DESSERTS

CHRISTPHER CHUNG

Fresh Peach Tart

For dough: In a food processor, blend sugar and butter on low speed until combined. Add vanilla. Mix well, then add the flour slowly until dough forms. Do not overmix. Place dough onto plastic wrap and let chill for 4 hours. Roll out and form into tart pan. Bake at 350 degrees for 10 minutes.

For pastry cream: Bring hot milk, 2 ounces of the sugar and the vanilla to a boil. In a second pan, blend together the cornstarch and second 2 ounces of sugar, then blend in egg and yolks. Pour hot milk over the mixture and stir constantly over low heat until thick. Place butter in small pieces on top of cream. When cream is cool, stir in butter.

To assemble: Place pastry cream inside each tart shell. Top with the fresh peach slices.

— Summer Sebastiani

Makes 4 small tarts

For dough

4 ounces powdered sugar 8 ounces unsalted butter 1 teaspoon vanilla 12 ounces all-purpose flour

For pastry cream

16 ounces whole milk, hot 2 ounces sugar 1 teaspoon vanilla 1 ounce cornstarch 2 ounces sugar 1 whole egg 2 egg yolks 2 ounces butter

For topping

4 fresh peaches, pitted and sliced

Apple-Almond Tart

In a food processor, pulse the flour, sugar and salt for a few seconds until combined. Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10 pulses. Beat the egg yolk with vanilla extract and water. Add to dry ingredients and keep pulsing until the dough is no longer dry and starts to clump together, about 10 to 15 seconds. Do not process to the point that a large ball of dough is formed; the dough should be quite crumbly with large clumps.

You also can check if the dough is done by pressing a piece between your thumbs; the dough should stick without feeling dry or crumbly.

Gather the dough into ball; flatten into disc. Wrap in plastic and chill until firm, at least 1 hour.

Remove dough from the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan with a removable bottom. Cover the pan with plastic wrap and place in the freezer until firm, about 30 minutes.

To bake the crust: Preheat oven to 375 degrees and place a rack in the center. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans or uncooked rice, making sure the weights are fully distributed over the entire surface of the crust. Bake the crust for 20 minutes at 375 degrees. To cool, transfer the crust to a wire rack and remove the weights and foil.

Makes 1 9-inch tart 203 grams all-purpose flour 60 grams powdered sugar 1/4 teaspoon kosher salt 128 grams cold unsalted butter, cubed 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon ice-cold water

Almond filling and apple slices

In a food processor, pulse the almond meal and sugar until blended, then add the butter and process again until smooth. Add the eggs one at a time, followed by the lemon zest and almond extract. Process once more until filling is thoroughly mixed. Just before assembling the tart, peel, core and thinly slice the apples.

Assembling and baking the tart: When the tart crust is cooled, whisk an egg and use a pastry brush to coat a thin layer of whisked egg all over the crust. Spread the prepared almond filling into the crust and arrange the apple slices and sliced almonds on top. With a small bunch of apple slices in your hand, you can fan them out and place them gently on the tart, covering about half the top of the tart.

Bake at 350 degrees for approximately 30 to 45 minutes or until the crust and filling have bronzed. Allow to cool slightly before dusting with powdered sugar, if desired.

Makes 2 cups of filling 4 ounces almond meal 3½ ounces sugar 4 ounces unsalted butter, room temperature 2 eggs 1 teaspoon lemon zest 1/2 teaspoon almond extract 3 medium-size Golden

Delicious apples 1/2 ounce sliced almonds 1 egg, whisked

ALVIN A.H. JORNADA

Warm Fig and Thyme Crisp

For pastry: Preheat the oven to 350 degrees. In a food processor, grind the walnuts until medium-fine with 6 tablespoons of sugar and set aside. In an electric mixer, mix 3/4 cup sugar, brown sugar, salt, baking powder and flour until well combined. Add the butter and mix until clumps form. Add the vanilla and egg yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the bottom of an ungreased pan and bake until dough is light brown, about 25 to 30 minutes.

For jam: In a heavy-bottom pot, combine the figs, sugar, lemon zest, thyme and lemon juice and pour in enough water to cover. Bring to a boil and cook for 10 minutes. Reduce the heat and simmer until the figs are tender, about 30 minutes. Remove the thyme. Puree the mixture in a food processor until smooth.

To assemble the crisp, spread the jam evenly over the baked dough. In a bowl, crumble together the remaining third of dough and the walnut and sugar mixture. Sprinkle the mixture over the fig jam and bake for 50 minutes.

Garnish with ice cream, roasted figs and caramel sauce.

— John Toulze

Makes 9-by-12-inch crisp

For pastry

2 cups walnut halves 6 tablespoons plus 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 11/2 teaspoons salt 11/2 teaspoons baking powder 41/2 cups flour 3/4 pound (3 sticks) butter, sliced thin 3 teaspoons vanilla extract 3 egg yolks

For jam

21/2 pounds dried figs 3/4 cup granulated sugar — Zest of 3 lemons, grated 1 bunch thyme, tied with twine 3 tablespoons lemon juice

For garnishes

— Vanilla ice cream — Roasted figs — Caramel sauce

Apple Cranberry Crostata

with Cinnamon Topping

For crust: Mix flour, sugar and salt in a medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add ice water.

Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour or up to 1 day.

For topping: Mix flour, brown sugar, cornmeal, cinnamon and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.

For filling: Set rack at lowest position in oven and preheat oven to 400 degrees. Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples and cranberries. Add 3 tablespoons melted butter and toss to coat.

Roll out dough on floured sheet of parchment paper to a 131/2-inch round. Arrange apple filling in center, mounding slightly and leaving 2-inch dough border. Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal.

Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.

Slide rimless baking sheet under parchment and crostata and place in oven.

Bake until crust is crisp and apples are tender, about 40 minutes, rotating baking sheet after 20 minutes.

Run knife under crostata to loosen from paper. Cool completely on paper on baking sheet.

Makes 8 servings

For crust

1 cup all-purpose flour 1/2 teaspoon sugar 1/8 teaspoon salt 6 tablespoons chilled unsalted butter, diced 3 tablespoons ice water

For crumb topping

2/3 cup all-purpose flour 6 tablespoons (packed) golden brown sugar 2 tablespoons yellow cornmeal 11/4 teaspoons ground cinnamon 1/8 teaspoon salt 6 tablespoons chilled unsalted butter, diced 2/3 cup blanched slivered almonds

For filling

7 tablespoons sugar, divided 1 vanilla bean, split lengthwise 4 large pippin or Sierra

Beauty apples, peeled, halved and sliced 1/4 inch thick 3/4 cup dried sweetened cranberries 4 tablespoons unsalted butter, melted and divided

— Lisa Lavagetto

Grilled Fruits with Mint Custard Sauce

For the grill sauce: In a small saucepan, combine the ingredients and simmer until thickened, about 5 minutes. Remove from heat and whisk to combine into a smooth sauce.

For the fruit: Brush or dip fruits in sauce and then quickly grill over medium-hot coals until nicely marked, about 2 minutes total. Remove and slice fruit boldly. Arrange the grilled fruit attractively in shallow soup plates. Spoon custard sauce around and scatter berries over top.

Mint Custard Sauce

In a bowl, whisk the sugar and egg yolks together until light and sugar is dissolved. In a small saucepan, scald cream with mint leaves.

Off heat, slowly beat cream mixture into egg mixture. Add vanilla.

Return mixture to saucepan and cook over moderate heat, stirring constantly, until sauce just begins to thicken, about 3 minutes. Be careful not to cook too long or egg will scramble. Immediately strain, discarding leaves and refrigerate with a sheet of plastic wrap pressed onto the custard to keep a skin from forming. Can be made 3 days ahead. — John Ash

Makes 8 servings

For grill sauce

¼ cup dry white wine 4 tablespoons unsalted butter 3 tablespoons honey ¼ teaspoon ground white pepper ¼ teaspoon ground allspice

Fruit for grilling

2 large, firm, ripe nectarines or peaches, halved and pitted 4 ripe plums, halved and pitted 8 figs, halved 1 small fresh pineapple, peeled, cored and cut in thick slices — Mint Custard Sauce (recipe below) 3 cups mixed fresh berries of your choice

Makes about 3 cups ½ cup sugar 5 egg yolks 2 cups light cream (half and half) ½ cup fresh mint leaves, lightly packed ½ teaspoon vanilla extract

JOHN BURGESS

Bûche de Noël

For cake: Preheat oven to 375 degrees. Line a 9-by-13-inch rimmed baking sheet with parchment paper. Grease paper.

In a bowl, beat yolks with half the sugar on high for 5 minutes. Beat in vanilla and cocoa powder. Pour mixture into another bowl and wash bowl and whisk attachment. In the clean bowl, beat whites with cream of tartar and salt until soft peaks form. Slowly add the rest of the sugar and continue whisking until stiff peaks form. Fold a third of egg whites into yolk mixture until mostly mixed in. Gently fold in the rest of the whites.

Pour cake batter into prepared pan and bake until cake springs back, 10 to 15 minutes. Cool for 3 minutes. Flip cake onto a clean kitchen towel that has been dusted with cocoa powder. Gently roll the cake while it is still hot. Wrap in plastic and refrigerate until cold.

For mousse: Over a double boiler or a metal bowl set over a pan of boiling water (but not touching the water), melt chocolate and butter until completely melted. Turn off heat and leave top of double boiler or bowl in place to keep chocolate warm while you prepare the egg whites.

In a separate bowl, beat whites until stiff but not dry. Add yolks to the warm chocolate mixture. Fold whipped whites into chocolate. Fold in softly whipped cream. Remove cake from refrigerator and unwrap and unroll cake. Spread all of chocolate mousse mixture evenly on top of cake. Roll up cake and filling slowly. Wrap finished cake and place in

Makes 8 to 10 servings

For cake

6 egg yolks ¾ cup sugar 1 teaspoon vanilla extract ½ cup cocoa powder, sifted 5 egg whites — Pinch of cream of tartar — Pinch of salt

For mousse

5½ ounces semisweet chocolate, chopped 1½ ounces unsalted butter 2 egg whites 2 egg yolks ½ cup heavy cream, whipped to soft peaks

For ganache

8 ounces of semisweet chocolate, chopped ¾ cup heavy cream 1 ounce (2 tablespoons) unsalted butter

freezer until mousse is set.

For ganache: When mousse is firm, prepare ganache. Place chopped chocolate in a small bowl. Bring cream and butter to a rolling boil in a small saucepan. Immediately pour hot cream over chocolate and let sit for 1 minute. Gently whisk chocolate until smooth.

Remove cake from freezer and unwrap. Carefully spread warm ganache onto cake. Allow the ganache to set for 2 to 3 minutes. While it’s still soft to the touch, use an offset spatula or fork to create “bark” on the “log” by making long strokes on the ganache.

Refrigerate cake until ganache is hardened and set. Keep in fridge and serve cold, within an hour of taking out of the fridge.

— Casey Stone

Flourless Chocolate Cake with Red Wine Cherry Compote

Butter an 8-inch cake pan and line it with parchment. Preheat oven to 350 degrees. Sift the sugar and cocoa powder together into a small bowl, and set aside.

Set a pot on the stove with 2 inches of water for a water bath, and bring to a simmer. In a bowl that will sit in the top of the pot, add the chopped chocolate and butter. Place the bowl over the heat and gently stir with a heat-proof spatula until just melted (do not allow to get too warm). Whisk in the sugar and cocoa powder mixture until fully incorporated. Whisk in each egg individually, just incorporating each before adding the next. Whisk in vanilla and salt.

Pour the batter into the prepared pan, and place on a rack in the center of the oven. Bake for 30 minutes, until just set. Remove from the oven and cool to room temperature before turning out.

For the whipped crème fraîche: In a bowl, whisk together the sugar and crème fraîche until smooth. In a separate bowl, whip the heavy cream until medium stiff peaks form. Fold the whipped cream into the crème fraîche mixture. Makes 2 to 3 cups.

To serve, slice into even slices and place on plates. Spoon 2 tablespoons dried cherries and syrup (see recipe below) next to the cake slice and top with the whipped crème fraîche.

Makes 6 to 8 servings 11/4 cups sugar 1/4 cup cocoa powder 10 ounces roughly chopped bittersweet chocolate 1/2 cup unsalted butter, cut into chunks 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon kosher salt

For whipped crème fraîche

11/2 tablespoons sugar 1/4 cup crème fraîche 1/2 cup heavy cream

Cherry Red Wine Compote

Bring the wine, cinnamon stick and sugar to a simmer and add the cherries. Return to a simmer and cook for 5 minutes, until the cherries plump. Remove from the heat and allow to cool fully. Remove the cinnamon stick. Serve at room temperature. Will keep in the fridge for up to 1 week.

— Liza Hinman

Makes about 2 cups 1 cup dry red wine 1/2 cinnamon stick 1/2 cup sugar 1 cup dried sour cherries

PAIRING SUGGESTION: For all these dessert recipes, the overriding consideration is to balance the sweetness of the wine or other beverage with the sweetness of the recipe. If a lot of sweet is not your preference, go with good coffee with acidity to cut through the sweetness of the recipe. Good dessert wines such as late-harvest wines, ice wine, Sauternes or sweet sherries are rich, complex desserts by themselves.