Desserts that wow, with minimal work.
 | | Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
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Strawberries and Blueberries and Rhubarb and Lemon |
If you're on dessert duty for a Memorial Day cookout, we've got you covered with a batch of New York Times Cooking recipes that are sure to impress. First up: How pretty is Melissa Clark's strawberry cream cheese tart (above)? To keep the store-bought puff pastry crust nice and crisp, Melissa reduces the berries' juice to a ruby syrup that gives the tart a glossy shine. Make sure to give your guests a moment to snap a picture before cutting in. |
Strawberries also get star billing in Priya Krishna's strawberry poke cake (its pink tie-dyed interior definitely merits a grid post) and Jerrelle Guy's strawberry pretzel pie. If you managed to score beautiful blueberries, you'll want to make Chez Panisse's blueberry cobbler, which pulls back the sugar to let the fresh berry flavor shine. For something pleasantly puckery, there's Mark Bittman's rhubarb crisp with a crumbly oat and pecan topping and Yossy Arefi's lemon Bundt cake. Yossy's cake is a particularly good pick for lemon obsessives, as it uses the zest, juice and flesh of the fruit. And if your Bundt pan has seen better days, our friends over at Wirecutter are here to help. Their winning pick for the best Bundt pan produced evenly browned and cleanly released cakes through many (many) rounds of testing — in other words, you'll get consistently picture-perfect cakes for all your gatherings. |
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