White Chocolate Raspberry Cheesecake

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. white chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Chambord
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 4 cups fresh raspberries
• 1/4 cup seedless raspberry or red currant jam

Make the crust:

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


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Raspberry Lemon Mousse Trifle

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

For the sponge cake:

• Butter for the pan
• 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
• 1-1/4 oz.(5 Tbs.) cornstarch
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 2 Tbs. melted unsalted butter

For the lemon mousse:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 Tbs. unsalted butter
• 2 Tbs. finely grated lemon zest
• Generous pinch salt
• 8 oz. mascarpone cheese
• 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

• 3/4 cup granulated sugar
• 1/2 cup water
• 5-1/2 cups fresh raspberries
• 1/4 cup plus 1 tsp. fresh lemon juice

Bake the sponge cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

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.

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.

Raspberry Galette

Rose water, if you choose to use it, is available in Middle Eastern grocery stores and gourmet food shops. I like the sparkly look of turbinado sugar, which is golden and coarser, but regular granulated sugar works, too.

• 5-1/4 oz. (1 cup plus 3 tablespoons) all-purpose flour
• 1/4 cup finely ground cornmeal
• 1/2 tsp. kosher salt
• 1/2 cup granulated sugar, plus 1 tablespoon for the crust
• 4 oz. (1/2 cup) unsalted butter, cut into small cubes and chilled
• 1 large egg yolk
• 5 Tbs. sour cream
• 2 Tbs. cornstarch
• 1/2 tsp. ground cinnamon
• 6 cups fresh raspberries
• 1/8 tsp. rose water (optional
• 1 Tbs. heavy cream
• 1 Tbs. turbinado sugar or 2 tsp. granulated sugar

Make the dough

Combine the flour, cornmeal, salt, and 1 tablespoon of the sugar in a food processor; pulse briefly to combine. Add the butter; pulse until the mixture is the texture of coarse meal. Transfer to a medium bowl. In a small bowl, beat together the egg yolk and sour cream. Stir this mixture into the dough, using a fork to blend. Gather the dough into a ball, wrap it in plastic, and compress into a disk. Chill for at least 1 hour but no longer than a day.

 

Assemble the tart

Position oven racks on the middle and bottom rungs and heat the oven to 375°F. Remove the dough from the refrigerator and let it sit for 10 minutes or so to take the chill off (you'll want it to roll without cracking). On a lightly floured surface, roll the dough into a 15-inch round. Transfer to a rimmed baking sheet lined with parchment. In a small bowl, combine the remaining 1/2 cup sugar, the cornstarch, and the cinnamon. Put the raspberries in a medium bowl and sprinkle with the sugar mixture. Add the rose water, if using; and toss very gently to combine the ingredients. Pile the filling in the center of the dough circle, leaving a 2-1/2-inch border all around. Pleat the tart, being careful not to rip the dough. Brush the cream onto the edge crust and sprinkle with the turbinado sugar. Bake on the middle rack for 20 minutes. Move the tart to the bottom rack, reduce the oven temperature to 350°F, and bake for another 25 to 30 minutes, rotating the pan if needed, until the crust is golden brown.

Rustic Red Raspberry Turnovers

The only thing better than juicy, in-season berries are rich, buttery pastries made with juicy, in-season berries.  If you're lucky enough to have a "pick-your-own" farm close by, do opt for fresh-picked raspberries, but if supermarket raspberries are all you can find, you can use them and still get fabulous results.  

• 1 recipe Buttery Shortbread Pastry Dough 
• 4 tsp. granulated sugar; more as needed
• 1 Tbs. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
• 1 to 2 Tbs. milk

Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.

Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.

In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.

Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.

Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 400°F.

When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, 20 to 25 min. Transfer to a rack to cool. Serve warm or at room temperature.

Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries

Be sure to line the pan so that the cake will come out easily. Parchment is often sold in the baking section of the supermarket.

For the chocolate glaze:

• 1/4 cup heavy or whipping cream
• 1/4 cup light corn syrup
• 4 oz. semisweet chocolate, chopped
• 1 Tbs. unsalted butter
• 1 Tbs. whiskey or liqueur (optional)

For the cake:

• 1 oz. (2 Tbs.) unsalted butter
• 8 oz. good-quality bittersweet or semisweet  chocolate, chopped
• 1/4 cup strong coffee or whiskey, or a mix
• 7 large eggs
• 1 cup granulated sugar
• 1/4 tsp. table salt
• Confectioners’ sugar for dusting

For the mascarpone-cream filling:

• 1 cup mascarpone cheese
• 1-1/4 cups heavy or whipping cream
• 3 Tbs. granulated sugar
• 1 tsp. pure vanilla extract

For the final assembly:

• 1-1/2 cups fresh raspberries
• Confectioner's sugar for dusting

Make the glaze:

In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiskey  or liqueur, if using. Keep at room temperature if using the same day; otherwise, cover and refrigerate.

Make the cake:

Heat the oven (not a convection oven) to 375°F. Grease a jellyroll pan or half sheet pan (about 11x16 inches) and line the bottom and long sides with parchment. Grease the parchment or spray it with baking spray.

In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring with a whisk occasionally. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.

Separate the egg yolks and whites into two large clean mixing bowls. Using an electric mixer (either a hand or a stand mixer) on medium high, beat the egg whites first until soft peaks form. Add about 2 Tbs. of the sugar and beat on high speed for about 30 seconds. Set aside.

Without cleaning the beaters or whip, beat the egg yolks on medium high, with the salt and the remaining sugar, until the mixture becomes light and thick and forms a ribbon trail when the beaters are lifted, about 3 minutes with a hand mixer, slightly less with a stand mixer. Turn the mixer to low speed, add the chocolate, and mix until completely blended, scraping down the sides of the bowl with a rubber spatula as needed.

With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.

Transfer about one-third of the whites into the bowl with the chocolate and fold them in with a rubber spatula. The whites should be smooth and blend into the chocolate thoroughly. Now scrape all of the chocolate mixture at once into the bowl with the remaining whites. Fold together lightly to blend, but don’t overwork—try to preserve as much volume as possible. Scrape the batter into the prepared pan and smooth the top with the spatula. Give the pan a gentle rap on the table to release any large air bubbles.

Put the pan in the middle of the heated oven and bake for 15 minutes. Turn the oven down to 325°F and let the cake cook another 5 minutes. The cake should look puffed, and a toothpick should come out clean.

Transfer the pan to a cooling rack. Moisten a clean, flat-weave (not terry-cloth) dishtowel and wring it out completely so it’s just barely damp. Cover the cake with the towel; the cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

Make the filling:

In a medium bowl, beat the mascarpone, cream, sugar, and vanilla with an electric mixer on low speed until blended. Increase the speed to medium high and beat until the cream is thick and firm peaks form (don't overbeat or the mixture will curdle). Keep refrigerated until ready to assemble.

Assemble the cake:

Lift the towel off the cake. Carefully loosen the parchment from the pan and run a knife along the edges to free the cake from the parchment. Dust the top of the cake generously with confectioners’ sugar. Lay a large piece of parchment, a large cutting board, or a dry dishcloth perfectly flat over the cake, pulling taut on both ends, and with a deep breath, invert the cake onto a work surface, long side facing you. Gently peel away the parchment.

With a large, sharp knife, carefully trim about 1/4 inch off the edges to get an even rectangle. Use a slow sawing motion to avoid tearing the cake; a light coating of confectioners’ sugar on the knife will prevent sticking. Cut the rectangle crosswise into four even panels, each about 4x10 inches. Slide a long spatula or a long, wide knife, like a bread knife, under the first panel and carefully transfer it to a flat serving platter.

Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one-third of the raspberries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently.

Dust the top of the cake generously with more confectioners’ sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.

Raspberry Chambord Ice Cream

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-creamflavor. Here, puréed raspberries and a touch of Chambord combine to create an intense raspberry flavor.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 12 oz. fresh or frozen raspberries, puréed, strained, and mixed with 1/3 cup sugar
• 3 to 4 Tbs. Chambord

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top.

Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the raspberry purée and Chambord into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Red, White, and Blue Angel Food Cake

Angel food cake is the only true American pastry recipe, made without French technique. It's probably even more American than apple pie. It likely originated with the Pennsylvania Dutch who made and first named angel food. We see references in our early New England cookbooks to this all-American original as well. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. The egg whites might seem daunting, but the results are worth it.

• 1-1/2 cups superfine sugar, divided
• 3-1/2 oz. cake flour, sifted
• 1/4 tsp. kosher salt
• 16 eggs, separated
• 2 tsp. vanilla extract
• 2 tsp. cream of tartar
• 3 cups heavy cream
• 1/3 cup raspberry purée
• 1/3 cup blueberry purée

Preheat the oven to 325°F. Sift half of the sugar with the flour and the salt. Set the remaining sugar aside. In a large bowl, whip the egg whites with a mixer to thoroughly combine them. Add the vanilla extract and the cream of tartar. Slowly add the reserved sugar into the mixture, beating continuously at medium speed. When soft peaks begin to form, sift half of the flour mixture in so that it dusts the top. Fold the remaining flour in very gently. Continue until all of the flour mixture is incorporated.

Carefully spoon the batter into a tall ungreased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer. It should come out dry. Cool upside down on a cooling rack for 1 hour before removing the cake from the pan.

Whip the cream with a mixer until stiff. Divide into three parts. Add the blueberry purée to one part, raspberry purée to the next, and leave one as is. Cut the cake into three horizontal parts with a long serrated knife. Place the red cream on the bottom layer and top with the next cake layer. Place white cream on top of the second layer and then top with another cake layer. Finish with the blue cream.

Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries

Be sure to line the pan so that the cake will come out easily. Parchment is often sold in the baking section of the supermarket.

For the chocolate glaze:

• 1/4 cup heavy or whipping cream
• 1/4 cup light corn syrup
• 4 oz. semisweet chocolate, chopped
• 1 Tbs. unsalted butter
• 1 Tbs. whiskey or liqueur (optional)

For the cake:

• 1 oz. (2 Tbs.) unsalted butter
• 8 oz. good-quality bittersweet or semisweet  chocolate, chopped
• 1/4 cup strong coffee or whiskey, or a mix
• 7 large eggs
• 1 cup granulated sugar
• 1/4 tsp. table salt
• Confectioners’ sugar for dusting

For the mascarpone-cream filling:

• 1 cup mascarpone cheese
• 1-1/4 cups heavy or whipping cream
• 3 Tbs. granulated sugar
• 1 tsp. pure vanilla extract

For the final assembly:

• 1-1/2 cups fresh raspberries
• Confectioner's sugar for dusting

Make the glaze:

In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiskey  or liqueur, if using. Keep at room temperature if using the same day; otherwise, cover and refrigerate.

Make the cake:

Heat the oven (not a convection oven) to 375°F. Grease a jellyroll pan or half sheet pan (about 11x16 inches) and line the bottom and long sides with parchment. Grease the parchment or spray it with baking spray.

In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring with a whisk occasionally. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.

Separate the egg yolks and whites into two large clean mixing bowls. Using an electric mixer (either a hand or a stand mixer) on medium high, beat the egg whites first until soft peaks form. Add about 2 Tbs. of the sugar and beat on high speed for about 30 seconds. Set aside.

Without cleaning the beaters or whip, beat the egg yolks on medium high, with the salt and the remaining sugar, until the mixture becomes light and thick and forms a ribbon trail when the beaters are lifted, about 3 minutes with a hand mixer, slightly less with a stand mixer. Turn the mixer to low speed, add the chocolate, and mix until completely blended, scraping down the sides of the bowl with a rubber spatula as needed.

With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.

Transfer about one-third of the whites into the bowl with the chocolate and fold them in with a rubber spatula. The whites should be smooth and blend into the chocolate thoroughly. Now scrape all of the chocolate mixture at once into the bowl with the remaining whites. Fold together lightly to blend, but don’t overwork—try to preserve as much volume as possible. Scrape the batter into the prepared pan and smooth the top with the spatula. Give the pan a gentle rap on the table to release any large air bubbles.

Put the pan in the middle of the heated oven and bake for 15 minutes. Turn the oven down to 325°F and let the cake cook another 5 minutes. The cake should look puffed, and a toothpick should come out clean.

Transfer the pan to a cooling rack. Moisten a clean, flat-weave (not terry-cloth) dishtowel and wring it out completely so it’s just barely damp. Cover the cake with the towel; the cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

Make the filling:

In a medium bowl, beat the mascarpone, cream, sugar, and vanilla with an electric mixer on low speed until blended. Increase the speed to medium high and beat until the cream is thick and firm peaks form (don't overbeat or the mixture will curdle). Keep refrigerated until ready to assemble.

Assemble the cake:

Lift the towel off the cake. Carefully loosen the parchment from the pan and run a knife along the edges to free the cake from the parchment. Dust the top of the cake generously with confectioners’ sugar. Lay a large piece of parchment, a large cutting board, or a dry dishcloth perfectly flat over the cake, pulling taut on both ends, and with a deep breath, invert the cake onto a work surface, long side facing you. Gently peel away the parchment.

With a large, sharp knife, carefully trim about 1/4 inch off the edges to get an even rectangle. Use a slow sawing motion to avoid tearing the cake; a light coating of confectioners’ sugar on the knife will prevent sticking. Cut the rectangle crosswise into four even panels, each about 4x10 inches. Slide a long spatula or a long, wide knife, like a bread knife, under the first panel and carefully transfer it to a flat serving platter.

Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one-third of the raspberries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently.

Dust the top of the cake generously with more confectioners’ sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.

Rustic Red Raspberry Turnovers

The only thing better than juicy, in-season berries are rich, buttery pastries made with juicy, in-season berries.  If you're lucky enough to have a "pick-your-own" farm close by, do opt for fresh-picked raspberries, but if supermarket raspberries are all you can find, you can use them and still get fabulous results.  

• 1 recipe Buttery Shortbread Pastry Dough 
• 4 tsp. granulated sugar; more as needed
• 1 Tbs. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
• 1 to 2 Tbs. milk

Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.

Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.

In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.

Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.

Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 400°F.

When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, 20 to 25 min. Transfer to a rack to cool. Serve warm or at room temperature.

Red, White, and Blue Angel Food Cake

Angel food cake is the only true American pastry recipe, made without French technique. It's probably even more American than apple pie. It likely originated with the Pennsylvania Dutch who made and first named angel food. We see references in our early New England cookbooks to this all-American original as well. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. The egg whites might seem daunting, but the results are worth it.

• 1-1/2 cups superfine sugar, divided
• 3-1/2 oz. cake flour, sifted
• 1/4 tsp. kosher salt
• 16 eggs, separated
• 2 tsp. vanilla extract
• 2 tsp. cream of tartar
• 3 cups heavy cream
• 1/3 cup raspberry purée
• 1/3 cup blueberry purée

Preheat the oven to 325°F. Sift half of the sugar with the flour and the salt. Set the remaining sugar aside. In a large bowl, whip the egg whites with a mixer to thoroughly combine them. Add the vanilla extract and the cream of tartar. Slowly add the reserved sugar into the mixture, beating continuously at medium speed. When soft peaks begin to form, sift half of the flour mixture in so that it dusts the top. Fold the remaining flour in very gently. Continue until all of the flour mixture is incorporated.

Carefully spoon the batter into a tall ungreased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer. It should come out dry. Cool upside down on a cooling rack for 1 hour before removing the cake from the pan.

Whip the cream with a mixer until stiff. Divide into three parts. Add the blueberry purée to one part, raspberry purée to the next, and leave one as is. Cut the cake into three horizontal parts with a long serrated knife. Place the red cream on the bottom layer and top with the next cake layer. Place white cream on top of the second layer and then top with another cake layer. Finish with the blue cream.

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.

Lemon-Poppyseed Shortcakes with Summer Berries

Sure, most summer desserts are all about the berries, but the fine-textured shortcakes in this recipe make them the star; you'll be tempted to eat these tender, flavorful biscuits on their own. 

For the lemon-poppyseed biscuits:

• 13-1/2 oz. (about 3 cups) all-purpose flour
• 1/4 cup plus 2 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
• 1-1/2 Tbs. baking powder
• 3/4 tsp. table salt
• 1/4 cup plus 2 Tbs. finely grated, lightly packed lemon zest; more for garnish
• 2 Tbs. poppyseeds
• 6 oz. (3/4 cup) cold unsalted butter, cut into small pieces
• 1-1/4 cups heavy cream; plus about 3 Tbs. for brushing
• 1/4 cup fresh lemon juice

For the berries:

• 2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

For the lemon whipped cream:

• 1-1/2 cups heavy cream
• 2 Tbs. granulated sugar
• 2 Tbs. fresh lemon juice

Make the biscuits:

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the lemon zest and poppyseeds and toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and lemon juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

Meanwhile, prepare the berries:

Toss the berries with 1 Tbs. sugar and taste. If they’re still tart, sprinkle with another 1 to 2 Tbs. sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 2 hours.

Whip the cream:

Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and lemon juice and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream; it should be soft and billowy but still hold its shape.

Assemble the shortcakes:

While the biscuits are still warm, split them in half horizontally with a serrated knife. For each serving, set the bottom half of a biscuit on a plate. Scoop about 1/2 cup of the berries and their juices over the biscuit. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a small dollop of cream and garnish with lemon zest.

Chocolate-Raspberry Cookies & Cream

I like to make this with both crème fraîche and heavy cream, but you can use all cream if that’s easier.

• 3 cups frozen raspberries (about 12 oz.), thawed
• 5 Tbs. granulated sugar, more if needed
• Few drops fresh lemon juice
• Kosher salt
• 2/3 cup heavy cream
• 1/3 cup crème fraîche
• 21 Famous Chocolate Wafer thin chocolate cookies
• 6 mint sprigs

Put one cup of the raspberries in a small bowl, sprinkle with two Tbs. of the sugar, mash with a fork, and let sit a few minutes.

Meanwhile, put the remaining 2 cups of berries and 2 more Tbs. of sugar in a food processor (or blender) and process until the berries form a purée. Strain through a fine-mesh strainer into a small bowl, pressing with a rubber spatula to get the seeds out. Squeeze in a few drops of lemon juice and a tiny pinch of salt. Taste and add more sugar or lemon if needed. The sauce should be thin enough to drizzle. If it seems too thick, add a few drops of water. Cover and refrigerate.

In a medium bowl, combine the cream, the crème fraîche, and the remaining 1 Tbs. sugar and whip with a hand mixer until the mixture forms firm, thick peaks. Stir the mashed berries and sugar and lightly fold into the cream mixture with a rubber spatula, leaving streaks.

Reserve 6 of the cookies for decoration and crunch up the rest into uneven pieces—not too small. Fold the cookies into the cream. Cover with plastic wrap, pressing the wrap onto the surface of the cream, and chill until the cookie pieces are thoroughly softened, at least 2 hours and preferably overnight.

To serve, use an ice cream scoop or large spoon to scoop out a mound of cookies and cream into a small bowl or onto a plate. Drizzle a ribbon of raspberry sauce around the plate, tuck a cookie into the cream, and decorate with a mint sprig.

Rhubarb-Raspberry Galette

This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling among them. Flour and butter amounts are listed by weight (ounces) and by volume (cups or tablespoons). Use either measurement.

For the dough:

• 10 oz. (2-1/4 cups) all-purpose flour
• 1 tsp. sugar
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
• 1/2 cup ice water

For the filling:

• 1-1/2 lb. rhubarb
• 1 cup raspberries
• 3 Tbs. flour
• 1 to 1-1/4 cups sugar
• Melted butter for brushing
• Sugar for sprinkling

To make the dough

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it's just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.

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.

Chocolate-Cream Raspberry Napoleons with Chocolate Sauce

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 7 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped
• 1 pint whipping cream
• 1 tsp. pure vanilla extract
• 1/8 tsp. kosher salt
• 2 pints fresh raspberries (you’ll need at least 48 berries)
• 1/3 cup confectioners’ sugar for sprinkling (optional)

Heat the oven to 425°F. On a lightly floured surface, roll the pastry to a 13x14-inch rectangle. Prick the pastry all over put the ­pastry on a baking sheet that is at least 13x14 inches (lay a sheet of parchment on top if you have any) and lay a cooling rack or another heavy baking sheet on top so that it’s perfectly flat on the pastry and there are no gaps between the layer of pastry and the rack or sheet on top. Bake until the pastry is very deep golden brown all over, 15 to 25 minutes; it shouldn’t puff at all except possibly around the edges abit. Remove the rack and parchment, slide the pastry off the sheet, and let cool on a rack.

Meanwhile, put the chocolate in a ­stainless-steel bowl set over a sauce­pan half-full of water. Bring the water to a bare simmer and melt the chocolate. ­Remove the bowl from the heat. In one pour, add 2/3 cup of the cream. With a whisk or a rubber spatula, gently stir until the mixture is smooth and glossy (it will look ­curdled at first). Stir in the vanilla and salt. Pour 3/4 cup of the chocolate mixture into a measuring cup and reserve it as the sauce.

Whip the remaining 1-1/3 cups cream until it forms soft peaks and then slowly pour in the remaining chocolate mixture (you should have about 1/4 cup) while continuing to beat. Stop when the cream just holds firm peaks; don’t overbeat or the cream will look and feel lumpy.

When the pastry is cool, using a sharp knife, trim the edges all around to make an even 12-inch square. Cut the square into sixteen 3-inch squares. Put eight pieces on eight dessert plates. Sift the confectioners’ sugar, if using, over the remaining pieces. Spoon a generous 1/3-cup of the chocolate cream onto each bottom piece and arrange the raspberries in three neat rows on top. Top with the remaining pastry pieces. Loosen the chocolate sauce to a flowing consistency by stirring in a few tablespoons of very hot water. Drizzle the chocolate sauce in a zigzag pattern over each napoleon and serve, passing more sauce at the table.