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crisp coconut and chocolate pie

MAKES ONE 8-INCH PIE

4 tablespoons unsalted butter, softened

11 ounces sweetened shredded coconut (about 6 cups)

8 ounces semisweet or bittersweet chocolate, finely chopped

1¼ cups heavy cream

1. Preheat the oven to 350°F. Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade. Process until the mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle the remaining coconut over the mixture, and combine with your fingers.

2. Place an 8-inch tart pan with a removable bottom on a baking sheet. Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy. Place a ring of aluminum foil over the edges to prevent burning. Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.

3. Place the chocolate in a medium heatproof bowl. Bring the cream just to a boil in a small saucepan, and pour over the chocolate. Let sit 10 minutes, and stir until the chocolate is melted and combined. Let cool, and pour into the coconut crust. Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour. Cut into wedges, and serve.

plum galette

MAKES ONE 16 × 18-INCH GALETTE

1 tablespoon all-purpose flour, plus more for the work surface

Galette Pâte Brisée (recipe follows)

½ cup finely ground toasted hazelnuts

2 tablespoons light–brown sugar

1 tablespoon cornstarch

¼ teaspoon salt

1½ pounds (about 5) plums, sliced into ½-inch-thick wedges

3 tablespoons granulated sugar

1 large egg, lightly beaten

½ cup plum or red currant jam

1. Preheat the oven to 425°F, with a rack in the lower third. On a lightly floured work surface, roll out the pâte brisée to 1/8 inch thick. Trim the edges to form a 16 × 18-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine the flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover the middle of the dough, leaving a 3-inch border all around.

2. Arrange the plums in rows on top, slightly overlapping the slices and alternating the direction of each row. Sprinkle the plums with granulated sugar. Fold the dough to enclose the edges; brush the dough with egg wash. Chill 30 minutes in refrigerator.

3. Bake 10 minutes. Reduce the oven heat to 400°F; bake until the pastry is golden brown and the plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat the jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over the plum slices. Serve.

galette pâte brisée

MAKES ENOUGH FOR 1 GALETTE

2½ cups all-purpose flour

1 teaspoon salt

8 ounces (2 sticks) chilled unsalted butter

½ cup ice water

In the bowl of a food processor fitted with the metal blade, pulse the flour and salt. Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds. With the machine running, add the water in a slow, steady stream; process until the dough just holds together. Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well. Chill at least 1 hour in the refrigerator.

raspberry tart

SERVES 6 TO 8

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

All-purpose flour, for the work surface

1 pound Puff Pastry dough (Basics), or best-quality frozen puff pastry (such as Dufour), thawed

1 large egg, lightly beaten

11/3 cups Pastry Cream (Basics)

½ cup heavy cream

2 6-ounce containers fresh raspberries, rinsed and dried

¼ cup confectioners’ sugar

1. Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a rectangle at least 9 × 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife,