Fruit Dessert

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

In this gâteau breton aux pommes, or apple cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

"I like unsweetened whipped cream on top," van Boven says of this pavlova recipe, "because the fruit is sweet enough on its own."

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Tarte Tatin meets ginger-bread cake in this pretty upside-down dessert.