Vegetarian

Dessert

Baking

I love this basic, elegant, classy tart. It’s reserved and restrained, it’s prim and proper, it’s creamy and delicious. It’s also one of the more flexible desserts in this book, and if you’re the type of baker who loves to arrange your fruit like a gorgeous mosaic, well, this recipe is for you. Three distinct components, comprising an easy shortbread-like press-in crust, silky vanilla custard, and whatever fruit strikes you as most lovely when it comes time to makes this tart. Since the crust and custard already give you something so fantastic, whatever you choose to top it with is truly a cherry on top, no pun intended (unless you’re using cherries, then definitely pun intended).

Simple Fruit Tart

American

Brunch

For those who don’t bake and for those that do, for those who like their desserts on the less-sweet side, the crunchy side, the unfussy side, this dessert is for you. I can’t stress enough how infallible it is, virtually unable to mess up.

The buttery cornmeal crust doubles as a crumble topping for texture on both sides for maximum crunchiness, the key to my heart. As for the fruit, while a stonefruit moment may tempt you, this is truly a moment for berries. Blueberries are hard to beat for their juiciness and rich-in-pectin jammy texture, but feel free to mix in blackberries, raspberries or mulberries/huckleberries (if you’re lucky to find either).

This recipe is also a prime candidate for baking in “whatever you have around.” Tart pan, pie plate, square baking dish; It is also easily doubled to make in a 9x13 for more of a “bar” and less of a “tart.”

Blueberry Cornmeal Tart

Breakfast

Biscuit making is a practice, a recipe you begin to feel rather than follow. Like pie dough, they’ll only get better every time you make them, but starting with a great recipe will help. This one does not require a food processor, because I believe flat, shaggy pieces of butter create flakier layers than small, pebble-like bits, and it uses two types of leavening in conjunction with buttermilk for foolproof lift.

Luckiest Biscuits in America

Maybe even sadder now that the house is no longer always full of muffins, but he now knows what a great muffin is: Not all that sweet but still sweet enough to be described as “a nice little treat.” Pleasantly eggy in the way a good pancake is, moist but not cake-y, domed with a nice little mushroom top but without sacrificing the quality of the interior (nobody will be eating just the top off these muffins, they are good the whole way through). No crumble topping because I find that to be distracting and annoying to make and if I wanted coffee cake, that’s what I would make (side note: I should make a coffee cake soon). More blueberries than you think possible to fit inside, but they do. Doesn’t require any sort of electric mixer or complicated technique. Is great with some nice salted butter but doesn’t depend on it. And perhaps most importantly, a great muffin is excellent (maybe even better) the next day.

Blueberry Muffins

Sweet Enough

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