Fruit Dessert

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

A family recipe that will never get old.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Sumac is a Middle Eastern spice with a tart, lemony flavor and the most beautiful deep red color. More commonly used in savory dishes, its citrus fragrance also works just as well in a sweet cake. The spelt flour gives this vegan number a rustic look and nutty taste, producing a delightfully crunchy crust that hides a soft, moist crumb underneath, with chunks of sweet apple running all the way through.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.

Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.