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2½ cups plus 1 tablespoon all-purpose flour, plus more for dusting

½ cup almond flour

1½ teaspoons baking powder

¼ teaspoon salt

1¾ cups plus 2 tablespoons granulated sugar

7 large egg yolks

3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise

1 teaspoon pure almond extract

1 vanilla bean, halved lengthwise, and seeds scraped to loosen

1¾ cups whole milk

Freshly grated zest of 1 orange

1 tablespoon heavy cream

2 tablespoons sliced blanched almonds

Confectioners’ sugar, for dusting

Strawberry-Rhubarb Sauce, for serving (recipe follows)

1. Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.

2. Make the dough: Whisk together 2¼ cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.

3. Put the butter and 1½ cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).

4. Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.

5. Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.

6. Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour ½ cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.

7. Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1½ inches up the sides. Spoon the custard on top, and spread into an even layer.

8. On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.

9. Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners’ sugar. Serve with the strawberry-rhubarb sauce.

strawberry-rhubarb sauce

MAKES 2½ CUPS

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces

6 tablespoons sugar

1½ cups strawberries (8 ounces), hulled and halved

½ teaspoon pure vanilla extract

Bring the rhubarb, sugar, and ¼ cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

raspberry-swirl cheesecake

MAKES ONE 9-INCH CAKE

1 cup finely ground graham crackers (5 ounces; about 8 sheets)

2 tablespoons unsalted butter, melted

1¾ cups sugar

6 ounces raspberries (about 1½ cups)

4 packages (8 ounces each) cream cheese, room temperature

Pinch