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6. Meanwhile, heat the remaining cup berries and the honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon the glazed berries over the tart.

fig and grape tart

MAKES ONE 4 × 14-INCH TART

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

1 cup Almond Frangipane (Basics)

4 ounces figs (about 4), halved lengthwise, or quartered, if large

1/3 cup black seedless grapes, halved

1 tablespoon turbinado or other raw sugar

Gorgonzola dolce, for serving

1. Press the dough into a 4 × 14-inch rectangular 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 375°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 15 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 tart shell. Arrange the figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on a rack. Serve with Gorgonzola dolce.

strawberry tartlets

MAKES SIX 4-INCH TARTLETS

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

1 cup plus 2 tablespoons all-purpose flour

1½ tablespoons plus 3 tablespoons sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

1 tablespoon ice water, plus more needed

1½ pounds (2 pints) fresh strawberries, hulled, washed, and halved, or quartered, if large

2 cups crème fraîche

1. Pulse the flour, 1½ tablespoons sugar, and salt in a food processor to combine. Add the butter; process until the mixture resembles coarse meal.

2. In a small bowl, mix together the egg yolk and ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Process until the dough just holds together, about 20 seconds. If the dough feels dry, add more ice water, 1 tablespoon at a time.

3. Preheat the oven to 400°F. Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans. Prick the bottoms with a fork. Refrigerate the shells until firm to the touch, at least 30 minutes.

4. Line each shell with foil, and fill with pie weights or dried beans. Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove the foil and weights. Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove the shells from the pans.

5. Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.

6. When ready to serve, fill each tart shell with about 1/3 cup crème fraîche; divide the strawberries evenly among the tarts.

buttermilk pie

MAKES ONE 10-INCH PIE

Graham Cracker–Coated Piecrust (recipe follows)

3 cups buttermilk

½ cup (1 stick) unsalted butter, melted and cooled

8 large egg yolks

2 teaspoons pure vanilla extract

2 cups sugar

½ cup all-purpose flour, plus more for the work surface

½ teaspoon salt

1 tablespoon finely grated lemon zest

Blackberry and Blueberry Sauce (recipe follows)

1. Preheat the oven to 400°F. Prick the bottom of the pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until the edges are lightly browned, about 25 minutes. Remove the foil and weights, and bake until the crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack.

2. Reduce the oven heat to 350°F. In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine the sugar, flour, and salt. Whisk into the dry ingredients. Pass through a fine sieve