recipes

• Combine the flour and 1 tsp.
• salt on a work surface.
• Using your fingers, rub the butter into the flour until no pieces larger than peas remain.
• Make a well in the center and pour in 1⁄4 cup cold water.
• Stirring with your fingertips, mix the water into the flour.
• Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
• Roll the dough out to a circle 12″ in diameter.
• Fold the dough over the rolling pin and unfold it over a 9″ fluted tart pan with a removable bottom.
• Ease the dough over the bottom and into the sides of the pan.
• Run the rolling pin over the top of the pan to pinch off the overhanging dough, prick the bottom all over with a fork, and refrigerate for 30 minutes.
• Preheat the oven to 400°F (200°C).
• Line the tart shell with parchment paper, fill with dried beans or pie weights, and bake until the dough’s edges are golden, about 15 minutes.
• Remove the beans and parchment, prick the bottom again with a fork, and bake until the bottom is no longer doughy, about 20 minutes more.
• Let cool.
• In a medium bowl, whisk together the remaining 1⁄4 tsp.
• salt, farmers’ cheese, confectioners’ sugar, heavy cream, vanilla extract, and lightly beaten eggs.
• Pour the mixture into the tart shell and bake until the filling is set and the top is browned, 50–60 minutes.
• Let cool before slicing and serving.

• Preheat the oven to 350°F (175°C).
• Grease a 9″ glass pie dish with ½ tbsp.
• of the butter, dust with 1 tbsp.
• of the flour, tapping out the excess, and set aside.
• Cut the remaining butter into small pieces.
• Melt the butter and chocolate together in a medium bowl set over a pot of simmering water over medium-low heat, stirring occasionally with a wooden spoon.
• Remove the bowl from heat and stir in the sugar, then the remaining 2 tbsp.
• of flour, then the egg yolks, stirring until well combined.
• Set aside to cool briefly.
• Meanwhile, beat the egg whites in a medium mixing bowl with an electric mixer on medium-high speed until soft peaks form, 2–3 minutes.
• Using a rubber spatula, fold one-third of the egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared pie pan.
• Bake the cake until a toothpick inserted in the center comes out with some moist crumbs still attached (the cake will rise and the top will crack as it bakes, then collapse on itself as it cools), about 30 minutes.
• Transfer the cake to a wire rack to cool briefly.
• Serve warm or at room temperature, with ice cream if desired.

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the flour, 1 tbsp.
• sugar, baking powder, and kosher salt.
• Add 3 tbsp.
• chilled butter and the vegetable shortening.
• Using your fingers, rub into the flour mixture to form coarse pea-size pieces.
• Add the milk and beaten egg, and stir with a wooden spoon until just combined.
• Bring the dough together with your hands.
• Transfer the dough to a 9″ glass pie plate.
• Using lightly floured fingers, press the dough into the bottom and sides of the plate.
• Refrigerate for 30 minutes.
• Arrange the apple wedges side by side on the bottom of the pie plate like the spokes of a wheel, pushing gently into the dough as you go.
• Halve any remaining apple wedges and place them in the middle of the tart.
• Sprinkle the apples with the remaining 2 tbsp.
• sugar and dot with the remaining chilled butter.
• Bake until the crust is golden, about 45 minutes.
• Using a pastry brush, brush the apricot preserves over the tart and bake for an additional 10 minutes.
• Let cool for at least 15 minutes before serving.

• In a bowl, use a hand mixer on medium speed to beat together the butter and sugar until pale and fluffy, about 2—3 minutes.
• Add the egg and beat until smooth.
• Add the flour and mix on low speed until just combined.
• Transfer the dough to a work surface and form it into a ball.
• Halve the ball and form each half into a flat disk.
• Wrap the disks separately in plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat the oven to 350ºF (175ºC).
• Transfer one disk to a lightly floured work surface and use a rolling pin to roll it out to ¼″ thickness.
• Using a 1½″ round or fluted cookie cutter, cut out rounds and transfer them to parchment paper-lined baking sheets, spacing them 1″ apart.
• Repeat with the remaining dough disk.
• Bake the cookies, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are set but not browned, about 8—10 minutes.
• Let cool before serving.

• In a 6-qt.
• Dutch oven, bring the maple syrup and 1 1/4 cups water to a boil over medium-high heat.
• Meanwhile, whisk together the flour, baking powder, and kosher salt in a mixing bowl; set aside.
• Grate the frozen butter on the large holes of a box grater into the flour mixture and toss to coat.
• Add the milk and stir with a fork until a dough forms.
• When the syrup mixture reaches a boil, use a spoon to drop large clumps of dough into the syrup.
• Cover the pot and simmer until the dumplings are cooked through, about 10–15 minutes.
• Spoon the dumplings and sauce into 6 bowls and serve.

• Arrange an oven rack in the top third of the oven and preheat to 400°F (200°C).
• Cook the sugar and butter in an 8″ skillet over medium heat, swirling the skillet often, until the mixture turns deep golden brown, about 8–10 minutes.
• Remove from heat and stir in the orange zest and cinnamon.
• Pour the caramel mixture into a 7½” x 12″ baking dish and spread to cover the bottom.
• Lay the banana halves cut side up over the caramel, cutting pieces as needed to fit in the baking dish.
• Unfold the puff pastry sheet over the bananas, trimming the edges to fit the dish, and tuck in the edges.
• Prick the pastry sheet all over with a fork.
• Bake until the pastry is puffed and golden brown and the caramel is bubbling around the edges of the dish, about 30 minutes.
• Transfer the baking dish to a rack and let cool for 2 minutes.
• To serve, place a serving platter or baking sheet upside down over the baking dish and carefully invert the tart onto the platter or sheet.
• Cut the tart into large squares and serve with scoops of vanilla ice cream, if desired.

• In a saucepan, combine sugar, rum, and vanilla seeds with ¾ cup water.
• Bring to a boil over medium-high heat.
• Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes.
• Add the sour cherries, reduce heat to low, and simmer until the cherries are tender, about 7-8 minutes.
• Allow the compote to cool before serving.
• Storage:
• The compote will keep, covered and refrigerated, for up to two weeks.

• Preheat the oven to 400°F (200°C).
• Grease an 8″ x 8″ baking dish with butter and dust with flour; set aside.
• In a medium bowl, whisk together the flour, 2 tbsp.
• sugar, baking powder, and kosher salt.
• Add 4 tbsp.
• chilled butter and rub into the flour mixture until pea-size pieces form.
• In a small bowl, mix together the milk, vanilla extract, and egg.
• Add this mixture to the flour mixture and stir with a wooden spoon until just combined.
• Transfer the dough to the prepared baking dish and spread it over the bottom of the dish.
• Arrange the plum slices in rows on top of the dough.
• Combine the remaining ½ cup of sugar and ground cinnamon in a small bowl and sprinkle over the plums.
• Melt the remaining 3 tbsp.
• of butter and drizzle over the plums.
• Bake until browned and bubbly, about 30 minutes.
• Let cool slightly before slicing and serving.

• In a food processor, combine flour, 8 tbsp. butter, and salt.
• Pulse until pea-size crumbles form, about 10 pulses.
• Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3–4 pulses.
• Transfer the dough to a work surface and form into a flat disk.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Unwrap the dough and transfer to a lightly floured work surface.
• Using a rolling pin, flatten the dough into a 13″ circle.
• Transfer to an 11″ tart pan with a removable bottom; trim the edges and chill for 1 hour.
• Preheat the oven to 375ºF (190ºC).
• Working with one apple half at a time, thinly slice into sections, keeping slices together.
• Press each sliced apple half gently to fan it out.
• Place 1 fanned apple half on the outer edge of the tart dough, pointing inward.
• Repeat with 7 more apple halves.
• Separate the remaining apple slices.
• Starting where the apple halves touch and working your way in, layer the apples to create a tight rose pattern.
• Fill in any gaps with remaining apple slices.
• Sprinkle with sugar and dot with remaining butter.
• Bake until golden brown, 60–70 minutes.
• Meanwhile, heat the apricot jam in a small saucepan until warmed and loose.
• Pour through a fine strainer into a small bowl and set aside.
• Transfer the tart to a wire rack and, using a pastry brush, brush the top of the tart with the jam.
• Let cool completely before slicing and serving with whipped cream or vanilla ice cream.

Prepare the Coeur à la Crème:

• Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry.
• Place a 7″ heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side.
• Using a whisk or hand-held mixer, blend the goat cheese, cream cheese, and honey until very smooth.
• In another bowl, whisk the cream and confectioners’ sugar until soft peaks form.
• Gently fold the whipped cream into the cheese mixture until evenly combined.
• Spoon the mixture into the prepared mold or sieve and fold the cheesecloth corners over the top.
• Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.

Prepare the Caramelized Strawberries:

• In a 12″ skillet, mix the sugar, corn syrup, and ¼ cup water over medium-high heat.
• Cook, swirling the pan occasionally, until the syrup is light golden, about 4 minutes.
• Remove the skillet from heat and add the wine, cloves, peppercorns, cinnamon stick, and vanilla bean with seeds.
• Return the skillet to heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
• Add the strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes.
• Remove from heat and let cool to room temperature.

Serve:

• Fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove the mold and cheesecloth.
• Arrange the caramelized strawberries and sauce around the rim of the plate.