Electric Mixer

Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.

Almost every region in Italy has a variation of “grandmother’s cake,” but this one was created after tasting a version at an Italian restaurant in New York City. Durum wheat, included here, is most commonly used to make semolina for pasta. This pie is best eaten the same day it is baked.

Pasta frolla is commonly used in Italian pies and tarts. It can be frozen for up to one month; thaw before using.

This was inspired by a favorite ice cream, rum raisin. For the deepest flavor, use a dark rum, such as Myer’s; light rum just won’t taste the same.

Look for rhubarb stalks of the same width to ensure even cooking. If necessary, you can cut differently sized stalks lengthwise to match. The crust, filling, and poached rhubarb can be made one day ahead. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.

If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.

You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.

We love to serve a variety of shapes and sizes of tartlet shells filled with different flavors of fruit curd; feel free to mix and match flavors to your liking. Similarly, you may choose to top some with meringue while leaving others unadorned. The ones pictured at right are filled with Lemon and Passion Fruit curds. Grapefruit Curd and Lime Curd work equally well. These tartlets are especially appropriate for garden parties or bridal showers.

We’ve reinvented the classic Key lime pie as a tart made with a homemade graham cracker crust. Key limes are smaller, rounder, and have a yellower cast than regular limes; look for them in gourmet shops and some supermarkets. Otherwise, substitute regular limes; six limes should yield 1/2 cup juice.

This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

When making whipped cream, it’s always a good idea to chill the bowl (preferably metal) as well as the cream in the freezer for about ten minutes before you begin.

You can assemble this showstopping dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with the partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves. If you can’t find beautiful small strawberries, halve or quarter larger ones.

The combination of cake flour and all-purpose flour produces a very tender crumb. You will need a paper cornet to pipe the dots and lines of lemon curd that top the buttercream frosting. Fully decorated, the cake looks fresh and whimsical-a perfect choice for a birthday party, baby shower, or other celebration.

This is the kind of classic, all-American layer cake that birthday memories are made of. It’s guaranteed to please a crowd.

These elegant cookies, found in nearly every pastry shop in Paris, have a crisp exterior and a slightly chewy center.

The traditional Italian flavors of almond and anise are delicate enough for teatime yet equally good with strong coffee or espresso.