The air is cooled. Blooming crepe myrtle trees brush together their branches with the help of the breeze. The scent of September swirls about and its promises of the coming autumn’s leaves leaves one to think, though a long Summer day is very nice, how the spices of cloves and ginger and cinnamon roasting on whatever is in the oven is a lovely thing indeed as the sunsets come earlier in the evening. The beginning of fall beckons Mother Nature to spoil us with her fruits, figs crowding out the past season’s peaches, begging to be whisked to the kitchen for eating raw or for topping dessert.

Though the art of baking pastry is more of a science as measurements tend to be a bit exact when it comes to flakey crusts and buttery doughs, the filling is up for creative whims. With a basket full of plump figs on the countertop waiting to be eaten, I decided to experiment with a fig tart that sports a fresh, not baked, filling. Greek yogurt and mascarpone flecked with vanilla and sweetened with honey is spooned over a just-cooled crust then topped with sliced figs and kept in the refrigerator until dessert is wanted.

This treat is best made before fig season passes us by and the plump fruit begins to disappear from the market shelves. If the figs you bring home are very firm, allow them to fully ripen on the countertop before topping this dessert. For extra sweetness, you can choose to add a quick drizzle of honey on top just before serving.

Sincerely, Adelle

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Fresh Fig Tart with Greek Yogurt and Vanilla Mascarpone Cream

Makes one round 10 1/4 inch tart

For the dough*:

• 6 tablespoons chilled unsalted butter, cubed

• 1 cups all-purpose flour

• 1/4 cup almond flour

• 1/4 cup powdered sugar

• 1 teaspoon vanilla

• 1/8 teaspoon salt

• 1 egg

*Alternatively, use your favorite pie dough recipe.

For the filling:

• 1 cup greek yogurt

• 1 cup mascarpone

• 1/4 cup honey

• 1 teaspoon vanilla bean paste

• Sliced fresh figs, for topping

Preheat the oven to 350 degrees.

Place the dry ingredients for the dough in a food processor and pulse until combined. Add butter, the egg, and vanilla and pulse until it forms into a ball. Take out of the food processor and form into a disk, then wrap the dough in plastic and place in the freezer for 10 minutes.

After chilling the dough, roll it out onto a floured piece of parchment. Roll the dough up onto a rolling pin, helping it along by lifting up the parchment, then roll the dough out over a buttered round 10 1/4 inch tart pan. Prick with a fork around the bottom of the crust and place into the freezer for 15-20 minutes to chill.

While the dough is chilling, make the filling. Whisk the greek yogurt, mascarpone, honey, and vanilla. Cover and place in the refrigerator.

After the dough has chilled for 15-20 minutes, place the tart crust into the oven, covered with parchment and pie weights to prevent the bottom from rising. Bake for 10 minutes, then remove the parchment. Return to the oven for another 25 to 30 minutes, or until the edges of the dough are just golden and the middle is dry to the touch.

Remove the tart pan from the oven and allow to cool completely before adding the filling. When cooled, spoon the greek yogurt and mascarpone mixture into the cooked tart crust. Chill the tart in the refrigerator for two hours or until the filling has set. Place fresh sliced figs on top and serve.

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Crème fraîche, a French soured cream with a velvety texture and the slightest bit of tang, combines with a few spoonfuls of honey and a couple eggs to create this delicious, simple tart filling with a buttery crust to hold it all together. I think it's sometimes the simply flavored, lightly sweetened treats that are best. 

A crème fraîche tart makes for a lovely transitional season dessert, meaning its ingredients can readily be found and whipped together during transitional times of year rather than relying on strictly seasonal produce. September is just beginning now and before autumn's cooler winds blow in with her bounty pumpkins and apples and treats spiced with cinnamon, I find a simple dessert with a creamy texture to be just the ticket.

If you happen to have some seasonal fruit on hand, this tart can also make a wonderful base for them. A handful or two of spring's strawberries or summer's blackberries are a welcome addition on top of the tart after it's been baked and cooled, and autumn's apples or winter's pears can be sliced and tossed on top of the filling then baked along with it, showered with a bit of powdered sugar at the end. If you like, you can trade the powdered sugar for a good drizzle of honey, or leave it off completely.

After whisking the filling ingredients together, be sure to let it sit on the countertop at room temperature to allow the honey to dissolve completely. Because of the addition of crème fraîche and eggs, which are likely cold from being kept in the refrigerator, the honey may have trouble dissolving immediately. A good 15 to 20 minutes at room temperature while the dough is chilling should do the trick.

Sincerely, Adelle

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Crème Fraîche Tart

Makes one round 10 1/4 inch tart

For the dough:

• 6 tablespoons chilled unsalted butter, cubed

• 1 cups all-purpose flour

• 1/4 cup almond flour

• 1/4 cup powdered sugar

• 1 teaspoon vanilla

• 1/8 teaspoon salt

• 1 egg

For the filling:

• 1 cup crème fraîche

• 2 eggs

• 4 tablespoons honey

• 1 teaspoon vanilla

• 2 tablespoons all-purpose flour

• Powdered sugar, for dusting

Preheat the oven to 350 degrees.

Place the dry ingredients for the dough in a food processor and pulse until combined. Add butter, the egg, and vanilla and pulse until it forms into a ball. Take out of the food processor and form into a disk, then wrap the dough in plastic and place in the freezer for 10 minutes.

After chilling the dough, roll it out onto a floured piece of parchment. Roll the dough up onto a rolling pin, helping it along by lifting up the parchment, then roll the dough out over a buttered round 10 1/4 inch tart pan. Prick with a fork around the bottom of the crust and place into the freezer for 15-20 minutes to chill.

While the dough is chilling, make the filling. Whisk the crème fraîche, eggs, honey, and vanilla together until combined. Slowly whisk in the flour a bit at a time, making sure there are no clumps. Set aside at room temperature - this will help the honey dissolve completely.

After chilling for 15-20 minutes, place the tart dough into the oven, covered with parchment and pie weights to prevent the bottom from rising. Bake for about 10 to 15 minutes, or until the dough is dry to the touch.

After baking, remove the parchment and pie weights, pour in the filling, and bake for another 30 to 35 minutes, until the filling has set.

Remove the tart from the oven and cool on the countertop. When it reaches room temperature, dust the top of the tart with a bit of powdered sugar and serve. Store any remaining tart in the refrigerator.

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As the days begin to grow ever so slightly shorter and the sun scorched hills in my little town beg for autumn's rainfall, I find myself savoring the tastes of summer as the next season comes gently knocking on her door. Fresh ice cream, cold and creamy and especially appreciated on a hot August day, is one of those tastes. Though helping yourself to a spoonful of ice cream in the cooler months is always a delicious thing, there's nothing quite like having it when the sun is beating down without reserve.

Homemade ice cream takes a bit of extra time as you have to let the custard cool completely for several hours after heating it all together on the stovetop, but it is absolutely worth it. The taste of ice cream from scratch, even this simple ice cream custard that can also serve as a base for adding fruit or chocolate, is simply unlike any store-bought frozen confection. If you've never had homemade ice cream before, you're in for a treat!

I recommend allowing the ice cream to chill in the freezer after being churned overnight or for at least a few hours to help it firm up a bit. This simple ice cream custard recipe is wonderful as is, but also serves as a great base for adding flavors. Peanut butter, chocolate chunks, berries, or bits of leftover brownies or would all make great additions.

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Simple Ice Cream Custard

• 2 cups heavy cream

• 1 1/2 cup milk

• 1/4 teaspoon salt

• 1/3 cup sugar

• 1 teaspoon vanilla or vanilla paste

• 6 egg yolks

In a saucepan over medium-high heat, whisk together the heavy cream, milk, salt, vanilla and sugar. While the cream is mixture is heating, whisk the egg yolks in a heatproof bowl. When the cream is steaming and has reached a temperature of 175 degrees, scoop 1/3 cup of the hot milk and slowly whisk it into the egg yolks (do not skip this step, as pouring all the milk in at once will cause the eggs to curdle with the rapid temperature change). Continuing to whisk, add another 1/3 cup of the hot milk, then a final 1/3 cup. Finally, pour the remainder of the hot milk mixture into the bowl and whisk until completely combined. Allow to cool, then place in the refrigerator.

Chill the custard in the refrigerator overnight or for at least four hours until very cold.

After chilling, churn the custard according to your ice cream machine's directions. For a soft serve consistency, serve immediately. To firm the ice cream, place in a freezer-safe container and allow to freeze for at least 4 hours or overnight, then serve.

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When the hot weather seems to seep through the kitchen walls and spoils all desire to cook anything involving too much heat or effort, tartines are just the thing to munch on. These are simple toasts topped with something delicious, savory or sweet, and this recipe has both: creamy burrata and plump blackberries drenched in port wine syrup. Each piece is topped with a few mint leaves and lemon zest to boot.

Though fresh blackberries would be lovely if you prefer something more immediate, I recommend taking the time to  marinate them in a bath of vintage port wine and a bit of sugar the night before serving. The blackberry juices and wine and sugar all intermingle to make some richly flavored berries and a sweet sauce for drizzling. I must add a little hint to try these berries on vanilla ice cream as well; it's a divine dessert!

Burrata is a creamy cheese that tastes like mozzarella and spreads like ricotta. I think a slice of brie cheese, a smear of ricotta, or a few dollops of goat cheese would also be lovely on these tartines if you'd rather. 

Sincerely, Adelle

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Port Marinated Blackberry Tartines with Burrata and Mint

Serves eight

• 1 fresh loaf of bread, sliced
• 16 oz burrata cheese
• 12 oz blackberries, rinsed and dried
• 1 cup vintage port wine
• 3 tablespoons sugar
• Salted butter
• Mint leaves
• Zest of one lemon

Combine blackberries, port wine, and sugar in a sealable container, tossing to coat the berries evenly. Place in the refrigerator and allow to marinate overnight.

The next day, assemble the tartines. Place the slices of bread into a toaster a pair at a time until all slices are toasted or place all the slices under the broiler on a sheet pan for a few minutes (be sure to watch the slices carefully so as to prevent scorching). Smear the salted butter on each side. 

Spread an even amount of burrata cheese on each slice. Remove the port marinated blackberries from the refrigerator, and spoon several on top of each slice, being sure to drizzle some of the port syrup on the bread as well. Top with mint leaves and lemon zest.