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3. Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.

4. Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.

5. Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.

6. Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.

sugar plum tart

MAKES ONE 10-INCH TART

1 disk Pâte Sablée (Basics)

Almond Frangipane (Basics)

1 pound 2 ounces sugar plums or other small plums, halved crosswise and pitted

3 tablespoons turbinado or other raw sugar

Confectioners’ sugar, for dusting

1. Press the dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

2. Preheat the oven to 350°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 10 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

3. Spread the frangipane in the shell. Arrange the plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust the tart with confectioners’ sugar.

blueberry-lemon tart

MAKES ONE 9-INCH TART

1 disk Pâte Sablée (Basics)

½ cup sugar

3 tablespoons all-purpose flour, plus more for dusting

2 pinches of salt

1 cup low-fat buttermilk

2 large eggs, separated, room temperature

½ teaspoon pure vanilla extract

1 tablespoon freshly grated lemon zest

2 teaspoons fresh lemon juice

Pinch of cream of tartar

2 cups blueberries, picked over

1 tablespoon honey

1. Preheat the oven to 375°F. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out the dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Refrigerate 15 minutes. Peel off the parchment; press the dough into the ring. Trim flush with the top edge of the ring. Refrigerate until cold, about 30 minutes.

2. Prick the dough all over with a fork. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the crust starts to turn golden, 20 to 25 minutes. Remove the parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.

3. Whisk together ¼ cup sugar, the flour, and a pinch of salt; set aside. Whisk the buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in the sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in the vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.

4. Meanwhile, put the whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With the mixer running, gradually add the remaining ¼ cup sugar. On medium-high speed, beat until stiff, glossy peaks form.

5. Gently fold the pastry cream and 1 cup berries into the meringue. Pour the mixture into the tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes.