David Lebovitz | Ready for Dessert | Ten Speed Press, 2010 | Makes one 9-inch tart; 8 servings

The first time I saw a fresh fig was nearly three decades ago when I was living in upstate New York. I had no idea what it was. Then I moved to California and saw them everywhere. I can’t say for sure that fresh figs were the reason I stayed put there for so long, but they certainly were one of them.—David Lebovitz

LC When in Paris… Note: We left the metric equivalents in this recipe intact, not to mess with your math skills or because they provide greater accuracy in baking but for sort of sentimental reasons. The author, David Lebovitz, lives abroad. And, well, you know, when in Paris…

Active time: 30 minutes | Total time: 80 minutes, not including chilling.

convert Ingredients
For the tart dough
1 cup (140 grams) all-purpose flour
1/2 cup (40 grams) sliced blanched almonds
1/2 cup (100 grams) sugar
1/2 teaspoon salt
6 tablespoons (3 ounces/85 grams) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for the dish
2 large egg yolks
3/4 teaspoon almond extract

For the tart filling
1/4 cup (65 grams) raspberry jam (with seeds or seedless)
12 ripe fresh figs
1 1/4 cups (6 ounces/170 grams) raspberries
3 tablespoons (45 ml) honey, warmed

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Directions
Make the tart dough
1. In a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery. Add the butter and pulse until the butter is in very small pieces about the size of grains of rice. (Be careful not to over-process the mixture or the resulting crust will become dense and tough.)

2. Add the egg yolks and the almond extract to the processor, then let the machine run just until the dough starts to come together. (Again, be careful not to over-process the dough.) Transfer the dough to a work surface, knead it briefly with your hands until smooth, then press the dough into a disk.

3. Very lightly butter a 9-inch (23 centimeter) tart pan with a removable bottom. Transfer the disk of dough to the pan. Using your hands, lightly press the dough as evenly as possible into the bottom and up the sides of the pan. Freeze the dough-lined tart pan for at least 30 minutes.

4. Preheat the oven to 375°F (190°C).

5. Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork. Line the dough with a sheet of aluminum foil and fill with pie weights or dried beans. Bake the tart shell on the baking sheet until the dough is set, about 20 minutes. Remove the foil and pie weights and continue to bake until the tart shell is deep golden brown, about 10 more minutes. Let cool completely.

Make the tart filling
1. Spread the raspberry jam over the cooled tart shell in an even layer.

2. Trim the hard stem ends from the figs and quarter each fig lengthwise. Arrange the figs in the tart shell in 2 concentric circles, cut sides up, fitting the figs snugly against the sides of the tart shell and each other. Arrange the raspberries snugly in the center of the tart. Drizzle the warm honey over the tart.

3. Remove the tart pan sides from the tart pan bottom by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let it fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn’t release cleanly, simply serve the tart on the pan bottom.)

Recipe © 2010 David Lebovitz. Photo © 2010 Maren Caruso. All rights reserved.

Ready for Dessert | Ten Speed Press, 2010 | Makes 9 to 12 brownies

I have a blanket mistrust of any recipe with a superlative in the title. “The Ultimate” or “The World’s Finest” always makes me raise an eyebrow. But how else can I describe these brownies? I’ve made a lot of brownies in my life, and these really are the best. I learned to make them from the late Robert Steinberg, who changed the world of American chocolate when he cofounded Scharffen Berger chocolate. Part of Robert’s unique charm was that he was quick to argue and that he, like most people who hold strong opinions on things food-wise, was invariably right when you would taste the results.

He adapted his brownie recipe from one by cookbook author Maida Heatter. The first time I made the brownies, they were a dry, crumbly disaster. Unconvinced that they were worthy of their accolades, I listened carefully as he walked me through the steps. When he asked if I had stirred the batter vigorously for 1 full minute, I stammered and then finally admitted that I cut that step short. “Aha!” he said. So I made them again, and discovered that was one life-changing minute.

This recipe takes well to mix-ins. I’ll sometimes add 1/3 cup chopped dried cherries or 1/3 cup cocoa nibs to the batter. To make minty brownies, crush the contents of one 50-gram tin of peppermint Altoids in a sturdy resealable plastic bag. Add the crushed mints to the batter along with the nuts (or, if you prefer, omit the nuts). If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.–David Lebovitz

LC Absolute Best! Note: Like David Lebovitz, we, too, take superlatives very seriously–our editors wield their red pens warily over such boastful words. Still, after tasting these chewy but not gooey brownies, we chose to leave the words “absolute best” in the title intact, for reasons that we think are obvious.

Active time: 15 minutes | Total time: 30 minutes

Robert’s Absolute Best Brownies Recipe

Directions

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I’ll admit that my favorite selection from the shiny white Good Humor jalopy that cruised our neighborhood was simply called “Toasted Coconut”: vanilla ice cream on a stick, coated with lots of sugary-sweet coconut.

On the last fateful day that I’d ever see the Good Humor man, the bully next door decided to spray him with water from a hose as he slowly circled our block. He beat a hasty retreat and never came back. Being blackballed by the Good Humor man made that the worst summer of my life. I don’t know what happened to the neighborhood bully, but now that I’m an adult I can have Toasted Coconut Ice Cream whenever I want. And I do.—David Lebovitz

The photo above features Toasted Coconut Ice Cream swirled with Mango Sorbet, one of Lebovitz’s favorite combos.—David Leite

convert Ingredients
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract, or 1 teaspoon rum

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Directions
1. Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it’s nice and fragrant and golden brown.

2. In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.

3. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.

4. Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.

6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe © 2007 by David Lebovitz. All rights reserved.

There’s a curious custom in Gascony, a region in the southwest of France known for its full-bodied red wines (its famous neighbor is Bordeaux): When they’ve just about finished their soup, the locals tip a little bit of the red wine from their glass into their soup bowl, mingling the wine with the last few spoonfuls of the broth.

I later discovered that this custom is equally good with a goblet of sorbet when I was scrambling to figure out a way to make this rosy nectarine sorbet a bit more special for an impromptu dinner party. I simply scooped sorbet into my guests wine glasses at the table and let them pour in as little (or as much) red wine as they wished. It was a big success. If you have time to think ahead, prepare a big bowl of sweet, juicy berries and sliced nectarines, and let your guests add some fruit to their sorbet, too.—David Lebovitz

convert Ingredients
6 ripe (about 2 pounds) nectarines
2/3 cup water
3/4 cup sugar
1 teaspoon kirsch, or 1/4 teaspoon freshly squeezed lemon juice

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Directions
1. Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.

2. Remove from heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the kirsch or lemon juice.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according the manufacturer’s instructions.

Variation: For Peach Sorbet, substitute 7 large, ripe peaches for the nectarines. Remove the skins prior to cutting them into chunks.

Recipe © 2007 by David Lebovitz. All rights reserved.

This ice cream is a real winner. It’s a favorite of many of us here at Leite’s Culinaria. Author and food writer David Lebovitz says the green-tea powder, called matcha, has a slightly pungent yet powerful taste, but its color is the real showstopper. It’s a lovely pistachio green. Lebovitz suggests frothing the tea well, as it turn the custard a vivid green color.

Adds Lebovitz: “Matcha is found in tea shops and stores that sell Japanese products, which I’m always looking for an excuse to visit, since they’re great places for poking around.”—David Lebovitz

convert Ingredients
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks

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Directions
1. Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the matcha. Set a mesh strainer on top.

2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

4. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha. Stir over an ice bath until cool.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe © 2007 by David Lebovitz.. All rights reserved.

This bread pudding is heavenly and sinful at the same time. I use dense rich challah that sets into a creamy soft custard. But it’s the chocolate and raisins layered in between the slices of bread that really make the dish. Of course, some more fresh vanilla cream on top doesn’t hurt either.—Dave Lieberman

convert Ingredients
For the bread pudding
1 quart whole milk, warmed
8 ounces unsalted butter, melted
1 1/2 cups sugar
6 eggs
1 teaspoon pure vanilla extract
1 challah, cut into 1 1/2-inch slices
1 cup chocolate chips
1/2 cup raisins

For the vanilla cream
2 cups half-and-half
2 teaspoons pure vanilla extract
1/3 cup sugar
6 egg yolks

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Directions
Make the bread pudding
1. Preheat the oven to 325°F (160°C).

2. Combine the milk, butter, sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth, but don’t over-whisk.

3. Line a baking dish with two-thirds of the challah slices, lining the edges too. Sprinkle with half the chocolate chips and half the raisins. Cover with the remaining challah slices, layering them one on top of the other. Top with the remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices. Pour the milk mixture over the top of everything.

4. Wrap the baking dish tightly with aluminum foil. Bake 50 minutes, then remove the foil and cook 15 minutes longer, until set in the middle and lightly browned on top.

Make the cream
1. Combine the half-and-half, vanilla, and sugar in a large saucepan. Heat over medium heat, whisking regularly, until steaming hot.

2. Place the egg yolks in a large mixing bowl and gradually add the hot half-and-half mixture to the egg yolks, whisking vigorously all the while. When all the half-and-half mixture has been whisked into the egg yolks, return the mixture to the saucepan and heat over medium heat, whisking constantly. Cook until the mixture thickens.

3. Spoon over the pudding and serve.

Recipe © 2006 by David Lieberman. All rights reserved.

I truly believe that I began my baking career the very same evening that my parents decided that I was old enough to stay home without a babysitter. It was the era of TV dinners, so I was occasionally left with a rock-hard frozen aluminum rectangle for dinner. One night, unsatisfied with the tiny square of dessert offered. I opened my mother’s favorite cookbook, and lo and behold. I discovered a recipe for an exotic-sounding chocolate soufflé. All the ingredients were in the house, and with a Pyrex measuring cup as a soufflé dish. My career was born. Serve the soufflés immediately with a drizzle of crème anglaise or a dollop of whipped cream.—David Lebovitz

convert Ingredients
5 ounces bittersweet or semisweet chocolate, chopped
1/4 cup milk
6 tablespoons sugar
2 teaspoons whiskey, or 1 teaspoon vanilla extract
3 large egg yolks
4 large egg whites
1 1/2 ounces bittersweet or semisweet chocolate, very coarsely chopped, or 1/3 cup chocolate chips

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Directions
1. Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a baking sheet. Preheat the oven to 400°F (205°C).

2. In a large heatproof bowl set over a pan of simmering water, melt the chocolate with the milk. Remove the pan from heat and whisk in 3 tablespoons of the sugar, the whiskey, and the egg yolks. Let stand at room temperature.

3. In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they are foamy and begin to hold their shape when the whisk is lifted. Gradually whip in the remaining 3 tablespoons of sugar, whipping until the whites hold soft, droopy peaks.

4. Fold the beaten egg whites into the chocolate mixture. Fill the ramekins or custard cups halfway with the soufflé mixture. Sprinkle in the pieces of chopped chocolate. Add the remaining batter, filling the soufflé dishes almost to the top.

5. Bake for 14 minutes, or until the soufflés are firm, yet jiggly when nudged. They should be very soft when you remove them from the oven. Serve immediately.

Recipe © 2004 David Lebovitz. All rights reserved.

I’ve never met Maida Heatter but everyone I know tells me she is absolutely the loveliest woman they’ve ever met. Ask anyone who has ever baked from one of Maida’s books, which are full of personal stories and flowing descriptions, and they’ll say that she makes you feel as though you’ve just had a personal baking lesson from the grande dame of American cake making herself. She generously seasons her recipes with superlatives. Cakes are glorious, fabulous, towering, stunning, mile high, sinful, and over-the-top. I’ve adapted the recipe from one of her recipes and once you bake it, you’ll be using superlatives, too.—David Lebovitz

convert Ingredients
For the cake
2/3 cup sauerkraut
1/2 cup unsweetened Dutch-process cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces (5/8 cup) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup low-fat milk, cold

For the glaze
4 ounces bittersweet or semisweet chocolate, chopped
2 ounces (1/4 cup) unsalted butter, cut into piece
1 teaspoon light corn syrup

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Directions
1. Preheat the oven to 325°F (160°C). Butter a 12-cup Bundt or tube cake pan.

2. Put the sauerkraut in a bowl of cold water. Squeeze it a few times, then drain off the water and gently squeeze the sauerkraut to remove most of the water. Chop it very fine with a chef’s knife or in a food processor.

3. Sift together the cocoa, flour, baking powder, baking soda, and salt.

4. In the bowl of an electric mixer, or by hand, beat the butter and sugar until light and creamy. In a separate bowl, beat the eggs and vanilla. While beating the butter, slowly dribble in the eggs.

5. Stir in one-third of the dry ingredients, then half of the milk. Then stir in another third of the dry ingredients, then the remaining milk. Finally, mix in the remaining dry ingredients, and the chopped sauerkraut.

6. Transfer the batter to the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely then invert onto a serving plate.

7. To make the glaze, heat the chocolate, butter, and corn syrup together until melted and smooth. Let stand until room temperature, then spoon the glaze over the cooled cake, allowing it to run down the sides.

Recipe © 2004 David Lebovitz. All rights reserved.

David Lebovitz | The Great Book of Chocolate | Ten Speed Press, 2004 | Makes 12 cupcakes

These yummy classics deserve a revival. Who doesn’t like individual, moist, and deep-red devil’s food cakes with a creamy cheesecake filling? Children like them in lunch boxes. And adults (like me) enjoy them for breakfast.—David Lebovitz

Active time: 20 minutes | Total time: 45 minutes.

Black Bottom Cupcakes Recipe

Directions

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