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apricot-pistachio tart

MAKES ONE 9 × 17-INCH TART

1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted

½ cup granulated sugar

8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes

1 large egg

1 teaspoon pure vanilla extract

Pinch of salt

All-purpose flour, for dusting

1 box (17¼ ounces) puff pastry, thawed

1¼ pounds apricots (about 6), cut into ¼-inch-thick wedges

1 large egg yolk

1 tablespoon heavy cream

2 tablespoons turbinado or other raw sugar

¼ cup apricot jam

1. Process 1 cup nuts and the granulated sugar in a food processor to combine. Add the butter; process until a paste forms. Add the egg, vanilla, and salt; process to combine. Set aside.

2. On a lightly floured surface, press the edges of both pastry sheets together to form one large sheet. Roll out to a 9 × 17-inch rectangle; transfer to a baking sheet. Spread the reserved pistachio mixture over the dough, leaving a ¾-inch border.

3. Position the rectangle so a short end is nearest you. Arrange the apricots on top in 4 vertical rows, alternating the direction in which apricots face from row to row. Fold in the edges of the dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.

4. Preheat the oven to 400°F. Whisk together the yolk and cream; brush the egg wash over the edges of the tart shell. Chop the remaining tablespoon nuts; sprinkle the nuts and turbinado sugar over the apricots. Bake, rotating the sheet halfway through, until the crust is deep golden brown and the fruit is juicy, about 35 minutes. Let cool on a wire rack.

5. Meanwhile, heat the jam with 1½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush the glaze over the fruit.

sweet cherry galette

MAKES ONE 14-INCH TART

All-purpose flour, for dusting

Pâte Sucrée (Basics; do not divide dough into 2 pieces)

¼ cup plus 2 tablespoons sugar

¼ cup unsalted almonds, toasted and cooled

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

1½ pounds sweet cherries, such as Bing, pitted

2 tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk

1 tablespoon heavy cream

1. On a piece of lightly floured parchment, roll out the dough to a 16-inch-long oval (¼ inch thick). Transfer the dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.

2. Process ¼ cup sugar and the almonds, nutmeg, and salt in a food processor to combine. Gently toss with the cherries.

3. Preheat the oven to 375°F. Spoon the cherries over the dough, leaving a 2-inch border. Dot with butter. Fold in the edges, pressing gently. Refrigerate until cold, 30 minutes.

4. Whisk the yolk with the cream; brush over the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

panna cotta tartlets with strawberries

MAKES SIX 4-INCH TARTLETS

If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.

2½ teaspoons unflavored gelatin

Vegetable oil, for brushing

2½ cups heavy cream

¾ cup sugar, plus 2 tablespoons, if needed

½ cup crème fraîche

½ teaspoon pure vanilla extract

Pâte Sucrée (Basics)

All-purpose flour, for dusting

1 pound strawberries, hulled and halved lengthwise, or quartered, if large

1 teaspoon balsamic vinegar

1. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3¼ inches in diameter) with oil.

2. Bring the cream and ½ cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among