Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 
  
  4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
  
  


• 
  
  Vanilla ice cream for serving
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It's OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

• 
  
  1-1/2 Tbs. raspberry vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. roasted walnut oil
  
  


• 
  
  2 tsp. chopped chives
  
  


• 
  
  5 oz. (5 cups) mixed baby greens
  
  


• 
  
  1 cup fresh raspberries
  
  


• 
  
  1/2 cup coarsely chopped walnuts, lightly toasted
  
  


• 
  
  1-1/2 oz. (1/3 cup) crumbled ricotta salata
  
  

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.

Raspberry & Champagne Ice Cream Floats

This recipe, excerpted from the cookbook Dessert Express, is an elegant take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in a glass of champagne.
Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 
  
  1 cup fresh raspberries, picked over
  
  


• 
  
  1 pint vanilla ice cream, slightly softened
  
  


• 
  
  1/4 cup framboise or other raspberry eau de vie
  
  


• 
  
  2 cups chilled dry champagne or sparkling wine
  
  

Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.

Fresh Raspberry Pie

This pie, excerpted from the book Sweetie Pies, can be made as one large double-crusted pie, or as individual tartlets with pastry cutouts placed on top, as shown. Roll out the extra pie dough, then cut out small shapes (diamonds, hearts, stars) with a cookie cutter or knife. Bake the cutouts on a cookie sheet until golden brown, then arrange them on top of the pie filling after the pie is baked.

For the crust:

• 
  
  2-1/4 cups all-purpose flour.
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup chilled vegetable shortening
  
  


• 
  
  5 to 6 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed.
  
  

For the filling:

• 
  
  5 cups fresh raspberries, rinsed and drained
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1/2 cup sugar, or more, depending on the sweetness of the berries
  
  


• 
  
  1 Tbs. grated lemon rind
  
  


• 
  
  1 large egg white, lightly beaten
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  Milk for brushing (optional)
  
  


• 
  
  Sugar for sprinkling (optional)
  
  

Make the dough:

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It’s better to err on the side of not having enough liquid than to have too much; you don’t want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.

With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight. 

Roll out the dough and fill the pie:

Preheat the oven to 425°F.


Gather the dough into two balls, one slightly larger than the other. Refrigerate the smaller ball. On a lightly floured work surface, roll out the larger ball of dough into a 12-inch circle about 1/8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the plate. Fold one side of the crust over in half. Fold the crust into quarters. Pick up the crust so that the center point is positioned in the center of the plate. Unfold the dough and press it firmly into the pie plate.


In a large bowl, combine the raspberries, flour, sugar, and lemon rind and gently toss to combine.


Using a pastry brush, brush the inside of the bottom crust with the egg whites, then spoon in the filling. Sprinkle the top of the filling with cinnamon, then dot it with the butter.


Remove the dough for the top crust from the refrigerator and roll it out into an 11-inch circle the same way you rolled out the bottom crust. Lay the top crust over the filling. To dress up the pie, press together the top and bottom edges of the crust all around the pie, then fold down the edge like a shirt collar. Using kitchen shears or a sharp knife, cut 1/4-inch-long slits all the way around, about 1/2-inch apart. Raise up every other tab to a 90-degree angle, so there’s a flag up, flag down, flag up, flag down design running around the rim. Cut slits in the crust to allow the steam to escape. If you like, you can brush the top with milk and sprinkle with a scant amount of sugar.

Bake the pie:

Place the pie in the oven on a cookie sheet. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake until the crust is golden, another 35 to 40 minutes. Cover the edge of the crust with a 2- to 3-inch-wide strip of aluminum foil if it starts to brown excessively. Let cool to room temperature on a wire rack.

Lemon-Raspberry Crostata

This rustic tart has a sweet crust, almost like a sugar cookie. It is filled halfway with almond frangipane-almond paste, butter and egg-and baked. The frangipane is then topped with a Meyer lemon custard and fresh raspberries and baked again. It is served at room temperature with a dollop of whipped cream and some chopped toasted almonds.

For the crust

• 
  
  1 cup (2 sticks) unsalted butter, at room temperature
  
  


• 
  
  1/2 cup plus 3 Tbs. granulated sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  3 cups organic all-purpose flour
  
  


• 
  
  1/2 tsp. sea salt
  
  

For the frangipane

• 
  
  1-3/4 oz. almond paste
  
  


• 
  
  3-1/2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup confectioners' sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  1 heaping Tbs. organic all-purpose flour
  
  


• 
  
  Pinch of sea salt
  
  

For the lemon custard

• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1 tsp. organic all-purpose flour
  
  


• 
  
  1/4 cup Meyer lemon juice
  
  


• 
  
  1 large egg
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  Pinch of sea salt
  
  


• 
  
  1-1/2 tsp. Meyer lemon zest
  
  

To finish the tart

• 
  
  1 pint fresh raspberries
  
  


• 
  
  1 cup heavy cream, whipped to soft peaks
  
  


• 
  
  1/2 cup almonds, toasted and roughly chopped
  
  

Make the dough:

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed. Beat in the egg yolks, one at a time. Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.

Make the frangipane:

In the bowl of an electric mixer, using the paddle attachment, beat the almond paste on medium speed. Alternate adding the butter and confectioners' sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste. Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined.

Make the lemon custard:

In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt. Strain through a fine-mesh sieve, stir in the lemon zest and set aside.

Assemble and bake the tart:

Preheat the oven to 375°F.

Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom. Keep pressing in pieces until the entire pan is covered with a 1/4-inch-thick layer of dough. Bake for 10 to 12 minutes, until the crust is just golden. Remove and let cool.

Spread the bottom of the tart shell with a 1/2-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10 to 15 minutes, until the frangipane is set.

Turn the oven temperature down to 325°F. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane. Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes. Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.

Boozy Berry-Topped Tres Leches Cake

This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy summer berries.

For the cake:

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/3 cup whole milk
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the soaking liquid:

• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1 12-oz. can evaporated milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Pinch kosher salt
  
  

For the topping:

• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  3 Tbs. gin or tequila
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  2 cups raspberries
  
  


• 
  
  2 cups sliced strawberries
  
  


• 
  
  1 tsp. finely grated lemon or lime zest
  
  

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the gin or tequila, sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to over-beat). Spread the whipped cream all over the top of the cake. In a medium bowl, toss the raspberries, strawberries, and lemon or lime zest. Spoon the berries over the whipped cream and serve.

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It's OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It's OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Boozy Berry-Topped Tres Leches Cake

This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy summer berries.

For the cake:

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/3 cup whole milk
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the soaking liquid:

• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1 12-oz. can evaporated milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Pinch kosher salt
  
  

For the topping:

• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  3 Tbs. gin or tequila
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  2 cups raspberries
  
  


• 
  
  2 cups sliced strawberries
  
  


• 
  
  1 tsp. finely grated lemon or lime zest
  
  

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the gin or tequila, sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to over-beat). Spread the whipped cream all over the top of the cake. In a medium bowl, toss the raspberries, strawberries, and lemon or lime zest. Spoon the berries over the whipped cream and serve.

Raspberry-Currant Linzer Torte

If possible, use homemade jam for this dessert, named for the Austrian city of Linz. Raspberry or currant would be the classic choice; I have included instructions for a quick raspberry currant ham here, but if you decide to buy the jam, you will need 1 to 1-1/2 cups. To suggest ice cream is gilding the lily, but a little vanilla ice cream along each slice would be nice with this, along with a cup of Viennese-style coffee.

for the crust

• 
  
  1 cup all-purpose flour
  
  


• 
  
  1/2 cup whole wheat flour
  
  


• 
  
  1/4 tsp. sea salt
  
  


• 
  
  1-1/2 Tbs. natural unsweetened Dutch-process cocoa powder
  
  


• 
  
  1/2 tsp. ground ginger, or 2 tsp. peeled and grated fresh ginger
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1 cup almonds or hazelnuts, flaked, finely shredded, or pulsed in a food processor
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 cup unsalted butter
  
  


• 
  
  3 egg yolks
  
  


• 
  
  Grated zest of 1 lemon
  
  

for the jam

• 
  
  1 pound fresh raspberries and red currants, preferably in equal parts
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice
  
  

To finish the torte:

• 
  
  1 egg white whisked with 1 tsp.water, for egg wash
  
  


• 
  
  Chopped hazelnuts or sliced almonds, for garnish
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the crust:

In a medium bowl, stir together the all-purpose flour, whole wheat flour, salt, cocoa powder, ginger, cinnamon, cloves, and almonds until well mixed. In a large bowl combine the granulated sugar and butter and beat with a handheld mixer on medium-high speed or with a wooden spoon until light and fluffy. Add the egg yolks and lemon zest and stir until incorporated. Add the flour mixture to the butter mixture and stir until thoroughly combined and a soft dough forms.

Divide the dough into 2 portions, one twice as large as the other. Press out each portion like a thick hamburger patty, wrap separately in plastic wrap, and refrigerate for at least 30 minutes, until chilled, or up to 24 hours.

Make the jam:

Remove any stems from the currants. In a nonreactive pot, combine the currants and raspberries, granulated sugar, and lemon zest and juice and bring to a boil over high heat. Decrease the heat to a simmer and cook, stirring often, for 15 to 20 minutes, until thick and jammy and a candy thermometer registers 228°F. Be sure to cook the jam long enough (being careful not to scorch) for it to thicken. Remove from the heat and let cool. You should have 1 to 1-1/2 cups.

Make the torte

Preheat the oven to 375°F. Remove only the larger dough portion from the refrigerator and press it onto the bottom and sides of an 8- or 9-inch round tart pan with a removable bottom. Pour in the cooled jam and then refrigerate while you make the lattice for the top.

On a lightly floured work surface, roll out the second dough portion to match the diameter of your pan. With a table knife or a pastry or pizza cutter, cut the dough into 1/2- to 3/4-inch-wide strips. For the fanciest lattice top, lay half of the strips parallel to one another across the tart, spacing them about 1/2 inch apart. Lay the remaining strips perpendicular to the first strips, spacing them about 1/2 inch apart and gently weaving them over and under the first strips. If a strip breaks, just press the broken edges back together. Alternatively, for a simple lattice, place half of the strips parallel to one another across the tart, spacing them about 1/2 inch apart. Then lay the remaining strips on top of and perpendicular to the first strips, spacing them about 1/2 inch apart. Press the ends of each strip onto the edge of the bottom crust.

Brush the lattice strips with the egg wash, then sprinkle the hazelnuts evenly around the outside edge. Bake for 40 to 50 minutes, until the crust is golden brown. (Start checking after 30 minutes and decrease the heat to 350°F if the crust seems to be browning too fast.) Let cool completely on a wire rack, then remove the pan sides. Using a wide metal spatula, carefully slide the torte onto a serving plate. Liberally dust the top of the torte with confectioners’ sugar and cut into wedges to serve.

Rustic Fig and Raspberry Mini Crostatas

An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.

For the dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
  
  


• 
  
  3-3/4 oz. (3/4 cup) whole-wheat flour
  
  


• 
  
  1/4 cup plus 1/2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces
  
  

For the filling

• 
  
  3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
  
  


• 
  
  6 oz. fresh raspberries (1-1/2 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  3 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. fresh thyme, roughly chopped
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  3 Tbs. plus 1 tsp. graham cracker crumbs
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, cut into
  
  


• 
  
  1-1/2 Tbs. heavy cream
  
  

Make the dough

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.

Make the filling

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.

Assemble and bake the crostatas

Tip:

Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.


Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.


Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.


Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.

Almond Raspberry Jelly Roll Cake

A topping of billowy whipped cream, toasted nuts, and raspberries not only looks pretty but also adds textural notes to this almost-flourless cake, making each bite exciting.

For the filling

• 
  
  3/4 cup seedless raspberry jam
  
  


• 
  
  1 cup fresh raspberries
  
  

For the cake

• 
  
  8 oz. sliced almonds (2-1/4 cups)
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  2 Tbs. unbleached all-purpose flour, for the pan
  
  


• 
  
  8 large eggs, separated, whites at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. pure almond extract
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1/4 cup confectioners’ sugar, for dusting
  
  

To finish

• 
  
  3/4 cup heavy cream
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1/4 cup fresh raspberries
  
  

Make the filling

Put the jam in a bowl and stir to loosen. Add the raspberries and lightly crush with the back of a fork.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Spread the almonds on a rimmed baking sheet and toast, stirring once or twice, until golden, about 7 minutes. (Leave the oven on.) Cool the almonds to room temperature. Reserve 1-1/2 Tbs. of the almonds for the garnish and pulse the remaining nuts in a food processor until finely ground.

In a large bowl, combine the ground nuts with the baking powder and reserve.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the flour over it, shaking the pan for even coverage and knocking out the excess.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, granulated sugar, and almond extract on medium-low speed until combined. Increase the heat to medium high and beat until light and fluffy, about 3 minutes. Fold into the ground nuts until incorporated.

In a clean bowl with a clean whisk, beat the egg whites and salt on medium-high speed until medium peaks form. Fold one-third of the beaten whites into the almond mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 18 to 20 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Chill a metal bowl and the beaters of an electric mixer or a whisk. Beat the cream and granulated sugar to medium peaks. Spoon dollops of whipped cream on top of the roulade. Scatter the reserved almonds over the cream and garnish with the raspberries. Slice with the serrated knife and serve.

Lattice-Topped Mixed Berry Pie

I use Rose Levy Beranbaum's cream cheese pie dough for this recipe, but I've adapted it with my own technique of "prefabbing" the lattice top so it's easier to work with.

For the crust:

• 
  
  6 oz. (12 Tbs.) cold unsalted butter
  
  


• 
  
  6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) cake flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
  
  


• 
  
  3 Tbs. heavy cream
  
  


• 
  
  1 Tbs. cider vinegar
  
  

For the filling:

• 
  
  1-1/2 cups blueberries, picked over, rinsed and dried well
  
  


• 
  
  1-1/2 cups raspberries, picked over, rinsed and dried well
  
  


• 
  
  1 cup blackberries, picked over, rinsed and dried well
  
  


• 
  
  1/2 to 1 cup sugar  (depending on desired sweetness)
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Pinch ground nutmeg
  
  


• 
  
  Pinch salt
  
  

For the glaze:

• 
  
  2 Tbs. milk
  
  


• 
  
  1 Tbs. turbinado sugar or granulated sugar
  
  

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Make the lattice top:

Remove the rectangle of dough from the refrigerator; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll it out between two sheets of parchment to a rectangle slightly larger than 14x9 inches. Remove the top sheet of parchment. Trim the dough to an exact 14x9-inch rectangle. Cut 12 strips that are 14 inches long and 3/4 inch wide. If the dough gets soft, slide the parchment and dough onto a baking sheet and chill briefly before continuing.

On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart; these will be the "bottom" strips (the other 6 will be your "top" strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.

Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip; unfold the folded strips. Repeat left and right with the rest of the strips.

Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you make your filling and roll out the bottom crust.

Assemble the pie:

Remove the disk of dough from the fridge; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Toss all the filling ingredients together in a large bowl until well blended.

Set the dough between two sheets of parchment. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the parchment.

Remove one piece of parchment and flip the dough into a standard glass 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan.

Pile the filling into the bottom crust. Remove the lattice top from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.

Trim the crust, leaving a 1/2-inch margin from the edge of the pie plate. Press the edges together, fold them under, and use your thumb and index fingers to pinch-crimp a fluted edge.

Bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 3 hours.

Raspberry-Peach Cobbler with Cornmeal Topping

Cornmeal adds a bit of crunch to the biscuit topping in this deep-dish cobbler, bursting with juicy peaches and ripe raspberries.

For the cobbler dough:

• 
  
  7-1/2 oz. (1-2/3 cups) all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar or packed light brown sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 10 pieces
  
  


• 
  
  1/4 cup (1-1/4 oz.) finely ground cornmeal
  
  


• 
  
  3/4 cup sour cream, chilled
  
  

To finish the cobbler:

• 
  
  4 cups sliced ripe peaches (cut into 1-inch-thick wedges)
  
  


• 
  
  4 cups fresh raspberries
  
  


• 
  
  1/2 to 3/4 cup granulated sugar, plus 1-1/2 Tbs. for sprinkling on top
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  Pinch table salt
  
  

Make the dough:

Position a rack in the center of the oven and heat the oven to 350°F.

In a food processor, combine the flour, brown sugar, baking powder, and salt. Pulse briefly to blend the ingredients, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 5 to 7 one-second pulses.

Dump the mixture into a large mixing bowl. Add the cornmeal and stir until evenly dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the flour is evenly moistened and the dough begins to form large, soft, moist clumps. Bring the dough together into an 8-inch log. Divide the dough into 10 roughly equal round pieces. Refrigerate the pieces in the bowl while preparing the fruit.

Assemble and bake the cobbler:

Put the peaches and raspberries in a large bowl. Gently toss with the sugar (use 1/2 cup for very ripe, sweet fruit and 3/4 cup for fruit that's not perfectly ripe and sweet), flour, lemon zest, and salt, making sure to mix everything evenly.

Pile the fruit into a 9x13-inch glass baking dish, scraping in any remaining juices or sugar from the bowl, and spread evenly. Remove the pieces of dough from the refrigerator and arrange them randomly on top of the filling, leaving spaces between the pieces. Don't be tempted to flatten the doughl the large pieces are important for proper and even baking of the filling and topping. Sprinkle the remaining 1-1/2 Tbs. of granulated sugar evenly over the cobbler.

Bake until the filling is bubbling and the topping is browned, 50 to 60 minutes. Let sit about 20 minutes to allow the juices to settle. You can serve this cobbler hot or warm, with lightly sweetened whipped cream or vanilla ice cream, if you like.