Apricot Custard Tart

Yield: 6-8 servings

INGREDIENTS

1baked 91⁄2-inch tart shell; see cook’s notes About 5ripe apricots (13ounces), pitted

1 cup sugar

2 large egg yolks

3⁄4 cup heavy whipping cream

2 tablespoons all-purpose flour

Pinch of salt

1⁄4 cup sliced almonds

Cook’s notes: To save time, use store-bought refrigerated pie crust, such as Pillsbury Pie Crusts (15-ounce package). There are 2 round sheets of dough in package. Press 1into a 91⁄2-inch tart pan with removable bottom, folding over edge to reinforce sides with a double layer of dough. If it seems skimpy, cut wedge from second sheet of dough in package and patch it in place where needed, pushing to seal. Or prepare pie crust from scratch. To bake, cover dough with sheet of waxed paper or parchment paper; add pie weights or uncooked beans or rice. Bake in 350-degree oven 15minutes. Remove paper and weights. Bake additional 5-7 minutes or until golden brown.

PROCEDURE

1: Adjust oven rack to middle position. Preheat oven to 325degrees. Place baked tart shell on rimmed baking sheet; set aside.

2: Cut apricots into wedges about 3⁄4-inch thick; arrange in tart shell.

3: In medium bowl, combine sugar, yolks and cream. Whisk until combined. Stir in flour and salt. Carefully pour mixture over apricots. Sprinkle almonds over top.

4: Bake until custard is almost completely set, about 35-40minutes. Best served slightly warm or at room temperature the same day it’s baked.

Source: “Four-Star Desserts,” by Emily Luchetti (Harper Collins, $32.50)

Blueberry Fool

When it comes to food titles, a fool is a simple dessert that showcases fruit and whipped cream. Why is it called a fool? It is believed to have originated from the French word “fouler,” which means to press or to mash.

It goes together quickly and can be prepared 3 hours in advance and refrigerated. Other fruits are often used to make fool, but blueberries are one of my favorites. I like to serve it accompanied with crisp cookies for texture contrast and, well, cookie flavor.

Yield: 4 servings

INGREDIENTS

1 cup fresh blueberries, washed and picked over to remove stems

1 teaspoon fresh lemon juice

1tablespoon granulated sugar

2 tablespoons water

3⁄4 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For serving: crisp cookies

PROCEDURE

1: In small, nonreactive saucepan, combine berries, juice, sugar and water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken somewhat, about 5minutes. Remove from heat and transfer to small bowl. Place bowl in large bowl of ice water and stir mixture occasionally until cold.

2: In bowl of electric mixer, combine cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold 1⁄3 cup of blueberry mixture into whipped cream mixture. Spoon mixture into 4dessert bowls. Spoon remaining blue-* berry mixture over tops. Refrigerate up to 4hours. Serve chilled and pass cookies at the table, or set each dessert bowl on a plate and place a cookie or two on plate next to each serving.

Source: “What To Have for Dinner,” from Martha Stewart Living (Clackson Potter, $20)

Rhubarb Upside-Down Cake

Rhubarb is a late spring, early summer vegetable that often masquerades as a fruit in tasty sweet-sour desserts. Most years, rhubarb disappears from the marketplace in early July, so if you want to make this delicious cake, move quickly to buy the fresh rhubarb. My supermarket has a large produce section and stocks it in a pretty, red pile close to the lettuce. I also find it in farmers markets. This luscious cake has three layers, and once baked and partially cooled it is inverted to show off the layer of rhubarb. Below the rhubarb, there’s a layer of butter cake and a layer of crunchy streusel, made with sliced almonds, butter, flour and sugar, plus a pinch of salt.

The recipe calls for unsalted butter. If you substitute salted butter, omit the salt.

Yield: 8 servings

INGREDIENTS

Soft butter and parchment paper to prep baking pan Streusel: 1⁄2 cup (2 1⁄2 ounces) all-purpose flour

1⁄2 cup sliced almonds

1⁄4 cup (13⁄4 ounces) granulated sugar 4tablespoons unsalted butter, melted

1⁄4 teaspoon salt

Rhubarb: 3⁄4 cup (51⁄4 ounces) granulated sugar 11⁄2 teaspoons cornstarch

1 teaspoon grated lemon zest

1pound fresh rhubarb, trimmed, cut into 1⁄2-inch wide crosswise slices

2tablespoons unsalted butter

Cake: 6tablespoons unsalted butter, melted, cooled 1cup (5ounces) all-purpose flour

1 1⁄2 teaspoons ground cardamon; see cook’s notes 1 teaspoon baking powder

1⁄2 teaspoon salt

1cup (7ounces) granulated sugar

2 large eggs

1⁄2 cup sour cream

1teaspoon grated lemon zest, plus 1tablespoon juice 1 teaspoon vanilla extract

2tablespoons red currant jelly or cherry jelly

Cook’s notes: Ground cardamon is delicious in this cake, but I must warn you, it can be pricey. I recently bought it at my local supermarket, and a 1.9-ounce jar was $17. It is less expensive at ethnic shops. For me, it was worth the price because I make a lot of Middle Eastern dishes and chai drinks, as well as curries. For a less expensive substitute, use 1teaspoon ground cinnamon and 1⁄2 teaspoon ground ginger.

PROCEDURE

1: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 8-inch square baking pan with butter, line bottom with parchment paper, and grease parchment.

2. Streusel: Stir all ingredients in medium bowl until well combined. Set aside.

3. Rhubarb: Stir 3⁄4 cup sugar, cornstarch and zest in large bowl. Add rhubarb and toss well to coat. Drizzle with melted butter and toss to incorporate. Transfer to prepared pan. Press rhubarb slices into bottom of pan, making sure there are no large gaps – this may involve some rearranging and there may be pieces that will not fit in a single layer.

4. Cake: Melt 6 tablespoons butter and set aside to cool. Whisk flour, cardamom, baking powder and salt together in medium bowl; set aside. Whisk sugar and eggs in large bowl of electric mixer and beat on medium speed until blended, about 45 seconds. Add cooled melted butter and beat on medium speed until blended. Add sour cream, zest, juice and vanilla; beat until combined. Add flour mixture and beat just until combined. Pour into pan evenly over the rhubarb. Break up streusel with your hands and sprinkle in even layer over batter. Bake until cake is golden brown and toothpick inserted in center comes out clean, 45-50 minutes.

5: Transfer pan to wire rack and let cook for 20minutes. Run knife around edges of pan to loosen cake, then invert onto serving platter. Gently remove parchment paper. Let cool for about 10minutes. Microwave jelly in small bowl until fluid, about 20seconds. Using a pastry brush, gently dab jelly on top. Serve warm or at room temperature. Source: Cook’s Illustrated magazine

PHOTO BY CATHY THOMAS Rhubarb is technically a vegetable, not a fruit, but its sweet and sour notes fit neatly into a dessert such as this upside-down cake.

PHOTO BY CATHY THOMAS In cooking parlance, a fool is a simple dessert made with fruit and whipped cream, such as this easy-tomake blueberry concoction.