• Arrange an oven rack in the top third of the oven and preheat to 400°F (200°C).
• Cook the sugar and butter in an 8″ skillet over medium heat, swirling the skillet often, until the mixture turns deep golden brown, about 8–10 minutes.
• Remove from heat and stir in the orange zest and cinnamon.
• Pour the caramel mixture into a 7½” x 12″ baking dish and spread to cover the bottom.
• Lay the banana halves cut side up over the caramel, cutting pieces as needed to fit in the baking dish.
• Unfold the puff pastry sheet over the bananas, trimming the edges to fit the dish, and tuck in the edges.
• Prick the pastry sheet all over with a fork.
• Bake until the pastry is puffed and golden brown and the caramel is bubbling around the edges of the dish, about 30 minutes.
• Transfer the baking dish to a rack and let cool for 2 minutes.
• To serve, place a serving platter or baking sheet upside down over the baking dish and carefully invert the tart onto the platter or sheet.
• Cut the tart into large squares and serve with scoops of vanilla ice cream, if desired.

• In a saucepan, combine sugar, rum, and vanilla seeds with ¾ cup water.
• Bring to a boil over medium-high heat.
• Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes.
• Add the sour cherries, reduce heat to low, and simmer until the cherries are tender, about 7-8 minutes.
• Allow the compote to cool before serving.
• Storage:
• The compote will keep, covered and refrigerated, for up to two weeks.

• Preheat the oven to 400°F (200°C).
• Grease an 8″ x 8″ baking dish with butter and dust with flour; set aside.
• In a medium bowl, whisk together the flour, 2 tbsp.
• sugar, baking powder, and kosher salt.
• Add 4 tbsp.
• chilled butter and rub into the flour mixture until pea-size pieces form.
• In a small bowl, mix together the milk, vanilla extract, and egg.
• Add this mixture to the flour mixture and stir with a wooden spoon until just combined.
• Transfer the dough to the prepared baking dish and spread it over the bottom of the dish.
• Arrange the plum slices in rows on top of the dough.
• Combine the remaining ½ cup of sugar and ground cinnamon in a small bowl and sprinkle over the plums.
• Melt the remaining 3 tbsp.
• of butter and drizzle over the plums.
• Bake until browned and bubbly, about 30 minutes.
• Let cool slightly before slicing and serving.

• In a food processor, combine flour, 8 tbsp. butter, and salt.
• Pulse until pea-size crumbles form, about 10 pulses.
• Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3–4 pulses.
• Transfer the dough to a work surface and form into a flat disk.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Unwrap the dough and transfer to a lightly floured work surface.
• Using a rolling pin, flatten the dough into a 13″ circle.
• Transfer to an 11″ tart pan with a removable bottom; trim the edges and chill for 1 hour.
• Preheat the oven to 375ºF (190ºC).
• Working with one apple half at a time, thinly slice into sections, keeping slices together.
• Press each sliced apple half gently to fan it out.
• Place 1 fanned apple half on the outer edge of the tart dough, pointing inward.
• Repeat with 7 more apple halves.
• Separate the remaining apple slices.
• Starting where the apple halves touch and working your way in, layer the apples to create a tight rose pattern.
• Fill in any gaps with remaining apple slices.
• Sprinkle with sugar and dot with remaining butter.
• Bake until golden brown, 60–70 minutes.
• Meanwhile, heat the apricot jam in a small saucepan until warmed and loose.
• Pour through a fine strainer into a small bowl and set aside.
• Transfer the tart to a wire rack and, using a pastry brush, brush the top of the tart with the jam.
• Let cool completely before slicing and serving with whipped cream or vanilla ice cream.

Prepare the Coeur à la Crème:

• Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry.
• Place a 7″ heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side.
• Using a whisk or hand-held mixer, blend the goat cheese, cream cheese, and honey until very smooth.
• In another bowl, whisk the cream and confectioners’ sugar until soft peaks form.
• Gently fold the whipped cream into the cheese mixture until evenly combined.
• Spoon the mixture into the prepared mold or sieve and fold the cheesecloth corners over the top.
• Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.

Prepare the Caramelized Strawberries:

• In a 12″ skillet, mix the sugar, corn syrup, and ¼ cup water over medium-high heat.
• Cook, swirling the pan occasionally, until the syrup is light golden, about 4 minutes.
• Remove the skillet from heat and add the wine, cloves, peppercorns, cinnamon stick, and vanilla bean with seeds.
• Return the skillet to heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
• Add the strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes.
• Remove from heat and let cool to room temperature.

Serve:

• Fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove the mold and cheesecloth.
• Arrange the caramelized strawberries and sauce around the rim of the plate.

• Whisk together 4 whole eggs, 4 egg yolks (reserve remaining whites), and 1 cup sugar in a 4-qt.
• saucepan.
• Add kosher salt, lemon juice, and zest; stir until smooth.
• Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to the consistency of loose pudding, about 10 minutes.
• Pour through a fine strainer into a large bowl and chill in the refrigerator.
• In a separate bowl, whisk the reserved egg whites with the remaining ¼ cup of sugar until stiff peaks form.
• Gently fold the egg whites into the chilled lemon curd mixture.
• In another bowl, whisk the heavy cream and vanilla extract until stiff peaks form.
• Fold the whipped cream into the lemon curd mixture until fully combined.
• Spoon the lemon mousse into serving cups and chill in the refrigerator before serving.

• Preheat the oven to 375°F (190°C).
• Grease a 10″ cake pan and set aside.
• In a mixing bowl, whisk together the melted butter, sugar, milk, vanilla extract, kosher salt, and orange zest.
• Add the chestnut flour and whole blanched almonds to the mixture.
• Stir until smooth.
• Pour the batter into the prepared cake pan and sprinkle with sliced almonds on top.
• Bake until the tart is browned and set, about 25 minutes.
• Let the tart cool in the pan for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (175°C).
• Grease and flour a 12-cup muffin pan; set aside.
• Heat butter and vanilla bean with seeds in a 2-qt.
• saucepan over medium heat.
• Cook, swirling the pan, until the butter begins to brown, about 20 minutes.
• Remove from heat and discard the vanilla bean.
• Whisk the butter briefly and pour into a measuring cup until you have 1¼ cups; reserve any remaining for another use.
• Combine flour and almonds in a food processor and process until almonds are finely ground.
• Transfer to a large bowl and add confectioners’ sugar and salt; whisk to combine.
• Add the reserved browned butter, egg whites, and orange zest.
• Whisk until just combined.
• Pour about ¼ cup batter into each muffin cup and bake until golden brown and lightly caramelized at the edges, about 25 minutes.
• Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.
• Repeat with remaining batter.
• Place chocolate in a medium bowl; set aside.
• Bring cream to a boil in a 1-qt.
• saucepan over medium-high heat, then pour over chocolate; let sit for 1 minute.
• Using a small rubber spatula, slowly stir from the center until the chocolate is smooth.
• Dip the tops of each cake in the chocolate, then invert onto a wire rack or baking sheet.
• Let the chocolate set before serving.

• Preheat the oven to 350°F (175°C).
• Butter and flour an 8″ square baking pan; set aside.
• In a food processor, process 8 tbsp.
• of cubed and chilled butter, 1 cup flour, and 1/4 cup maple sugar until combined.
• Transfer the mixture to the prepared pan and press evenly into the bottom.
• Bake until lightly browned, about 15 minutes.
• In a mixing bowl, whisk together the remaining 2 tbsp.
• flour and 2/3 cup maple sugar.
• Add the maple syrup, chopped walnuts, kosher salt, and lightly beaten eggs.
• Mix until well combined.
• Pour the mixture over the baked crust and bake until the filling is golden brown and set, about 30 to 35 minutes.
• Allow to cool completely in the pan before cutting into squares and serving.

Whip the Cream:

• In a large bowl, beat the heavy cream, vanilla extract, and kosher salt with a whisk until stiff peaks form.
• Chill the whipped cream in the refrigerator.

Beat the Egg Whites:

• In another large bowl, beat the egg whites with a whisk until soft peaks form.
• While whisking, slowly add the sugar and continue beating until stiff peaks form.

Combine Mixtures:

• Add the melted and cooled chocolate to the egg whites and fold gently until almost incorporated.
• Add the whipped cream and fold until completely incorporated.

Chill and Serve:

• Divide the chocolate mousse among serving cups.
• Chill in the refrigerator for at least 2 hours before serving.
• Sprinkle with chocolate shavings just before serving.