Nut Free

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.

To use fresh pumpkin, halve and place a 1 3/4-pound sugar pumpkin, cut sides down, in a baking pan. Roast in a 400°F oven until very soft, fifty to sixty minutes. Scoop out flesh and purée in a food processor until very smooth.

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.

This artfully composed tart looks like an elegant tapestry, with carefully placed fruit “roses” in a prebaked tart shell. While it is easy to make, it’s essential to use a very sharp knife in order to cut the nectarine slices precisely. You can make the tart shell one day ahead; keep at room temperature, loosely covered.

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 traditional French apple tart is really more of an upside-down single-crust pie. Our method is unique because the apples are not cooked on the stovetop before baking; instead, they cook entirely in the oven.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

These tartlets can be assembled and refrigerated, covered with plastic wrap, three to four hours in advance; bake just before serving.

This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.

If you prefer less spice, omit the red pepper flakes. When you make the dough for this recipe, instead of shaping the pieces into disks, pat them into rectangles; this will make the dough easier to roll out and cut into squares.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This savory Italian pastry is traditionally served on Easter Sunday, but it is delicious any time of year. If you want to drain the ricotta, place it in a sieve lined with cheesecloth for about an hour; discard the liquid before proceeding.

Small squares of this tart make excellent hors d’oeuvres. Save the extra peach purée to blend with sparkling white wine for a refreshing cocktail.

Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.