Fruit

This tart can be made with store-bought or homemade puff pastry. If using store-bought, you will need one 17 1/4-ounce package, which includes two sheets; divide the filling and the cherries in half, and bake two galettes instead of one.

This traditional French apple tart is really more of an upside-down single-crust pie. Our method is unique because the apples are not cooked on the stovetop before baking; instead, they cook entirely in the oven.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

Small squares of this tart make excellent hors d’oeuvres. Save the extra peach purée to blend with sparkling white wine for a refreshing cocktail.

Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using.

Try this bread toasted in the morning for breakfast.

These pastries would be delicious with a cup of tea in the afternoon.

Look for a coconut that is heavy for its size; when you shake it, you should be able to hear the liquid sloshing inside. The husk should be dark brown without any cracks (which could allow moisture to escape), and the eyes should be dry and free of mold.

Using canned apricots instead of fresh allows you to make these breakfast pastries year-round. Choose the prettiest halves and reserve the rest for another use.

The puff pastry can be baked a day in advance; keep in an airtight container at room temperature. The blueberry sauce can be refrigerated for up to three days.

This classic tart has a filling of frangipane (an almond-flavored cream) and caramelized pears enclosed between two layers of puff pastry. The tart is named for the French town in which it was created. It is best eaten the day it is baked.