This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.
Sweet and tangy at the same time, this crisp has an intense flavor and an excellent crunchy topping.
Simpler and more fruit-filled than a coffee cake, but offering more batter than a crumble, buckles are hard to put into a specific category.
Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.
Sarah Waldman's recipe for a fruity sherbet celebrating the season’s juicy berries.
Pears take on a golden color and a deep flavor when you baste them with a combination of honey, butter, and spice while they’re roasting.
Because ice cream recipes vary based on available equipment, Lattanzi gives this basic method for adding a beach plum swirl.
The food processor does an excellent (and easy) job of cutting butter into flour to yield an ultimately ultra-flaky pastry dough.
Choose your favorite fall fruit or summer berry to fill a Rustic Tart.
The sorbet should be made in advance. The remaining components can be assembled just before serving.
