Butter-Rum Pudding Cakes

• Softened butter for the ramekins
• 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly
• 2/3 cup packed dark brown sugar
•  3 large eggs, separated, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 plus 1/8 tsp. table salt
• 1-1/3 cups plus 1 Tbs. whole milk, at room temperature
• 3 Tbs. good-quality light rum (this is an adult amount; reduce the rum to 2 tablespoons and increase the milk by 1 Tbs. for a kid-friendly version)
• 1 tsp. pure vanilla extract
• 1/4 cup granulated sugar
• Lightly sweetened whipped cream for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well).

In a large bowl, whisk the melted butter with the brown sugar and egg yolks until smooth, about 1 min. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk, along with the rum and vanilla, until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) at medium speed until the egg whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the egg whites hold soft peaks when the beater is pulled away from the whites, another 1 to 2  min. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the granulated sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.

Scrape one-third of the egg whites onto the egg yolk mixture and whisk until combined. Gently incorporate the remaining egg whites evenly into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.

Portion the mixture evenly among the ramekins; the cakes don’t rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and slightly puffed and, when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 min. Using tongs, carefully transfer the ramekins from the water bath to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving, with whipped cream if you  like.

Pear Tarte Tatin with Almond Pastry

Caramelized pears take the place of apples in this classic dessert. The amounts for flour, butter, and nuts are listed by weight (ounces) and by volume (cups and tablespoons); use either measurement.

For the pastry:

• 4-1/4 oz. (1 cup) cake flour
• 4 oz. (8 Tbs.) cold unsalted butter, cut into large pieces
• 1/2 tsp. table salt
• 1 tsp. granulated sugar
• 1-1/4 oz. (1/3 cup lightly packed) ground almonds
• 1 large egg yolk, lightly beaten
• 3 Tbs. heavy cream

For the caramelized pears:

• 3 lb. pears (about 6 large), peeled, halved, and cored
• 1 Tbs. minced fresh ginger tossed with 1 tsp. sugar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 oz. (2 Tbs.) unsalted butter

Make the pastry:

In a food processor, combine the flour, butter, salt, and sugar. Pulse briefly until the mixture has pea-size lumps and the rest looks like cornmeal. Add the almonds and pulse for just another second. Mound the mixture on a work surface, make a well, and pour the egg yolk and cream into the center. With your fingertips, draw the flour mixture into the well. Continue mixing the ingredients until you have a shaggy dough. Knead the dough just until smooth, 1 to 2 minutes. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Caramelize the pears and bake the tarte:

Cut the pear halves lengthwise into 1/2-inch-thick slices. Toss them with the ginger-sugar mixture. Heat a 9-inch cast-iron or other heavy-based pan with an ovenproof handle over medium-high heat. Add the sugar and water; swirl the pan to combine. Watch the sugar syrup carefully as it bubbles. When it turns light brown, add the butter and cook, stirring gently with a wooden spoon, until the caramel is an even, deep brown. Remove the pan from the heat and let the caramel cool slightly. Carefully arrange the pear slices in the caramel in a single concentric layer. Top with additional pear slices, continuing the circular pattern until  the pears reach the top of the pan. (They’ll shrink as they cook.) Return the pan to medium-high heat and cook until the pears on the bottom layer are fork-tender, 20 to 25 minutes. Remove from the heat and let cool slightly while you roll out the dough.

Heat the oven to 450°F. Roll out the dough on a floured surface into a 10-1/2-inch round and drape it over the pan of pears to cover. (If the dough is still cool, you can pick it up with your hands; otherwise, gently roll the dough onto the rolling pin to move it to the pan.) Fold the excess dough onto itself to form a rough border. Press the crust down onto the pears to compress them slightly.

Lower the oven temperature to 400°F. Bake the tarte until the pastry is crisp and golden brown, about 45 minutes. Let cool in the pan for about 15 minutes. Carefully invert the tarte onto a serving plate with a rim to catch the caramel. Pour any caramel that stays in the pan over the tarte.

Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Apple Galette with Ginger Glaze

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Granny Smith apples, cored and thinly sliced (no more than 1/8 inch thick)
• (see "How to core an apple quickly" )
• 1 Tbs. unsalted butter, cut into small pieces
• 2 Tbs. granulated sugar
• 2 Tbs. apricot jam
• 1 Tbs. water
• 1-1/2 Tbs. finely chopped fresh ginger
• Pinch salt

Heat the oven to 425°F. On a lightly floured surface, roll the dough to a 13-inch square.

Trim off the corners to make a rough circle -- it doesn't need to be perfect.

Slide the dough circle onto a parchment-lined or nonstick baking sheet. Prick the dough all over. Arrange the apples in neat concentric circles, just barely overlapping the slices, leaving about a 1-inch border of pastry. Dot the apples with the butter and sprinkle with the sugar.

Fold the pastry edges up over the apples to make a 1-inch border. Bake until the dough is medium brown at the edges and underneath and the edges of the apples just begin to brown, 25 to 30 minutes. Slide onto a cooling rack.

As the galette cools, put the jam, water, ginger, and salt in a small saucepan over low heat (or in a glass bowl in the microwave) and heat gently until it just starts to bubble. Stir to blend and remove from the heat. Strain the jam glaze to remove the ginger pieces, or just push the ginger aside. With a pastry brush or a small spoon, lightly glaze the apples and the pastry edge. Serve the galette hot or warm.

Buttermilk Pie

A light-as-air pie that’s full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.  

• 6 Tbs. unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, separated
• 3 Tbs. all-purpose flour
• 1 Tbs. fresh lemon juice
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. salt
• 1 cup buttermilk, at room temperature
• 1 baked pie shell 

Heat the oven to 350°F. In a mixer, combine the butter and sugar until the sugar is completely incorporated. Add the egg yolks and mix well to combine. Add the flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add the buttermilk. In another bowl, whip the egg whites until they form soft peaks. Pour a little of the buttermilk mixture into the whites; fold gently to combine. Gently fold the egg white mixture into the remaining buttermilk mixture until just combined. Pour the custard into the baked pie shell. Bake in the middle of the oven until the filling is lightly browned and barely moves when the pie is jiggled, 45 to 50 minutes. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Rum Tart

By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.

• 1 disk (1/2 recipe) Butter Pie Dough
• 2 large eggs
• 1/4 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 Tbs. dark rum
• 2 Tbs. unsalted butter, melted
• 1 tsp. pure vanilla extract
• Pinch table salt
• 6 oz. (1-1/2 cups) pecans, coarsely chopped

On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. (Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes.

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

Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust no longer looks wet and is pale and golden in spots and on the edges, about 30 minutes. Remove the weights and foil, lightly prick the crust in several places with a fork (but don’t pierce through it), and bake uncovered until the crust is golden, about another 15 minutes.

In a medium bowl, mix the eggs and brown sugar. Add the corn syrup and beat well. Add the rum, melted butter, vanilla, and salt and beat well. Stir in the chopped pecans and scrape into the blind-baked tart shell. Arrange the pecans evenly. Bake until the filling begins to rise and is firm to the touch in the center, 23 to 27 minutes. Let cool before serving.

Spiced Pumpkin Cheesecake with a Gingersnap Crust

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

For the gingersnap crust:

• About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
• 1/4 cup packed light brown sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:

• 2 lb. (four 8-oz. packages) cream cheese, at room temperature
• 1 1/3 cups packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. table salt
• 4 large eggs
• 2 large egg yolks
• 1 Tbs. pure vanilla extract
• One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

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

Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

Bourbon Pumpkin Tart with Walnut Streusel

Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.

For the tart crust:

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 1/4 cup heavy cream; more if needed

For the pumpking filling:

• 1 15-oz. can pure solid-pack pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 Tbs. unbleached all-purpose flour
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 1/4 cup bourbon

For the streusel topping:

• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup walnut halves, toasted and coarsely chopped
• 1/4 cup chopped crystallized ginger

• Lightly sweetened whipped cream for garnish (optional)

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 11-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

Pumpkin Bread Pudding

This rich, satisfying pudding is lovely by itself, but the crème fraîche garnish adds a tangy smooth complement.

• 1 Tbs. softened unsalted butter
• 1/4 cup granulated sugar
• 1 large loaf (1 to 1-1/2 lb.) day-old challah or other soft, eggy-bread
• 3 oz. (1/2 cup) dried cranberries or golden raisins
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 2/3 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. table salt
• 3 large eggs
• 3 large egg yolks
• 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
• 1 tsp. pure vanilla extract
• 8 oz. crème fraîche for garnish (optional)

Heat a kettle of water. Position an oven rack on the middle rung and heat the oven to 350°F. With the softened butter, grease a 2-1/2-quart ceramic baking dish or casserole that’s 3 inches deep. Dust the inside with 2 Tbs. of the granulated sugar. Tap out and discard the excess.

Trim the ends off the bread and cut the rest into 1/2- to 2/3-inch slices. Cut the slices in half from top to bottom and arrange them in the prepared dish in overlapping rows or circles, stopping when the dish is full. Scatter the dried cranberries over the bread.

Combine the milk and cream in a heavy-based 2-quart saucepan over medium-high heat. Bring just to a boil and remove from the heat. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Whisk in the eggs and yolks. Blend in the pumpkin and vanilla. Wrap a damp kitchen towel around the base of the bowl to hold it steady. Whisking constantly, gradually pour the hot milk-cream mixture into the pumpkin mixture. Pour the warm custard over the bread in the baking dish, making sure to soak each piece of bread completely. Gently press down on the bread to even the top of the pudding and to ensure that each slice is saturated.

Sprinkle the pudding with the remaining 2 Tbs. granulated sugar. Set the baking dish into a larger pan (a roasting pan is good). Set the pan on the oven rack and add enough hot water from the kettle to come halfway up the sides of the baking dish. Bake until the top is light golden and crusty and the pudding feels firm, 45 to 60 minutes. Let the pudding cool in its water bath on a rack. Serve warm or at room temperature in shallow bowls with generous dollops of crème fraîche, if using.

Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

• 3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
• 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
• 1/4 cup toasted, slivered almonds
• 1/4 cup granulated sugar
• 1/2 tsp. table salt
• 1 large egg yolk, chilled

For the filling

• 2 large eggs
• 2 large egg yolks
• 1/2 cup granulated sugar
• 3 Tbs. fresh lime juice
• 3 Tbs. dry white wine, preferably Sauvignon Blanc
• 1/2 cup heavy cream

For the topping

• 1/2 cup dry white wine, preferably Sauvignon Blanc
• 2 Tbs. honey
• 2 Tbs. granulated sugar
• 1 Tbs. fresh lime juice
• 65 seedless red grapes (2-1/4 cups)

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Sweet Wine & Honey Roasted Pears

If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.

• 4 firm-ripe pears (any variety)
• 1 Tbs. unsalted butter, softened
• 2 Tbs. plus 2 tsp. honey
• 1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux
• 1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip:

A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
For more pie recipes visit The Guide to Thanksgiving Dinner.

For the streusel

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 tsp. table salt
• 4 oz. (8 Tbs.) unsalted butter, melted

For the filling

• 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)
• 1-1/2 Tbs. fresh lemon juice
• 2/3 cup granulated sugar
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3/4 cup dried tart cherries, coarsely chopped
• 1 blind-baked All-Butter Piecrust

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.

Make the filling

In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg. Add the sugar mixture to the pears and toss well to combine. Stir in the cherries.

Mound the filling into the piecrust. Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the pastry is golden-brown and the filling is bubbly and thickened at the edges, 55 to 65 minutes. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a pie shield or a sheet of aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Caramelized Pear Upside-Down Cake

This cake is delicious warm or at room temperature.

• Softened unsalted butter for the pan

For the topping

• 2 medium firm-ripe Bosc pears (about 1 lb.)
• 1 recipe Basic Caramel
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces

For the cake

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup whole milk
• 1-1/2 tsp. pure vanilla extract
• 4 oz. (8 Tbs.) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Make the topping

Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.

Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Chocolate Caramel-Almond Tart

Lightly sweetened whipped cream is the perfect counterpoint to chocolate and caramel.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more for rolling the dough
• 3 Tbs. granulated sugar
• Pinch of table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

For the caramel-almond layer

• 3/4 cup blanched whole almonds
• 1 recipe Basic Caramel
• 1/2 cup heavy cream
• 1 oz. (2 Tbs.) unsalted butter
• 1 tsp. pure vanilla extract
• 1/4 tsp. table salt

For the chocolate layer

• 2 oz. bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1/2 oz. (1 Tbs.) unsalted butter, cut into 3 pieces
• 1/2 tsp. pure vanilla extract

• Lightly sweetened whipped cream or vanilla ice cream for serving (optional)

Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture is the texture of coarse meal with some pea-size butter pieces, 5 to 7 one-second pulses. Sprinkle 2 Tbs. ice-cold water over the flour mixture and process until the dough just begins to come together in small, marble-size clumps. Don't overprocess; the dough should not form a ball.

Turn the dough out onto a work surface and shape it into a thick 4-inch-diameter disk. Wrap the dough in plastic and chill until firm enough to roll, about 30 minutes.

On a lightly floured surface, roll the dough into an 11-inch circle, lifting and rotating it often, while lightly dusting the work surface and the dough with flour as necessary. Transfer the dough to a 9-1/2-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Roll the pin over the top of the pan to trim the excess dough. Lightly prick the bottom of the dough with a fork at 1/2-inch intervals. Refrigerate for 20 minutes to firm it up.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

Line the dough with aluminum foil and fill it with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 minutes. Carefully lift the foil (and the weights) out of the tart pan and bake the crust until golden brown along the top edge and in some spots on the bottom, 13 to 17 minutes. Transfer the tart pan to a wire rack and cool completely. Raise the oven temperature to 375°F.

Make the caramel-almond layer

Toast the almonds on a baking sheet in the oven until golden, 5 to 10 minutes. Let cool briefly and then chop coarsely.

Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and carefully add the heavy cream. The mixture will bubble up furiously. Once the bubbling has subsided, add the butter and stir until completely melted. Whisk in the vanilla, salt, and almonds until the nuts are completely coated. Pour the hot caramel mixture into the cooled tart shell, using a heatproof spatula to scrape the pot clean and distribute the nuts evenly in the shell. Let cool for 30 minutes and then refrigerate until the caramel is completely chilled, about 1 hour.

Make the chocolate layer

Put the chocolate and cream in a small saucepan over low heat and stir occasionally until the chocolate is melted, 3 to 5 minutes. Add the butter and stir until melted and the mixture is smooth. Stir in the vanilla. Pour over the caramel layer and tilt the pan as needed to smooth the chocolate into an even layer that covers the caramel. Refrigerate until the chocolate is set, at least 1 hour and up to 1 day. Serve the tart with whipped cream or vanilla ice cream, if you like.

Apple Brown-Butter Jalousie

For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling can be made and stored in a covered container in the refrigerator for up to two days.

• 1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
• 1/4 cup packed light or dark brown sugar
• 3 Tbs. granulated sugar
• 1 tsp. fresh lemon juice
• 3/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• Pinch freshly grated or ground nutmeg
• 3 Tbs. unsalted butter
• 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
• 1 large egg
• 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
• Flour for rolling out the dough
• 1 tsp. demerara, turbinado, or granulated sugar
• Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Make the filling:

In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.

In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie:

Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.

Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12x14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6x14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.

Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.

Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.

Slash along the folded side.

Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

Unfold the dough over the filling.

Bake the jalousie:

Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.

Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.

Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)

Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

Pecan Pineapple Upside-Down Cake

The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.

• 7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan
• 1/2 cup plus 2 Tbs. packed light or dark brown sugar
• Six to eight 1/4-inch-thick fresh pineapple rings
• 1/4 to 1/3 cup pecan halves
• 1/2 cup lightly toasted pecan pieces
• 5-1/2 oz. (1-1/4 cups) cake flour
• 1 tsp. baking powder
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup plus 2 Tbs. buttermilk

Tip:

Pineapple Rings? Check out our technique for making picture-perfect rings.

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10x2-inch round cake pan or 10-inch cast-iron skillet.

Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes. Remove from the heat and immediately pour the mixture in the bottom of the prepared pan, tilting to evenly cover the surface.

Set one pineapple ring in the center of the pan. Surround it with several other rings, packing them tightly or even overlapping them slightly. Cut the remaining rings in quarters or sixths and fill in the spaces around the perimeter of the pan. Set a pecan half, curved side down, in the center of each pineapple ring. If you like, fill in any additional spaces with pecan halves, curved sides down. (You may not need all the pecans.)

Finely grind the toasted pecan pieces in a food processor but don’t overprocess or you’ll make pecan butter. In a small bowl, sift together the cake flour, baking powder, nutmeg, and baking soda. Add the salt and ground pecans, mix well, and reserve.

In a stand mixer fitted with the paddle attachment, beat the remaining 8 Tbs. butter with the granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs one at a time, pausing to scrape the bowl. Mix in the vanilla. On low speed, alternate adding the dry ingredients and the buttermilk in five additions, beginning and ending with the dry ingredients, scraping the bowl once or twice, and mixing until the batter is smooth. Pour the batter over the fruit and spread it evenly with a spatula.

Bake until the cake is golden brown and springs back when pressed lightly in the center with a fingertip, 40 to 45 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes. Run the tip of a paring knife around the edge of the cake. Cover with a serving plate, and gripping both the cake and the plate, invert the two. Carefully lift off the cake pan, rearranging the fruit if necessary. Allow the cake to cool completely before serving.