Choose your favorite fall fruit or summer berry to fill a Rustic Tart.
The sorbet should be made in advance. The remaining components can be assembled just before serving.
This recipe was originally published with the article, Berries of the Heart.
What could be more comforting (and spring-y!) than a jumble of crunched up meringues, whipped cream, and strawberries?
It’s easy to make and a delicious chilled dessert for a hot August night.
To make the pie, Claire drove to a farm in Chilmark to buy the right ratio of sweet-tart Macoun and Cortland apples to mild aromatic McIntoshes.
Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking.
Michael, who’s gluten-intolerant, really appreciates this dessert by Injy Lew, a native of France who lives in Oak Bluffs.
Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.
When Setzu Zeender was pastry chef at Sweet Life Café in Oak Bluffs, this rich, lavender-scented custard with a bronzed, crackly top was a mainstay.
