthecuff.Pushthefillingorfrostingdowntowardthetip,forcingoutanyairatthesametime.Twistthebagseveraltimesatthelocationwherethefillingends.
Twistthebagseveraltimesatthelocationwherethefillingends.
SeparatingeggsEggsareeasiesttoseparatewhentheyarecold.Haveready3clean,grease-freebowls.Crackthesideoftheeggsharplyonaflatsurface.Holdthecrackedeggoverandemptybowlandcarefullypulltheshellapart,lettingthewhite(butnottheyolk)starttodropintothebowlbelow.Transfertheyolkbackandforthfromoneshellhalftotheother,lettingtheremainingeggwhitefallintothebowlbelow.Becarefulnottobreaktheyolkonasharpshelledge.Gentlydroptheyolkintothesecondbowl.Keepingthewhitesfreeofanyyolkiskeyifyouplantoshipthewhites.Iftheeggseparatescleanly,pourthewhiteintothethirdbowl.Toavoidmishaps,breadeachneweggoverthefirstemptybowlandtransferthewhiteseachtime.
WorkingwithberriesandgrapesRinseberriesjustbeforeusinganddrainwell.Rinsingthemtoosooncouldcausemoldtoform.
HullingstrawberriesUsingyourthumbtopushbackthestemleaves,ifpresent.Insertaparingknifeatanangleintothestrawberryfleshnearthestemuntilitreachesthemiddleofthetoppartoftheberry.Placethethumbofthehandholdingtheknifeontopofthestemandmakeacircularcuttoreleasethehullandstem.
WorkingwithrhubarbBesuretoremoveanddiscardanyleavesfromtherhubarbstalks,astheyaretoxic.Rinsethestalkswell,thenuseachef’sknifetocutintopieces.
PittingcherriesIfyouareusingaparingknife,followthedirectionsforpittingstonefruits.Ifyouareusingacherrypitter,pulloffthestem.Positionacherry,stemmedsideup,inthecradleofacherrypitter.Holdthepitteroverasmallbowlandpressdown,ejectingthepitintothebowl.
PeelingpeachesBringalargesaucepanthree-fourthsfullofwatertoaboil.Workinginbatches,immersethepeachesintheboilingwaterfor30seconds,thentransfertoacuttingboard.Whencoolenoughtohandle,slipofftheskinsusingaparingknife.
PittingstonefruitsUsingaparingknife,cutthefruitinhalflengthwise,cuttingcarefullyaroundthepitatthecenter.Rotatethehalvesinoppositedirectionstoseparatethem.Usethetipoftheknifetogentlydigunderthepitandeaseitout.Ifthepitsaretoodifficulttoremovethisway(aswithclingstonefruit),usetheknifetocarefullycarveawaythefleshtoreleasethepit.
WorkingwithfigsFigsshouldbeharvestedwhenfullyripened,solookforplump,softfruitsthatdonotgiveoffamilkysubstancewhenthestemisbroken.Usefigsassoonaspossibleafterpurchasing,storingthemfornolongerthan1dayintherefrigerator.Washthefigsjustbeforeusing.
PeelingandcoringapplesUsingavegetablepeeler,startingfromthestemend,removethepeelfromtheapplefleshinacircularmotion.Cutthepeeledappleinhalffromstemtoblossomend.Turnthehalvesflatsidedownandcuttheminhalfagaintomakequarters.Usingaparingknife,makeanangledincisionintothecenterononesideofthecore.TurnthequarterandmakeanotherincisiontocompletetheVcutandreleasethecore.Repeatwiththeremainingquarters.
Tocoreawholeapple,holdthefruitfirmlyandpushthecorerstraightdownthroughtheapple.Itmaytakealittlemuscle.
PeelingandcoringpearsHoldingthepearataslightangleandstartingatthestemend,useavegetablepeelertoremoveastripofthepeelfromthepear.Rotateandrepeattoremove
peelertoremoveastripofthepeelfromthepear.Rotateandrepeattoremovetherestofthepeel.Apeeledpearcanbeslippery,somakesureyoustabilizeitonthecuttingboardwithonehand.Usingachef’sknife,cutthepearinhalflengthwise.Useamelonbalertoscooptheseedsformapearhalf.Next,usethemelonballertocreateashallowchannelfromthecoretothestem.Repeatwiththeremainingpear.
WorkingwithpersimmonsTherearetwotypesofpersimmons,theHachiyaandtheFuyu.Hachiyapersimmonsarelargeandacornshaped,withapointedend.Theyarethebestforbaking,buttheyneedtoberipeneduntilmeltinglysoftinordertoridthemoftheirnaturalpotentastringency.Fuyupersimmonshaveasmaller,roundershape,andarebetterforeatingoutofhand.Peelhachiyapersimmonsbeforepuréeing.
WorkingwithquincesAlthoughedible,thepeelofaquincecanbesomewhatbitter,soitisoftenremovedbeforecooking.Thefirmfleshcanbedifficulttocut;youmayneedaheftycleaverandanextrabitofeffortandcaretocutthefruitopen.Tocoreaquince,followtheinstructionsforcoringapples,orcutoutthesoftenedcoreaftercooking.
WorkingwithpineappleUsingaserratedknife,cutoffthetop(crown)andbottomfromthepineapple.Standthepineappleuprightonacuttingboardandsliceofftheskininlongstrips,followingthecurveofthepineappleandleavingthesmall,brown“eyes.”Laythepineappleonitssideand,usingaparingknife,cutawaythebrown“eyes”byinsertingtheknifeatanangleandcuttingaroundtheeyeuntilitcomesfree.Repeattoremovealltheeyes.Usingalongknife,cutthefruitinhalflengthwise,thensliceitcrosswiseintoslices.Workingwithonesliceatatime,usaparingknifetoremovethetough,semicircularcoresections.
index
AlmondsAlmondStreuselPlumFrangipaneTart
ApplesBakedStuffedApplesDouble-CrustApplePieFrostedAppleCakeOld-FashionedAppleDumplingspeelingandcoringPuffyAppleOvenPancake
ApricotsApricot–BrownSugarCrumbleApricot-PistachioTart
bBakedStuffedApplesBanana-ChocolateBreadPuddingBars,PumpkinPie
BasicrecipesAlmondStreuselBasicPieDoughBasicTartDoughCreamCheeseFrostingCrèmeAnglaiseFreshCherryFillingandSyrupKirschWhippedCreamMapleGlazePumpkinFrostingRoastedPumpkinPuréeVanillaWhippedCream
Basictechniquesapplyingdoughcut-outsonpiesbakingpieandtartshellschoppingchocolatefillingapastrybaghullingstrawberriesmeltingchocolatepeelingandcoringapplespeelingandcoringpearspeelingpeachespittingcherriespittingstonefruitspreppingrhubarbseparatingeggsshavingchocolatetoastingnutsworkingwithberriesworkingwithfigsworkingwithgrapesworkingwithpersimmonsworkingwithpineappleworkingwithquincesworkingwithvanillabeans
Berries.Seealsospecificberriesrinsinganddraining
BlackberrySlabPieBlackberryTurnoversBlackForestCakewithFreshCherriesBlueberry–CreamCheeseCustardPieBlueberryCrumblePieBread,PersimmonQuick
BreadpuddingChocolate-BananaBreadPuddingPersimmonBreadPudding
BrownBetty,Strawberry-RhubarbBuckle,Plum
CakesBlackForestCakewithFreshCherriesCranberry-ButtermilkBundtCakeFrostedAppleCakeNectarineStreuselCoffeeCakeOrangeButterCakesPear-WalnutStickyCakePineappleUpside-DownSkilletCakePlumBucklePumpkin–ChocolateChipMiniCupcakesPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamQuinceTeaCakeRaspberry-ButtermilkSheetCakeStrawberry-RhubarbCoffeeCakeWarmPeachCakeWhiteChocolate–RaspberryCupcakes
CaramelizedFigFlanCaramel-WalnutPearCake
CherriesBlackForestCakewithFreshCherriesDarkCherryClafoutisFreshCherryFillingandSyrupIndividualBingCherryCobblerspittingSourCherryPie
ChocolateBlackForestCakewithFreshCherriesChocolate-BananaBreadPuddingchoppingmeltingPumpkin–ChocolateChipMiniCupcakesshavingWhiteChocolate–RaspberryCupcakes
Clafoutis,DarkCherryCobbler,IndividualBingCherry
CoffeecakesNectarineStreuselCoffeeCakeStrawberry-RhubarbCoffeeCake
Cornmeal-CranberryMuffins
CranberriesCranberry-ButtermilkBundtCakeCranberry-CornmealMuffinsCranberry-PecanPieFreshCranberryScones
CreamcheeseBlueberry–CreamCheeseCustardPieCreamCheeseFrostingPumpkinFrostingPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamStrawberryTartwithOrangeCream
CrèmeAnglaise
CrispsGingeredRhubarbCrispPear-BourbonSkilletCrisp
Crumble,Apricot–BrownSugar
CupcakesPumpkin–ChocolateChipMiniCupcakesWhiteChocolate–RaspberryCupcakes
CurrantsBakedStuffedApples
dDarkCherryClafoutisDouble-CrustApplePieDoughnuts,Pumpkin,withTwoToppingsDumplings,Old-FashionedApple
Eggsbringingtoroomtemperatureseparating
FigsCaramelizedFigFlanFreshFigGaletteworkingwithFlan,CaramelizedFig
FreshCherryFillingandSyrupFreshCranberrySconesFreshFigGaletteFrostedAppleCake
FrostingsCreamCheeseFrostingPumpkinFrosting
GalettesFreshFigGaletteLittlePlumGalettespleating
GingerGingeredRhubarbCrispPumpkin-GingerCheesecake
Glaze,Maple
GrapesrinsinganddrainingRoastedGrapeTartlets
Gratin,Raspberry
hHoney-RoastedStoneFruitwithThyme
IcecreamRoastedStrawberrySundaes
IndividualBingCherryCobblers
kKirschWhippedCream
lLemonPie,ShakerLittlePlumGalettes
mMapleGlaze
MascarponecheeseRoastedGrapeTartlets
MoonPies,Pumpkin,withOrangeCream
MuffinsCranberry-CornmealMuffinsStrawberry-CitrusMuffins
NectarinesHoney-RoastedStoneFruitwithThymeNectarineStreuselCoffeeCakepitting
NutsAlmondStreuselApricot-PistachioTartBakedStuffedApplesCranberry-PecanPieFrostedAppleCakePear-WalnutStickyCakePlumFrangipaneTartPumpkin-GingerCheesecaketoasting
OatsAlmondStreuselGingeredRhubarbCrispPear-BourbonSkilletCrisp
Old-FashionedAppleDumplings
OrangesGingeredRhubarbCrispOrangeButterCakesPumpkinMoonPieswithOrangeCreamStrawberryTartwithOrangeCream
pPancake,Oven,PuffyApplePastrybags,filling
PeachesHoney-RoastedStoneFruitwithThymePeachLatticePiepeelingpittingWarmPeachCake
PearsPear-BourbonSkilletCrispPear-WalnutStickyCakeSpicedPearTarteTatin
Pecan-CranberryPie
PersimmonsPersimmonBreadPuddingPersimmonQuickBreadworkingwith
Piedoughapplyingcut-outsonpiesBasicPieDoughembellishingdoughedgeshowtomakerollingout
PiesBlackberrySlabPieBlueberry–CreamCheeseCustardPieBlueberryCrumblePieCranberry-PecanPieDouble-CrustApplePieFreshFigGaletteLittlePlumGalettesPeachLatticePieRhubarb-BerryPieShakerLemonPieSourCherryPie
PineapplePineappleUpside-DownSkilletCakeworkingwith
Pistachio-ApricotTart
PlumsHoney-RoastedStoneFruitwithThymeLittlePlumGalettespittingPlumBucklePlumFrangipaneTart
PuffyAppleOvenPancake
PumpkinPumpkin–ChocolateChipMiniCupcakesPumpkinDoughnutswithTwoToppingsPumpkinFrostingPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamPumpkinPieBarsRoastedPumpkinPurée
QuincesQuinceTeaCakeSlow-BakedQuincesworkingwith
RaspberriesRaspberry-ButtermilkSheetCakeRaspberryCreamSconesRaspberryGratinRhubarb-BerryPieWhiteChocolate–RaspberryCupcakes
RhubarbGingeredRhubarbCrisppreppingRhubarb-BerryPieStrawberry-RhubarbBrownBettyStrawberry-RhubarbCoffeeCake
RoastedGrapeTartletsRoastedPumpkinPuréeRoastedStrawberrySundaes
SconesFreshCranberrySconesRaspberryCreamScones
ShakerLemonPieSlow-BakedQuincesSourCherryPieSpicedPearTarteTatin
StrawberrieshullingRoastedStrawberrySundaesStrawberry-CitrusMuffinsStrawberry-RhubarbBrownBettyStrawberry-RhubarbCoffeeCakeStrawberryTartwithOrangeCream
TartdoughBasicTartDoughblindbaking,fortartshellsrollingout
TartsApricot-PistachioTartPlumFrangipaneTartRoastedGrapeTartletsSpicedPearTarteTatinStrawberryTartwithOrangeCream
Turnovers,Blackberry
vVanillabeans,workingwithVanillaWhippedCream
WalnutsBakedStuffedApplesFrostedAppleCakePear-WalnutStickyCakePumpkin-GingerCheesecake
WarmPeachCake
WhippedcreamKirschWhippedCreamVanillaWhippedCream
WhiteChocolate–RaspberryCupcakes