Baking

This old-world pastry is known in Italian as crostata della Nonna.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Fresh raspberries and blueberries enhance both the filling and the topping of this creamy and delicious dessert. Begin preparing it a day before serving.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

Freezing the rugelach before baking helps the cookies maintain their shape. For gift giving, layer them between sheets of waxed paper and arrange in tins lined with colorful cellophane or tissue paper.

This type of dish is common in England, where all desserts are called puddings.

A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.

This version of the much maligned Christmas classic is deliciously lacking in candied cherries, giant mixed nuts and citron, but it is filled with bits of marzipan and lots of appealing dried fruit. Baking the cakes in disposable aluminum loaf pans (available at supermarkets) or in decorative cardboard loaf pans (available at some cookware stores or by mail order) makes gift giving easy; just wrap each cake in its pan in cellophane, and add a colorful ribbon.