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This tart can be made with store-bought or homemade puff pastry. If using store-bought, you will need one 17 1/4-ounce package, which includes two sheets; divide the filling and the cherries in half, and bake two galettes instead of one.

This traditional French apple tart is really more of an upside-down single-crust pie. Our method is unique because the apples are not cooked on the stovetop before baking; instead, they cook entirely in the oven.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

These tartlets can be assembled and refrigerated, covered with plastic wrap, three to four hours in advance; bake just before serving.

This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.

If you prefer less spice, omit the red pepper flakes. When you make the dough for this recipe, instead of shaping the pieces into disks, pat them into rectangles; this will make the dough easier to roll out and cut into squares.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This savory Italian pastry is traditionally served on Easter Sunday, but it is delicious any time of year. If you want to drain the ricotta, place it in a sieve lined with cheesecloth for about an hour; discard the liquid before proceeding.

Small squares of this tart make excellent hors d’oeuvres. Save the extra peach purée to blend with sparkling white wine for a refreshing cocktail.

Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Because brioche is made with a large amount of butter, it is important to use the best quality you can find. Remember: The butter and eggs must be cold, or you may end up with something that resembles cake batter, rather than bread dough. If this happens, chill the dough until it becomes workable. Never add more flour, which toughens the dough.