{"product_id":"rustic-fruit-desserts-isbn-9781580089760","title":"Rustic Fruit Desserts","description":"\u003cb\u003eJames Beard  Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker \u0026amp; Spice, to showcase the freshest fruit available amidst a repertoire of  nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAn early fall cobbler with blackberries bubbling in their juice beneath a golden  cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries.  Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious,  cherished–these heritage desserts featuring local fruit are thankfully experiencing  a long-due revival.\u003cbr\u003e\u003cbr\u003e Whether you’re searching for the perfect ending to a sit-down dinner party or a  delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare  classics will become family favorites.Acknowledgments - x\u003cbr\u003e\u003cbr\u003eIntroduction - 1\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSpring\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eApple and Rhubarb Pandowdy  16\u003cbr\u003e\u003cbr\u003eRhubarb Fool - 18\u003cbr\u003e\u003cbr\u003eRhubarb Compote Two Ways - 21\u003cbr\u003e\u003cbr\u003eRhubarb and Bing Cherry Brown Betty - 22\u003cbr\u003e\u003cbr\u003eSour Cherry Cobbler - 23\u003cbr\u003e\u003cbr\u003eRhubarb Cream Cheese Pie with Fresh Strawberries - 26\u003cbr\u003e\u003cbr\u003eRhubarb Buckle with Ginger Crumb - 27\u003cbr\u003e\u003cbr\u003eFresh Strawberry and Ricotta Tart - 28\u003cbr\u003e\u003cbr\u003eRhubarb, Oat, and Pecan Crumble - 30\u003cbr\u003e\u003cbr\u003eBoozy Dried Cherry, Chocolate, and Hazelnut Bread Pudding - 31\u003cbr\u003e\u003cbr\u003eUpside-Down Sweet Cherry Cake - 32\u003cbr\u003e\u003cbr\u003eLemon Buttermilk Rhubarb Bundt Cake - 36\u003cbr\u003e\u003cbr\u003eCherry Almond Bars - 37\u003cbr\u003e\u003cbr\u003eStrawberry Shortcake - 38\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSummer\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eRaspberry Red Currant Cobbler - 46\u003cbr\u003e\u003cbr\u003eDouble-Crusted Pluot Crisp - 49\u003cbr\u003e\u003cbr\u003eRaspberry Cream Brown Betty - 50\u003cbr\u003e\u003cbr\u003eStone Fruit Tea Cake - 52\u003cbr\u003e\u003cbr\u003eApricot Raspberry Cobbler - 53\u003cbr\u003e\u003cbr\u003eNectarine, Boysenberry, and Almond Crisp - 55\u003cbr\u003e\u003cbr\u003eLemon Blueberry Buckle - 58\u003cbr\u003e\u003cbr\u003eVanilla-Spiked Plum Galette - 61\u003cbr\u003e\u003cbr\u003eMarionberry Pie - 62\u003cbr\u003e\u003cbr\u003eBlueberry Cobbler with Cornmeal Biscuit - 63\u003cbr\u003e\u003cbr\u003eGingered Peach and Blackberry Pandowdy - 64\u003cbr\u003e\u003cbr\u003eStone Fruit Slump - 66\u003cbr\u003e\u003cbr\u003eRaspberry Fool - 69\u003cbr\u003e\u003cbr\u003eCaramel Peach Grunt - 70\u003cbr\u003e\u003cbr\u003eStone Fruit Upside-Down Cornmeal Cake - 72\u003cbr\u003e\u003cbr\u003eSummer Fruit Trifle - 74\u003cbr\u003e\u003cbr\u003eTayberry Oat Buckle - 77\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFall\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eApple Blackberry Pie - 84\u003cbr\u003e\u003cbr\u003eMaple Apple Dumpling - 86\u003cbr\u003e\u003cbr\u003eGingered Pear and Raspberry Pandowdy - 88\u003cbr\u003e\u003cbr\u003eGrape Galette - 91\u003cbr\u003e\u003cbr\u003eApple and Black Currant Brown Betty - 92\u003cbr\u003e\u003cbr\u003eHuckleberry Buckle with Vanilla Drizzle - 93\u003cbr\u003e\u003cbr\u003eQuince and Apple Brown Butter Tart - 94\u003cbr\u003e\u003cbr\u003eFig and Mixed-Color Raspberry Crumble - 96\u003cbr\u003e\u003cbr\u003ePumpkin Custard with Cookie Crumb Crust - 98\u003cbr\u003e\u003cbr\u003ePear Cobbler with Shingled Hazelnut Biscuits - 100\u003cbr\u003e\u003cbr\u003eUpside-Down Pear Chocolate Cake - 102\u003cbr\u003e\u003cbr\u003eCaramel Apple Steamed Pudding with Ginger - 105\u003cbr\u003e\u003cbr\u003eFig and Honey Cream Galette - 107\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWinter\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003ePear Sauce - 115\u003cbr\u003e\u003cbr\u003ePear Sauce Bundt Cake with Pear Brandy Butter Glaze - 116\u003cbr\u003e\u003cbr\u003eCranberry Buckle with Vanilla Crumb - 118\u003cbr\u003e\u003cbr\u003eCranberry Upside-Down Almond Cake - 120\u003cbr\u003e\u003cbr\u003eApple Cranberry Oat Crumble - 122\u003cbr\u003e\u003cbr\u003eApple Custard Pie with Orange - 123\u003cbr\u003e\u003cbr\u003eMimi’s German Apple Cake - 124\u003cbr\u003e\u003cbr\u003eApple Cobbler with Cheddar Cheese Biscuit - 126\u003cbr\u003e\u003cbr\u003eDeep-Dish Winter Fruit Pie with Walnut Crumb - 128\u003cbr\u003e\u003cbr\u003eStewed Fruit and Chantilly Cream with Vanilla Bean Shortbread - 131\u003cbr\u003e\u003cbr\u003eOlive Oil Citrus Cake - 132\u003cbr\u003e\u003cbr\u003eLemon Sponge Tart - 135\u003cbr\u003e\u003cbr\u003eCaramelized Pear Bread Pudding - 136\u003cbr\u003e\u003cbr\u003eApple Crisp with Brandy-Soaked Currants - 138\u003cbr\u003e\u003cbr\u003eApple Pandowdy - 140\u003cbr\u003e\u003cbr\u003eGrandma Freeman’s Jam Cake with Brown Sugar Rum Glaze - 142\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePantry\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eChantilly Cream - 145\u003cbr\u003e\u003cbr\u003eCrème Fraîche - 146\u003cbr\u003e\u003cbr\u003eVanilla Bean Ice Cream - 146\u003cbr\u003e\u003cbr\u003eBerry Ice Cream - 147\u003cbr\u003e\u003cbr\u003eBasic Jam - 148\u003cbr\u003e\u003cbr\u003eVanilla Sauce - 149\u003cbr\u003e\u003cbr\u003eVanilla Crumb - 149\u003cbr\u003e\u003cbr\u003eAll-Butter Pie Pastry - 151\u003cbr\u003e\u003cbr\u003eShort Dough - 152\u003cbr\u003e\u003cbr\u003eGalette Dough - 153\u003cbr\u003e\u003cbr\u003eVanilla Bean Shortbread - 155\u003cbr\u003e\u003cbr\u003eVanilla Chiffon Cake - 156\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eSources - 158\u003cbr\u003e\u003cbr\u003eIndex - 159\"It is fate, really. Simply team up two Portland, Oregon, fruit experts--an award-winning chef turned farm-to-school food coordinator, and a baker known for her glorious handcrafted goods--and a must-have new little cookbook appears: \u003ci\u003eRustic Fruit Desserts \u003c\/i\u003eby Cory Schreiber and Julie Richardson. . . . . This cookbook, a true collaboration, is a reflection of the passion they share for Oregon's amazing variety of seasonal fruits and the respect they have for the small growers who farm in a sustainable way. . . . The genius of this work lies in Schreiber's playful fruit combinations and Richardson's mastery of doughs and spices to complement them.\"\u003cbr\u003e\u003cbr\u003e–\u003ci\u003eGourmet \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eRustic Fruit Desserts\u003c\/i\u003e embodies the modern wisdom about how to cook delicious food: make it fresh, local, and seasonal. As someone who’s always loved desserts with fruit and, who, like Julie, has New England roots, I also applaud the book’s mouthwatering taxonomy, which distinguishes between grunts, slumps, buckles, crisps, cobblers, and pandowdies.”\u003cbr\u003e\u003cbr\u003e–Sara Moulton, host of\u003ci\u003e Sara’s Weeknight Meals \u003c\/i\u003eand executive chef of \u003ci\u003eGourmet \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Finally, all of my favorite kinds of dessert in one place! From warm berry buckles and crumbly crisps to boozy bread pudding, \u003ci\u003eRustic Fruit Desserts\u003c\/i\u003e will help you bake your way through the best of the bounty.”\u003cbr\u003e\u003cbr\u003e–David Lebovitz, author of \u003ci\u003eThe Sweet Life in Paris\u003c\/i\u003e and \u003ci\u003eThe Perfect Scoop\u003c\/i\u003e\u003cb\u003eCory Schreiber\u003c\/b\u003e is the founder of Wildwood Restaurant and winner of the James Beard  Award for Best Chef: Pacific Northwest. Schreiber is a chef consultant for Sysco, the nation's largest foodservice marketer and distributor. Previously, he worked with the Oregon Department  of Agriculture as the Farm-to-School Food Coordinator and taught  cooking classes in Portland, Oregon.\u003cbr\u003e\u003cbr\u003e A graduate of the Culinary Institute of America,  \u003cb\u003eJulie Richardson\u003c\/b\u003e grew up enjoying the flavors that defined the changing seasons of  her Vermont childhood. Her lively small-batch bakery, Baker \u0026amp; Spice, evolved from  her involvement in the Portland and Hillsdale farmers’ markets. She lives in Portland,  Oregon.\u003cb\u003eCory’s Perspective\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eI first met Julie Richardson at the Portland Farmers Market in 1998. Back then, she sold handcrafted baked goods at a small booth called Baker \u0026amp; Spice. A farmers market was the natural place for Julie to sell her pastries and pies, as she made them with seasonal, locally grown fruit. Her rustic desserts were deliciously irresistible, and I became far too familiar with almost all of them.\u003cbr\u003e\u003cbr\u003eGiven the devoted Baker \u0026amp; Spice following that lined up in droves every Saturday morning, rain or shine, (this is Portland, after all) to eat a breakfast pastry or buy a dessert to go, Baker \u0026amp; Spice eventually outgrew its farmers market booth. It now has a home as a retail bakery in the Hillsdale community of southwest Portland. Even though Baker \u0026amp; Spice is no longer at the farmers market, Julie’s seasonal approach is still a mainstay of her baking. The bakery is committed to local foods and seasonal products, and its repertoire of classic fruit desserts, from pies and pandowdies to cobblers and crumbles, changes throughout the year to reflect the freshest fruits available.\u003cbr\u003e\u003cbr\u003eIn the Pacific Northwest, we are lucky to have a wide variety of seasonal fruits grown by small-scale farmers. This creates an abundance of delicious choices that can be baked into a vast selection of fruit desserts--much like the ones that keep customers queued up at Baker \u0026amp; Spice. No wonder Julie and her family have made Oregon their home! Julie grew up in rural Vermont, where orchards and berry fields were part of the summer landscape of her childhood. Turning fruit into dessert came naturally to her long before she engaged in professional baking. \u003cbr\u003e\u003cbr\u003eThis book combines Julie’s knowledge of baking and my knowledge of Pacific Northwest fruits. I have cooked professionally for more than three decades, and at least half of my career has involved cooking in the Pacific Northwest. My most formative food memories are from Oregon, and I share Julie’s passion for the quality of our fruit. I conjure up the seasons by thinking about various fruit desserts I have enjoyed: for autumn, it is a cobbler with blackberries bubbling in their juices beneath a golden cream biscuit; in the dead of winter, a comforting pear bread pudding made with brioche and lots of vanilla; for spring, a tart rhubarb compote over a scoop of vanilla ice cream; and for summer, a crunchy oatmeal crisp bursting with midsummer’s sweet nectarines and raspberries.\u003cbr\u003e\u003cbr\u003eDeciding what dessert to make on any given day is a wonderful process. You will find the dessert recipes in this book quite versatile, allowing you to take advantage of fruit at the peak of its season. Your decision of what to make could be based on the fruit you see at a local fruit stand or whatever fruit you have available in your kitchen. The ingredients in your pantry may also help dictate what form your dessert takes. And do not forget to consider how much time you have to prepare your dessert, so you can enjoy the process and not feel rushed.\u003cbr\u003e\u003cbr\u003eAlthough I am familiar with the many varieties of fruit that grow in the Pacific Northwest, memorizing the differences between all the playfully named fruit desserts is beyond me. The desserts in this book fall into a number of categories, most of which are described below. Various regions of the United States have slightly different versions of these desserts, so my apologies if what I call a cobbler is what you call a slump, or vice versa.\u003cbr\u003e\u003cbr\u003eA pie is a dessert with a filling (in this case, fruit) with a bottom crust and an optional top crust. Pies with both a bottom and a top crust are often referred to as a “double crust.” Hand pies are a signature item at Baker \u0026amp; Spice; these individual pocket pies have pie filling in a flaky crust that is folded over and crimped shut.  \u003cbr\u003e\u003cbr\u003eClose relatives of the pie include the tart and the galette. A tart is a pie without a top crust; the fruit filling can be either fresh or cooked, and often it is coupled with another sweet, creamy filling. A galette is a rustic, free-form tart that does not require a pan.  \u003cbr\u003e\u003cbr\u003eA cobbler is a deep-dish fruit pie. It has a dense pastry on top (usually a sweet cream biscuit crust) and a fruit filling, with no crust beneath. In some versions, the crust completely covers the fruit, while other versions have a dropped-biscuit topping that leaves some fruit exposed.\u003cbr\u003e\u003cbr\u003eA grunt, or slump, is more common in New England than in the Pacific Northwest. This dessert is similar to a cobbler but is usually cooked on top of the stove. In some parts of New England, it is a steamed pudding with berries.\u003cbr\u003e\u003cbr\u003eA crisp or a crumble is a baked fruit dessert with a streusel topping. The crumb topping is traditionally made with butter, brown sugar, flour, and spices. Nuts and oats, and even bread crumbs and crushed cookies, can be added to the topping. The crumb topping is scattered over the fruit and usually melts into it.\u003cbr\u003e\u003cbr\u003eA betty features fruit that is layered between or on top of diced bread cubes--anything from basic white bread to brioche to challah to day-old baguette. In some parts of the country, a betty is made like a crisp, only with buttered bread crumbs (and no nuts or oats) as the streusel.\u003cbr\u003e\u003cbr\u003eA pandowdy is a deep-dish dessert that can be made with a variety of fruit. The topping is a crumbled biscuit, except the crust is broken up during the baking process and pushed down into the fruit to allow the juices to come through. Sometimes the crust is on the bottom and the dessert is inverted before serving.\u003cbr\u003e\u003cbr\u003eA buckle has a cake batter poured in a single layer, with berries added to the batter. It is often made with blueberries because the berries sink yet keep their shape in the batter. Once baked, the cake has a “buckled” appearance. Think of a buckle as halfway between a cake and a fruit crisp. Buckles are great for breakfast!\u003cbr\u003e\u003cbr\u003eA teacake is a simple cake akin to a coffee cake. Moist and tender, it can be eaten with one’s fingers at tea time or any other time. Teacake packs well for picnics. \u003cbr\u003e\u003cbr\u003eA fool is a simple summer dessert made of fruit at its peak layered with whipped cream.\u003cbr\u003e\u003cbr\u003eA trifle is a visually stunning dessert made by layering cake, thick cream, and fresh fruit. Some trifles also contain a small amount of alcohol (such as Cointreau, rum, or kirsch).\u003cbr\u003e\u003cbr\u003eOur book offers an informative approach to fruit desserts. Each chapter introduces you to a seasonal selection of fruit, and the recipes include headnotes to help you learn more about the dessert. We have also included kitchen hints to educate you about baking techniques that make baking easier. Near the end of the book you will find a pantry section with recipes we refer to throughout this book, as well as a page of resources. \u003cbr\u003e\u003cbr\u003eHappy baking!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJulie’s Philosophy and Baking Tips\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eI am not a fussy baker. I believe that simple movements and quality ingredients bring desserts to their highest potential. Full-flavored fruits in season need little coaxing from sugar and flavorings to find their place on your dessert table. Here are a few simple guidelines I use.\u003cbr\u003e\u003cbr\u003eWeights and Measures\u003cbr\u003e\u003cbr\u003eFor accuracy, it is important to use the correct vessel to measure ingredients. Or better yet, treat yourself to an electronic scale and weigh your ingredients for the best results. Over time, ingredients like flour, cocoa, and confectioners’ sugar absorb moisture and get packed down, which means that measuring cups are a less-than-accurate tool for measuring these ingredients. Investing in a small digital scale that displays pounds and ounces will help you measure ingredients with the same accuracy as a professional. Here are measurement guidelines for specific ingredients.\u003cbr\u003e\u003cbr\u003eFruit: Because fruit comes in all different colors, shapes, and sizes, I rely on a weight measurement for prepped fruit when determining how much fruit should be used in a recipe. If the recipe calls for a certain weight or cup measurement of fruit, the recipe assumes you have already peeled, cored, trimmed, stemmed, hulled, or otherwise prepped the fruit before weighing or measuring it. Therefore, we suggest you buy a larger weight than the recipe indicates as you will lose some weight or volume in the process of prepping the fruit. The number of apples, pears, etc. is merely an estimate. Plus, you can always snack on any extra fruit as you prepare the dessert.\u003cbr\u003e\u003cbr\u003eDry ingredients: Measuring cups for dry ingredients come in metal or plastic (I prefer metal) and usually come in increments of 1⁄4, 1⁄3, 1⁄2, and 1 cup. I use the fluff, scoop, and swoop method when I measure dry ingredients: slightly fluff up the ingredient (especially flour), scoop up the ingredient so that it overflows the cup, then use a straight edge, such as the back of a knife, to sweep off (or swoop) the excess. When measuring brown sugar, pack the sugar into the cup, then carefully sweep off any excess. Measuring cups with a pour spout are for measuring liquid ingredients and should never be used to measure dry ingredients. \u003cbr\u003e\u003cbr\u003eWet ingredients: Use a glass measuring cup on a flat surface.\u003cbr\u003e\u003cbr\u003eOven Temperature\u003cbr\u003e\u003cbr\u003eI used a conventional gas oven for all of the baked recipes in this book. I suggest buying an inexpensive oven thermometer to keep in your oven at all times because the oven thermostat is not always reliable. A convection oven would be fantastic for the buckles, shortbread cookies, and cakes. If you use one, reduce the oven temperature by 25 degrees and keep a close eye on your dessert, as convection ovens bake more quickly. For pies, cobblers, crisps, and pandowdies, it is best to use the conventional heating method and have the heat come from the bottom. You know your oven the best (where the hot spots are and where to put your baked goods to get the best color), so take our baking times as suggestions and focus on the recipe’s telltale doneness cues as the accurate measure of when to take the dessert out of the oven.\u003cbr\u003e\u003cbr\u003ePreheated baking stones are great for baking a pie, cobbler, tart, crisp, or galette because they retain their heat, allowing the dessert to bake from the bottom up. This process creates such wonders as a golden (not soggy) bottom crust. Stones need a head start, so preheat them at least 45 minutes before your dessert goes into the oven.\u003cbr\u003e\u003cbr\u003eWhen baking a pie, cobbler, or crisp, just place your pan or dish directly on the stone. I like to make a foil tray with an edge, and then lay it beneath the pie to collect any juice that may bubble over; this is unnecessary for a cobbler or crisp. For a galette, I find it easiest to keep it on a baking sheet and place the sheet directly on the stone.\u003cbr\u003e\u003cbr\u003eFreezing\u003cbr\u003e\u003cbr\u003eThe freezer is the pastry baker’s dear friend, as so many products can be made ahead of time then used for easy last-minute desserts. When well wrapped, many raw components such as pie pastry, short dough, crisp or crumble toppings, and shortbread cookie dough can be stored for up to 3 months without a problem. So feel free to double or triple the recipes and keep some extra available for the next dessert that you make. Be sure to carefully wrap, label, and date anything you tuck into the freezer. I also freeze my whole, unbaked pies, which I feel makes them even better! Popping a pie in the oven directly from the freezer means your butter and fruit will take longer to melt, which allows the pie crust to bake up before the filling and creates a lovely golden bottom crust and a flakier pastry. You will need to increase your baking time by 15 to 25 minutes for a frozen pie.\u003cbr\u003e\u003cbr\u003eI also freeze already-baked products, including shortbread cookies (which even taste great frozen), chiffon cake, Bundt cakes, and buckles. Again, do not forget to carefully wrap, label, and date the baked products before freezing them. They will not keep as long as unbaked products, so only freeze them for a month at most.\u003cbr\u003e\u003cbr\u003eBaking Dish Equivalents\u003cbr\u003e\u003cbr\u003eWe suggest ideal size equipment and baking vessels in each recipe, but if you do not have the precise pan, use the nearest equivalent based on the type of dish. Just be aware that the baking time will need to be adjusted when using a different size pan.\u003cbr\u003e\u003cbr\u003e9 by 11⁄4-inch pie pan = 4 cups or 1 quart\u003cbr\u003e9 by 11⁄2-inch pie pan = 5 cups or 11⁄4 quarts\u003cbr\u003e91⁄2 by 2-inch deep-dish pie pan = 7 cups or 13⁄4 quarts\u003cbr\u003e\u003cbr\u003e8 by 8 by 2-inch square pan = 8 cups or 2 quarts\u003cbr\u003e9 by 9 by 11⁄2-inch square pan = 8 cups or 2 quarts\u003cbr\u003e9 by 9 by 2-inch pan = 10 cups or 21⁄2 quarts\u003cbr\u003e\u003cbr\u003e61⁄2 by 31⁄2-inch small Bundt pan = 51⁄2 cups or 11\/3 quarts\u003cbr\u003e9 by 3-inch Bundt pan = 10 cups or 21⁄4 quarts\u003cbr\u003e10 by 31⁄2-inch Bundt pan = 12 cups or 3 quarts\u003cbr\u003e\u003cbr\u003e81⁄2 by 11 by 2-inch rectangular baking dish = 8 cups or 2 quarts\u003cbr\u003e9 by 13 by 2-inch rectangular baking dish = 12 cups or 3 quarts\u003cbr\u003e121⁄4 by 83⁄4 by 21⁄2-inch oval baking dish = 8 cups or 2 quarts\u003cbr\u003e\u003cbr\u003e9 by 2-inch round cake pan = 8 cups or 2 quarts\u003cbr\u003e91⁄2 by 21⁄2-inch springform pan = 10 cups or 21⁄2 quarts\u003cbr\u003e9 by 3-inch springform pan = 11 cups or 23⁄4 quarts\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThe Baker’s Battery\u003cbr\u003e\u003cbr\u003eHigh-quality stainless steel chef’s knife\u003cbr\u003eHigh-quality stainless steel paring knife\u003cbr\u003eDigital scale\u003cbr\u003eSet of measuring spoons\u003cbr\u003eSet of dry measuring cups\u003cbr\u003e1-cup liquid measuring cup\u003cbr\u003e2-quart liquid measuring cup\u003cbr\u003eWooden spoons\u003cbr\u003eWhisk\u003cbr\u003eRubber spatula\u003cbr\u003ePlastic scrapers\u003cbr\u003eBench scraper\u003cbr\u003eSifter\u003cbr\u003eFine-mesh sieve\u003cbr\u003eHalf-size sheet pans or baking sheets\u003cbr\u003ePie pans\u003cbr\u003eTart pans, including one with a removable bottom\u003cbr\u003ePie crust shield\u003cbr\u003e9-inch square pan\u003cbr\u003e9-inch round pan\u003cbr\u003e9 by 13-inch baking pan\u003cbr\u003eBundt pan\u003cbr\u003e2-quart and 3-quart baking dishes\u003cbr\u003e9-inch cast-iron skillet\u003cbr\u003eCustard cups (also called ramekins)\u003cbr\u003eRolling pin\u003cbr\u003eOffset spatula\u003cbr\u003eMicroplane for zesting citrus\u003cbr\u003eParchment paper or Silpat baking mat\u003cbr\u003eMetal mixing bowls\u003cbr\u003ePastry brush\u003cbr\u003eGood oven mitts\u003cbr\u003eFood mill\u003cbr\u003eElectric mixer (preferably a stand mixer)\u003cbr\u003eFood processor\u003cbr\u003eSpice grater\u003cbr\u003e\u003cbr\u003eWhat is my favorite tool? Simply, my hands! What better tool does a baker need? They are always there, they need no special cleaning other than some hot water and soap, do not require electricity, and they are so versatile. They can cut, press, roll, knead, and shape . . . it is a little messy at first, but once you start using your hands, you will realize what fun it is! For many of the recipes, I recommend rubbing the dry ingredients together with your hands; this step ensures that any cornstarch is fully incorporated into the dry ingredients before any wet ingredients are added.  \u003cbr\u003e\u003cbr\u003eThe Pastry Kitchen’s Cupboard\u003cbr\u003e\u003cbr\u003eWhat is my favorite ingredient? I have two: unsalted high-fat butter (also called “European-style” butter) and fine sea salt. While it may seem odd to insist on butter that is unsalted and then add salt anyway, it makes a difference because it allows me to carefully control the flavor of what I bake. I want to choose when I add salt and how much salt is part of my product . . . and none of my baked goods go without it! Even if it is just a pinch, tad, morsel, or whatever you want to call it, salt is the ingredient that brings it all together. And I choose sea salt over all of the other salts available because of its pure clean flavor; I also prefer fine (not coarse) sea salt because the crystals need to dissolve easily in baked goods.   \u003cbr\u003e\u003cbr\u003eUnsalted butter\u003cbr\u003eSugars: granulated, brown (I use light in most of my recipes unless I want a deeper molasses flavor, in which case I use dark), and confectioners’\u003cbr\u003eFlours: all-purpose flour, cake flour, and rice flour (Use the latter forrolling out pastry and making shortbread.)\u003cbr\u003eVanilla extract and vanilla beans\u003cbr\u003eFine sea salt (Taste it compared to other salts; it is just better.)\u003cbr\u003eFresh spices (Buy small quantities in bulk from busy stores to help ensure that they are fresh.)\u003cbr\u003eNuts (Store them in an airtight container in the freezer for freshness.)\u003cbr\u003eFresh ripe produce (Your local farmers market is the best source.)\u003cbr\u003eFresh dairy products and large eggs\u003cbr\u003eLeaveners (Buy baking soda and baking powder annually if not more often; they lose their strength when they get old.)\u003cbr\u003eCocoa: Dutch-processed and natural\u003cbr\u003eGrains: oats, cornmeal, and so on\u003cbr\u003e\u003cbr\u003eI believe in the integrity of each ingredient. Do not be afraid to taste them individually: pure vanilla, granulated cane sugar, unbleached flours, unsalted “European-style” butter, sea salt, and fruits. At the peak of their flavor, these are the components that will bring your desserts to life.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46305507410149,"sku":"NP9781580089760","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781580089760.jpg?v=1767735997","url":"https:\/\/k12savings.com\/products\/rustic-fruit-desserts-isbn-9781580089760","provider":"K12savings","version":"1.0","type":"link"}