This dessert is all about the fresh fruit, so you want to make sure you’re using fruit that is ripe and delicious. Summer is an ideal time because of the abundance of fruit options, but I have also made this dessert in the winter with more tropical fruit options. I would recommend using whatever fruit is in season and ripe. I’ve made this tart many times with fruits ranging from strawberries, blueberries, blackberries, raspberries, peaches, nectarines, kiwis, and mangos. In the tart pictured, I used mango, strawberries, and blackberries.
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Pastry Cream
Pastry cream is a classic component of many desserts and pastry. It’s very similar to vanilla pudding although it generally is not served on its own. Pastry cream has many uses, some of my favorites are in eclairs, fruit tarts, and cakes.
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Blueberry Pie
Blueberries are one of my favorite fruits to snack on. It can be hard to sacrifice so many to a pie but it’s always worth it. The lemon brings out the bright flavor of the berries and precooking half of the fruit helps the filling to thicken later once it cools. This pie can be made using either fresh or frozen blueberries but either way you should use fruit you know will be good.
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Rhubarb Galette
The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.
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Chocolate Cream Pie
The dark chocolate filling in this pie is smooth and delicious. The unsweetened chocolate adds a note of complexity and the whipped cream on top rounds out the bite. This pie looks beautiful with zero decorating ability required. The whipped cream is spread out evenly on top of the filling and sprinkled with chocolate shavings. In addition to making the pie look delicious, the chocolate on top adds just the right amount of texture.
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Lemon Cream Tart
This dessert tempers the intense flavors of lemon into a pleasantly tart but creamy dessert. This tart is especially delicious in the winter months when citrus is at its peak, but is still a bright addition any time of the year.
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Whipped Cream
Homemade whipped cream is far superior to anything you can buy and is the classic topping for many desserts and treats. Whipped cream can go from perfectly whipped to overwhipped very quickly, so don’t leave your mixer unattended. If you do end up with overwhipped cream, it is an easy fix (see Note below). I prefer whipped cream just lightly sweetened but if you like it sweeter, increase the amount of sugar added.
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Pluot Polenta Upside Down Cake
This is a versatile cake recipe that works well with whatever fruit is in season. The sweet/tart combination of the pluots is especially good in this cake, but cranberries, blueberries, or blackberries would all be delicious. I would use as much fruit as is needed to cover the bottom of the pan. With berries, I’ve found that to be about 12 oz of fruit. This cake can also be used with cornmeal instead of polenta. I really like the texture the polenta adds, but it is still delicious with regular cornmeal. This cake works best in a non-stick cake pan, but any cake pan or oven-safe skillet will work.
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Cacao Nib Sugar Cookies
I commonly find myself with leftover sucrée dough. The dough recipe makes enough for a 9-inch tart but I almost always make the 6-inch tart, which is a nicer size if you aren’t hosting a large party. I could scale my dough recipe down…or I could make these cookies with the scraps. It isn’t a hard choice. You would even be justified in making an entire batch of dough just for these cookies.
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