Serves 7

As a caterer, fruit tarts such as this were one of my go-to recipes. Bake the crust ahead of time and then spread creamy cheese in the shell and top with beautiful fresh berries and fruit. I love tangy goat cheese in this, but you can substitute cream cheese, Neufchatel cheese, or rich crème fraiche.

1 9-inch prepared piecrust
6 ounces chevre cheese
¾ cup all-fruit strawberry spread
2 teaspoons fresh lemon zest
4 cups fresh strawberries, washed and dried
¾ cup fresh blueberries, washed and dried

Serves 8

If you can handle two pans at once, you can make this crumble really fast, stirring the fruit in one pan and toasting the topping in the second. It is delicious with fruit sorbet or ice cream.

6 cups sliced nectarines (6–8 whole fruits), peels on
1 stick unsalted butter, divided
½ cup organic sugar
¼ cup water
1 Tbsp. arrowroot
2 cups rolled oats
½ cup walnuts, chopped
¾ cup brown sugar
2 tsp. cinnamon
¼ tsp. salt

Serves 6

This cake is simple—no creaming or beating. The bright red sauce adds even more berry intensity.

1 cup blue cornmeal, medium grind
¾ cup unbleached flour
½ cup organic sugar
¼ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ tsp. lemon zest
¾ cup milk
1 Tbsp. fresh lemon juice
1 large egg, whisked
¼ cup melted butter
½ tsp. vanilla
2 cups fresh blueberries, washed and dried

SAUCE

If a dairy-free existence meant a pudding-free life, it would be a sad thing, indeed.

In this recipe, lush, raw cashews add some richness since the nondairy milks are so lean.

Makes 4 cups pudding or 8 parfaits

1 cup raw cashews, soaked

2 cups nondairy milk

1 cup agave syrup

2 pinches salt

½ cup nondairy milk

6 tablespoons arrowroot

1 teaspoon vanilla

4 ounces semisweet chocolate,

chopped coarsely

Bananas or raspberries and vanilla wafers for parfaits

Makes 2 cups

Silky smooth, this is the perfect filling for the meringue tart above and makes great use of the extra egg yolks. Leftover lemon curd (if you have some) is terrific on scones or sliced pound cake.

4 lemons

1 cup sugar

4 egg yolks

2 tablespoons unsalted butter, room temperature

Juice the lemons and pour into a saucepan with the sugar. Whisk in the egg yolks and set over very low heat or in the top of a double boiler set in simmering water.

6–8 servings

This lofty confection of crisp meringue makes the best container for the luscious lemon curd recipe, below. It’s also delicious filled with whipped cream and berries.

6 egg whites, at room temperature

1/8 teaspoon cream of tartar

Pinch of salt

1/2 cup sugar

2 teaspoons vanilla extract

1 cup ground almonds

1 tablespoon cornstarch

3 cups blueberries

2 tablespoons lemon juice

Topping:

1/3 cup butter

1/2 cup flour

1/2 cup rolled oats

2/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Preheat oven to 350 degrees.

Put washed berries in ungreased 8x8 baking pan. Sprinkle on lemon juice and set aside.

Makes 2 cups. 

These make a quick and easy snack. 

Try them sprinkled on ice cream or yogurt. 

1/3 cup maple syrup 

1 teaspoon cinnamon 

1 tablespoon butter 

1/4 teaspoon salt 

1 1/2 teaspoons vanilla 

2 cups walnut halves 

Makes 12 cupcakes 

Everybody loves cute little cupcakes, even folks who can't have gluten. If you just want a straight cupcake, skip the lemon curd, or buy some premade. The little cakes have a nice open crumb and, with a simple frosting and sprinkles, will please everyone at the party. 

Lemon Curd (makes extra) 

1/2 cup fresh lemon juice 

1/2 cup sugar 

1 1/2 tablespoons cornstarch 

6 tablespoons unsalted butter, diced 

1/8 teaspoon salt 

4–6 servings

The scent of sizzling maple syrup that finishes this pudding will draw everyone into the kitchen. It’s especially good baked in a cast-iron skillet that creates a lovely firm golden crust. A homey dessert it doubles as a brunch dish, too.