Clarify Butter:

• Melt the butter in a 1-quart saucepan over medium-low heat.
• Using a small ladle, skim and discard the white film from the surface.
• Slowly pour the liquid from the pan into a bowl, leaving sediment behind.
• Let cool for 1 minute.

Prepare Dough:

• Line baking sheets with parchment paper and lightly grease; set aside.
• In a 4-quart saucepan, bring the clarified butter, sugar, salt, vodka, and 1¾ cups water to a boil over high heat.
• Reduce heat to medium, add the flour, potato flakes, and cornstarch.
• Cook, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, 2-3 minutes.
• Continue to cook, stirring, until the mixture is slightly dry and a thin film coats the bottom of the pan, about 4 minutes more.
• Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
• Beat until slightly cool, about 2 minutes.
• Add the eggs one at a time, beating until completely absorbed and scraping the sides of the bowl as needed.
• Then beat in the egg whites.
• Transfer the dough to a pastry bag fitted with a ¾” star tip and refrigerate for 1 hour.

Fry Crullers:

• Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 325°F (165°C).
• Pipe 3-inch rings of dough onto the greased parchment, spacing them at least 2 inches apart.
• Using scissors, cut the doughnuts out of the parchment paper, leaving about 1 inch of paper around the sides of each doughnut.
• Working in batches, place the crullers in the hot oil, paper side up.
• Use tongs to peel off and discard the paper.
• Cook, flipping once, until puffed and golden, about 15 minutes.
• Using a slotted spoon, transfer the crullers to a wire rack set over a baking sheet to cool completely.

Glaze Crullers:

• Whisk together the confectioners’ sugar, honey, and ½ cup hot water in a bowl until smooth.
• Dip the cooled crullers in the glaze, coating them completely.
• Return them to the wire rack until the glaze is set.

Make the Dough:

• In a food processor, pulse the all-purpose flour, potato flour, sugar, butter, baking powder, and salt until pea-size crumbles form.
• Add the beaten egg and 2-3 tbsp.
• ice-cold water; pulse until the dough comes together.
• Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour.

Prepare the Tart Shell:

• On a lightly floured surface, roll out the dough into a 10-inch circle.
• Press the dough into a greased 11-inch tart pan with a removable bottom set over a baking sheet.
• Chill the tart shell for 1 hour.

Preheat Oven:

• Preheat your oven to 425°F (220°C).

Assemble and Bake the Tart:

• Spread the almond meal evenly over the chilled tart dough.
• Arrange the halved apricots on top of the almond meal.
• Bake until the crust is golden brown and the fruit is tender, about 25-30 minutes.
• Transfer the tart to a wire rack and let it cool.

Glaze and Garnish:

• In a 1-quart saucepan, heat the apricot preserves until warmed.
• Pour the preserves through a fine-mesh strainer into a bowl.
• Brush the top of the tart generously with the strained preserves.
• Sprinkle with the lightly toasted sliced almonds.
• Let the tart cool completely before serving.

Preheat Oven:

• Preheat your oven to 425°F (220°C).
• Grease a 9-inch cast-iron skillet or baking dish with the softened butter and set aside.

Prepare Batter:

• In a blender, combine the milk, sugar, kirsch, vanilla extract, eggs, and a pinch of kosher salt.
• Blend for a few seconds to mix the ingredients.
• Add the flour to the blender and blend until smooth, about 1 minute.

Assemble and Bake:

• Pour the batter into the buttered skillet or baking dish.
• Evenly distribute the cherries over the top of the batter.
• Bake until a skewer inserted into the batter comes out clean and a golden brown crust has formed on top and bottom of the clafoutis, about 30 minutes.

Finish and Serve:

• Dust the clafoutis with confectioners’ sugar before serving.

Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9″ x 13″ glass baking dish with butter.

Mix Ingredients:

• In a mixing bowl, whisk the eggs and sugar until pale and lightly thickened, about 2 minutes.
• Add the brocciu or ricotta cheese, lemon zest, vanilla extract, and kosher salt.
• Whisk until smooth and well combined.

Bake the Cheesecake:

• Pour the mixture into the greased baking dish and spread evenly.
• Bake until barely set in the middle, about 35 minutes.

Broil for Browning:

• Transfer the baking dish to the broiler and broil on high until the top is browned, about 2 minutes.
• Watch carefully to prevent burning.
• Let the cheesecake cool before cutting it into squares to serve.

Prepare the Batter:

• In a medium bowl, whisk together the milk, 4 tbsp. of melted butter, and the egg.
• In a large bowl, whisk together the flour, sugar, and baking powder.
• Add the milk mixture to the flour mixture and whisk until smooth.
• Set aside for 10 minutes to let the batter rest.

Cook the Crêpes:

• Grease a 10-inch nonstick skillet with ½ tbsp.
• of butter and heat over medium-high heat.
• Add ¼ cup of batter to the skillet and swirl the pan to spread the batter evenly.
• Cook the crêpe, turning once, until browned, about 1–2 minutes per side.
• Transfer the cooked crêpe to a warm plate and repeat with the remaining butter and batter.

Serve the Crêpes:

• Sprinkle ½ tbsp. of maple sugar onto each crêpe and drizzle with 1 tbsp. of maple syrup.
• Roll up each crêpe into a cylinder and serve immediately.

Make the Pastry:

• In a large mixing bowl, combine the flour and salt.
• Rub the butter and shortening into the flour with your fingertips until the mixture resembles coarse crumbs.
• Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into the flour mixture, and knead until the dough just holds together.
• Wrap the dough in plastic wrap and refrigerate.

Prepare the Pears:

• Preheat the oven to 425°F (220°C).
• To fan the pears, place them core-side down on a cutting board.
• Starting just below the stem, cut each pear into 4 lengthwise slices, leaving the stem end attached.
• Place the pears in a bowl, gently toss with lemon juice and ¼ cup of the sugar, and set aside for 20 minutes.

Caramelize the Sugar:

• Meanwhile, melt the butter in a 9-inch ovenproof skillet over medium heat.
• Add the remaining 1 cup of sugar and cook, stirring constantly, until it turns golden brown and caramelized.
• Remove the skillet from heat and stir to cool slightly, as the sugar will continue to darken off the heat.

Arrange the Pears:

• Drain the pears and place them in the skillet with the caramelized sugar, round side down, with the stems facing the center.
• Gently fan the slices out.

Prepare the Pastry:

• Roll out the dough on a floured work surface into a 10-inch round about ¼ inch thick.
• Place the dough on top of the pears, covering the edge of the skillet.
• Press the edges down between the pears and the inside of the skillet, and cut four ¼-inch steam holes in the center.
• Bake for 25 minutes or until the pastry is golden brown.

Finish and Serve:

• Remove the skillet from the oven and tilt it carefully, using a baster to draw off excess juices.
• Transfer the juices to a small saucepan and reduce over high heat until thick.
• Place a large, flat serving platter on top of the skillet and invert quickly and carefully.
• Spoon the reduced caramelized juices over the pears.
• Serve warm or at room temperature.

Make the Pastry Cream:

• Put milk into a medium saucepan.
• Scrape seeds from the vanilla bean and add seeds and pod to milk.
• Bring to a simmer over medium heat.
• Remove pan from heat, cover, and set aside to steep for 1 hour.
• Strain milk into a bowl, discarding the pod.
• Return milk to the saucepan and bring to a simmer over medium heat.
• Meanwhile, beat egg yolks, 10 tbsp. of granulated sugar, and cornstarch together in a mixing bowl with an electric mixer on medium speed until pale yellow and thick, about 3-5 minutes.
• Gradually add 1 cup of the hot milk to the egg yolk mixture, whisking constantly.
• Then gradually add the egg yolk-milk mixture back into the hot milk in the saucepan.
• Cook over medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of a spoon, about 5 minutes.
• Transfer to a medium bowl and stir constantly until very warm (about 125°F on an instant-read thermometer), 5-10 minutes.
• Add butter, 1 tbsp. at a time, whisking well after each addition.
• Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

Prepare the Puff Pastry:

• Preheat oven to 375°F (190°C).
• Place 1 sheet of puff pastry on a parchment paper-lined baking sheet, cover with another sheet of parchment, and refrigerate until chilled, 20-30 minutes.
• Put another baking sheet directly on top of the parchment-covered pastry to weight it down.
• Bake until the pastry begins to turn brown, about 10-15 minutes.
• Remove the top baking sheet and parchment paper.
• Sprinkle the pastry with 1 tbsp. granulated sugar, then bake, uncovered, until golden brown, about 6-8 minutes more.
• Transfer to a clean surface and remove the parchment from the bottom.
• Set aside to cool.
• Repeat the process with the remaining sheet of puff pastry and 1 tbsp. sugar.
• Using a serrated knife, cut each pastry sheet into twelve 4″ x 2″ rectangles, making 24 rectangles in total.

Assemble the Napoleons:

• Spoon 2 tbsp. of the pastry cream down the center of each sugared side of 8 pastry rectangles and stack another pastry rectangle on top.
• Repeat the process with the remaining pastry cream and pastry rectangles.
• Sift confectioners’ sugar over the assembled napoleons.

Prepare Dough:

• Sprinkle sugar on a work surface.
• Cut each puff pastry sheet in half and roll out to ¼-inch thickness, sprinkling with sugar as you work.
• Fold each of the short ends 2 or 3 times inward until they meet in the middle.
• Fold the dough in half along the center fold and press gently to seal.
• Repeat with the remaining half of puff pastry.
• Refrigerate the folded dough for 30 minutes.

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Slice and Bake:

• Slice the rolls into ⅓-inch thick pieces and sprinkle each with more sugar.
• Place the slices on an ungreased baking sheet, spacing them 1 inch apart.
• Bake until golden brown, about 30 minutes, turning the cookies once halfway through baking.

Cool and Serve:

• Let the cookies cool completely before serving.

• Preheat your oven to 400°F (200°C).
• In a heatproof bowl, stir together the cubed butter, water, canola oil, sugar, and salt.
• Bake until the butter is bubbling and lightly browned at the edges, about 20 minutes.
• Remove from the oven and stir in the flour until the dough comes together.
• Press the dough into the bottom and up the sides of five 4-inch tart pans (or one large 9-inch tart pan).
• Use a fork to prick the dough all over.
• Bake until the crust is cooked through, 10-12 minutes.
• Let cool.

Make the Filling:

• In a 4-quart saucepan, whisk together the sugar, cornstarch, flour, salt, and egg yolks until smooth.
• Stir in the milk and place the saucepan over medium heat.
• Cook, stirring constantly, until the mixture thickens, about 15 minutes.
• Remove from heat and slowly whisk in the chilled butter until smooth.
• Stir in the vanilla extract.
• Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
• Chill until set, at least 2 hours.

Assemble the Tartlets:

• Once the pastry cream is set, spread it evenly over the cooled tart shells.
• Garnish with fresh blackberries.
• Chill the tartlets until ready to serv

Prepare Olives:

• In a 2-quart saucepan, boil the pitted black olives with 2 cups of water for 5 minutes.
• Drain and set aside.
• Add half the sugar (½ cup) and 2 cups of water to the pan; bring to a boil.
• Reduce heat to medium and add the olives; cook until the olives are tender, about 2 hours.
• Let the olives cool, then strain and discard the syrup.

Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch pie plate with butter and set aside.

Mix Ingredients:

• In a bowl, whisk together the melted butter and 3 eggs.
• In another bowl, whisk the remaining ½ cup of sugar with the 4 egg yolks until fluffy.
• Slowly whisk in the milk, flour, and kosher salt.
• Fold in the butter mixture and chopped almonds until combined.

Assemble and Bake:

• Spread the batter into the prepared pie plate.
• Arrange the candied olives over the top.
• Bake until golden and slightly puffed, about 40 minutes.

Cool and Serve:

• Let the clafoutis cool before serving.