Lemon Ice Box Pie
For this quick and delicious dessert, just puree frozen fruit with sweetened condensed milk.
Honeyed Fig Crostatas
Individual fig tarts are an easy and elegant dessert for dinner parties.
This sweet and juicy baked fruit dessert from pastry chef Megan Garrelts features nectarines, her favorite summer fruit. Garrelts ingeniously forms her go-to citrus sugar cookie dough into a slice-and-bake log to use as the topping. Of course you could swap plums or peaches for the nectarines, and raspberries or blackberries for the blueberries.
F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall dessert.
Raspberry Tart with a Pistachio Crust
Pastry chef Jennifer McCoy often brings this raspberry tart, with its creamy filling and pistachio-studded crust, to dinner parties. She packs the components separately and assembles the tart just before serving.
Strawberry Shortcake with Star Anise Sauce
A trio of ingredients—high-quality white chocolate in the batter, crème fraîche and heavy cream in the icing—make this all-American dessert especially rich and moist.
Lemon-Thyme Sorbet with Summer Berries
Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."
Fresh Fruit Cake
The inspiration for this cake comes from a classic German apple kuchen and a fruit cake.
Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.
Grilled-Fruit Bruschetta with Honey Mascarpone
This knife-and-fork dessert from pastry chef Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.
Apricots and Plums Poached in Rosé Wine
While visiting Spain’s Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
Stone-Fruit Panzanella with Zabaglione
A classic Italian panzanella (bread salad) combines juicy tomatoes and bread cubes. Here, Chris Cosentino swaps in stone fruits like apricots and peaches for the tomatoes. Then he pushes the dessert over the top by dolloping the "salad" with an airy zabaglione, a frothy sauce of egg yolks whipped with sweet dessert wine.
Blueberries with Custard Sauce
Honeyed Yogurt and Blueberry Tart with Ginger Crust
Melissa Rubel mixes creamy yogurt with honey so it's deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.
Buttermilk-Biscuit Peach Cobbler
Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.
Cherry-Mascarpone Cheese Tart
Pastry chef Spencer Budros makes this cherry-mascarpone tart with a cornmeal-cookie crust.
Brûléed Key Lime Tarts
This outrageous riff on Key lime pie has an Oreo crust.
Sliced Oranges with Thyme Syrup
Oranges and thyme are magical together in this simple and elegant dessert. If you want a completely clear syrup without the bits of thyme, put the leaves in a tea ball and remove it once the syrup is chilled.
Tropical Fruit Sundaes
For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.
Deep-Dish Strawberry-Rhubarb Pie
The dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, cornstarch works well with juicy fruit pies.
Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge.
Passion Fruit and Coconut Cream Parfaits
Pastry chef Koa Duncan is incredibly creative. She's also remarkably persistent: Working as a pastry chef in a town that loves to diet is an uphill battle. Her fantastic passion fruit and creamy coconut parfait, layered with crunchy bits of cashew praline, is good enough for Angelenos to forgive themselves the indulgence.
Banana Layer Cake with Mascarpone Frosting
Mascarpone is an Italian cheese that's superrich, delicate and creamy. Here, it's simply blended with confectioners' sugar to create a sublime, snow-white frosting. For the best results, try to buy mascarpone that's very fresh.
Free-Form Blueberry Tart
Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
Nectarine-Gingersnap Hobo Packs
Crushed gingersnaps are like a streusel topping for grilled nectarines.
Roasted Bananas with Spiced Syrup and Candied Nuts
Here, chef Michel Bras uses an international array of ingredients, studding bananas with cinnamon sticks, vanilla beans and coffee beans, then serving them, roasted, with a cinnamony syrup scented with the Moroccan spice blend ras el hanout.
Apricot, Almond and Brown Butter Tart
This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.
Mixed-Berry Dutch Baby
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.
Blackberry Fool with Calvados
A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting learned to make after moving to England in 1976. To give this one a little extra sophistication, he macerates (soaks) half the blackberries overnight in Calvados, then tops the fruit with dollops of whipped cream he's mixed with blackberry puree. The leftover macerating liquid would make a delicious drink mixed with sparkling water or Champagne.
Melon Granita Trio
In Mexico, fruit often gets sprinkled with salt and chile powder and eaten as a snack. Michel Algazi and Roni Goldbert, the founders of Palapa Azul, a company that sells fruit bars, sorbet and ice cream, grew up eating these spicy-sweet treats. Their watermelon, honeydew and cantaloupe granitas, accented with cinnamon and cayenne, recall that childhood favorite.
Tiffany MacIsaac of Washington, DC's new All-Purpose hides a delicious layer of cherry jam and chopped Luxardo cherries--the sweet-tart Italian version of maraschinos--under the juicy plums in this crisp and not-too-sweet crostata.