Apricot-and-Basil Shortbread Tart
Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Herme. The ideal wine match: Tokaji.
Slideshow: More Fruit Desserts