• ½ cup (100 g) granulated sugar
• 7 tbsp (100 g) unsalted butter, room temperature
• 2 egg yolks
• Zest of 1 lemon
• ½ tsp salt
• 1 cup (125 g) all-purpose flour
• ½ tsp baking powder

Ingredients for the Whipped Cream Topping:

• 1 pint strawberries, sliced
• 1 ripe peach, sliced
• Basil or mint leaves to decorate, optional

Serves 6

1. Preheat your oven to 350F/175C.
2. Butter a 9” (23 cm) pie dish.
3. In a mixer bowl, beat together the butter and sugar until soft. Add the egg yolks and lemon zest, then mix to combine. Then mix in the salt, flour, and baking powder.
4. Spread over the base of your pan with an offset spatula and bake 16 to 18 minutes until golden brown across the top.
5. Set aside to cool.
6. For the whipped cream topping, add everything to a bowl and whip either in a stand mixer with the whisk attachment or with a hand mixer. Whip until very thick, almost like buttercream.
7. Transfer to a piping bag fitted with a round piping tip.
8. To assemble the tart, pipe the cream on top. Decorate with the strawberries, peaches, and mint or basil leaves.
9. Keep refrigerated until serving.

Recipe by

• 4 tablespoons butter, soened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups plus 1 teaspoon all-purpose flour, divided
• 1 teaspoon baking powder 1/2 cup milk
• 2 cups mixed berries (frozen raspberries, blueberries and blackberries) - do not thaw

• 1/2 cup sugar
• 4 tablespoons cold butter,
• cut into small pieces
• 1/2 cup flour

1. Preheat oven to 350°F. Coat a 9x9-inch pan with butter and flour and set aside.
2. In a large mixing bowl, blend softened butter and sugar. Add egg, vanilla and 2 cups of flour, baking powder and milk. Mix until well blended.
3. In a separate bowl, mix together the frozen berries and 1 teaspoon flour.
4. By hand, gently add the berries to the batter and then pour into prepared pan.
5. Combine the topping ingredients in a bowl and blend until crumbly. Spread evenly over batter.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Serves 9-12

Recipe by��Kelly & Joan of

Ingredients:

• 1 1/4 pounds cherries
• 3/4 cups all purpose flour
• 3/4 cups sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup whole milk
• 4 eggs - room temperature
• 3 1/2 tablespoons salted butter, melted
• 1 packet vanilla sugar (optional)
• Powdered sugar

�����Բ��ٰ��ܳ��پ��DzԲ�:

1. Preheat oven to 400��
2. Butter 9" tart or pie dish
3. In a medium bowl, combine sugar, flour, vanilla bean.
4. Gently whisk in milk, eggs, melted butter, & set aside.
5. Pack tightly bottom of buttered dish with cherries.
6. Carefully pour batter over cherries.
7. Sprinkle with vanilla sugar (optional).
8. Bake for 30 minutes until Clafoutis is golden browned and puffed up.
9. Let cool, sprinkle with powdered sugar.

Bon Appetit !

Recipe by��Katherine of��

Crumble Topping:

2/3 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 cup salted butter, cut into small pieces

Apple filling:

3-4 large Granny Smith apples, peeled and thinly sliced

3 Tablespoons salted butter, melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 375 degrees F.

Crumble Topping:

In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.

Pour butter mixture over apples and toss to coat. Pour apple mixture into the ���ֵ羺 Ruffled Square Baker and spread into an even layer. Sprinkle crumble topping evenly over the apples.

Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream and homemade caramel sauce, if desired.

Filling:

8-10 granny smith apples (enough to fill about 3/4^ths of the dish)

½ cup granulated sugar

2 tsp. cinnamon

Juice of 2 lemons, divided

1 tbsp. corn starch

Topping:

3 cups all-purpose flour

2 ½ cups granulated sugar

1 ¼ cup melted butter (2 ½ sticks)

Procedure

Preheat the oven to 350F and place the rack in the center of the oven.

Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle the juice from 1 lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.

In a small bowl mix together the cornstarch and the juice from the other lemon. Pour over the apples and mix together.

Pour all of the apples into the large ���ֵ羺 Modern Classics Rectangular Baker.

Put the all-purpose flour and granulated sugar into the bowl of a stand mixer. Melt the butter in the microwave. Pour the butter into the bowl and mix on low.

Mix to form crumbly dough. The dough will be kind of sandy, but should hold together when pressed, if it doesn’t, add a little bit more flour.

Grab a handful of dough and press together forming a palm-sized disk. The disks should be ¼ inch to ½ inch thick.

Place the disks on top of the apples.

Put into the oven and bake for 45-55 minutes, until the top is nicely browned and the filling is bubbly.

Remove from the oven, let cool for 3-5 minutes before serving.

1¼ cups whole milk

5 eggs, separated, save whites

¼ cup vegetable oil

2 cups flour

1 cup powdered sugar

1 tablespoon baking powder

2 cups of raspberries; or fruit you would like.

1 lemon, zested & juiced

1 teaspoon salt

Powdered sugar, for dusting

PROCEDURE

Preheat oven to 375 degrees F. Grease the ���ֵ羺 Deep Rectangular Tart Dish and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix.

Bake for 30-35 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and sift powdered sugar over the top of the cake. Serve in small squares.