A DESSERT FOR EVERY DAY
From golden crisps to biscuit-topped cobblers, crunchy cookies to tender
cupcakes, fruit-laden pies to flaky pastries, creamy custards to over-the-top
sundaesthis collection of scrumptious dessert recipes covers all your cravings.
Whether you want a light fruit dessert to end a weeknight meal, an elaborate
layer cake for a birthday celebration, or a silky panna cotta to serve at an
elegant dinner party, youll find inspiration for both favorite classics and
updated delights throughout this book.
With 365 tempting recipes, this colorful, calendar-style cookbook will inspire
you to make a dessert any day of the year. Each month highlights the raw
ingredients and occasions that coincide with the season. In the spring, the
fresh flavors of strawberries, rhubarb, and lemon mingle with tangy cheeses,
toasted almonds, and vanilla. During the warm-weather months, draw on
the abundance of stone fruits to star in compotes, crisps, tarts, and frozen
desserts. Youll find plenty of crowd-friendly recipes suitable for summer
barbecues and picnics. When its back-to-school time, pack lunch boxes with
easy brownies, blondies, bars and cookies, and make good use of autumns
apples and pears in pies, cobblers, cakes, and crepes. In the cold, wintry
months, warm up with comforting desserts filled with spices, chocolate, and
nuts. From pumpkin pie to biscotti to bche de nol, choose from numerous
desserts fit for the holidays in November and December.
Throughout the year, discover homey classics like triple-chocolate brownies,
brown butter pound cake, old-fashioned apple pie, ice cream sandwiches,
and nectarine and almond galette. Dessert takes on a new spin with updated
ideas like Guinness ice cream floats, ricotta cheesecake with blood orange
glaze, chocolate
ancho chile cake, waffle smores, frozen chai, chocolate
fromage blanc cupcakes, and passion fruit pavlovas. If light and refreshing
is what you are craving, try poached peaches with thyme, grilled pineapple
skewers drizzled with rum, blueberry-vanilla panna cotta, strawberries with
lemon and mint, orange crme caramel, or Meyer lemon sorbet. And who
can resist those beloved desserts that speak to the kid in all of us: pink
lemonade ice pops, banana splits, glazed lemon cookies, double chocolate
donut holes, and banana-butterscotch pudding.
With this vast collection of tantalizing recipes as your guide, and mouth-
watering color photographs to illustrate the way, youre sure to find the
perfect sweet treat for any occasion, any day of the year.
SPICED PEAR TARTE TATIN
serves 68
sheet frozen puff pastry
(about
lb/250 g), thawed
4 Tbsp (2 oz/60 g) unsalted butter,
at room temperature
cup (2 oz/60 g) granulated sugar
6 firm, ripe pears, peeled, halved, and cored
cup (3
oz/105 g) light brown sugar
2 Tbsp finely chopped crystallized ginger
tsp ground cinnamon
tsp freshly grated nutmeg
1 Tbsp fresh lemon juice
Preheat the oven to 400F (200C). On a
lightly floured work surface, roll out the
pastry into an 11-inch (28-cm) round about
inch (6 mm) thick. Trim the edges, then
chill until ready to use.
Spread 2 Tbsp of the butter over the sides and
bottom of a 10-inch (25-cm) round ovenproof
frying pan. Sprinkle the granulated sugar
evenly over the bottom, then place the pears,
cut side up, in a tight layer in the pan. Cook
over medium heat until the pears start to
release their juices, about 10 minutes. In a
bowl, stir together the brown sugar, ginger,
cinnamon, and nutmeg. Sprinkle over the
pears along with the lemon juice. Dot the
top with the remaining 2 Tbsp butter.
Top the pears with the pastry, tucking the
edges into the pan to form a rim that encircles
the pears. Prick the top with a fork.
Bake until the crust is golden brown, the
pears are tender, and a thickened, golden
syrup forms in the dish, about 45 minutes.
Let stand for 5 minutes. Run a knife around
the inside edge of the pan. Invert the tart
onto a plate, dislodging and replacing any
pears that may have stuck to the pan. Serve.
JANUARY
Traditional Tarte
Tatin uses apples
and a classic pastry
crust, but this
delicious variation
substitutes pears
and flaky puff pastry.
Crystallized ginger
packs a gentle heat,
and plays against
the pears sweet,
floral flavor. Serve
wedges of this festive
tart with dollops
of crme frache.
CARAMEL-MACADAMIA
TARTLETS
serves 6
Cream Cheese Tartlet Dough ()
cup (4 fl oz/125 ml) heavy cream
cup (5 oz/155 g) sugar
tsp fresh lemon juice, strained
tsp kosher salt
cup (4 oz/125 g) unsalted roasted
macadamia nuts, roughly chopped
Cut the dough into 6 equal portions. Roll
each portion into a 2-inch (5-cm) ball. Place
a ball in each of six 3
-inch (9-cm) tartlet
pans. Press the dough evenly over the bottom
and up the sides of each pan until it is even
with the rim. Remove any overhang. Freeze
until the dough is firm, about 30 minutes.
Preheat the oven to 400F (200C). Line the
tartlets with foil and fill with pie weights.
Place on a baking sheet and bake until the
crusts start to look dry, about 15 minutes.
Remove the weights and foil. Reduce the oven
temperature to 350F (180C) and continue
to bake until the crusts are lightly browned,
about 5 minutes. Let cool on the sheet.
Meanwhile, in a small saucepan, warm the
cream over low heat until it registers 150F
(65C) on an instant-read thermometer. Keep
the cream over very low heat to maintain
this temperature.
In a large, heavy saucepan, stir the sugar,
lemon juice, and 3 Tbsp water over medium
heat until the sugar dissolves. Stop stirring
and wash down the pan sides with a pastry
brush dipped in water. Raise the heat to
medium-high and bring the mixture to a
boil. Boil until the sugar melts and turns
