There’s nothing quite so good on a long, sunny weekend as fresh ripe fruit baked with pastry.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963), and features crushed amaretti cookies, walnuts, and brandy-soaked raisins.
French Apple Tart
New York City chef and author Sara Moulton taught us how to make this beautiful tart, which features golden delicious apples and apricot jam — a summer market delight. See the recipe for French Apple Tart »
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Slumps, a dessert style of early-American origin, are baked with a bottom and top biscuit-like crust and served with cream or ice cream. See the recipe for Blackberry Slump »
Ginger Peach Pie
A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches in this pie.
Apple Brown Betty
Betties, thought to have originated in colonial times, encompass any dessert baked with sweetened fruit and butter-soaked bread crumbs. See the recipe for Apple Brown Betty »
Vibrant in color, this gorgeous tart is a delicious ending to any meal. Any combination of berries can be used in this recipe. See the recipe for Berry Tart »
This basic crumble recipe can be made with any fruits in season — a summer favorite in Ireland is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream. See the recipe for Rhubarb-Ginger Crumble »
Concord Grape Pie
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early ’70’s. See the recipe for Concord Grape Pie »