Alcohol

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

Serve with créme fraîche or whipped cream.

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

This recipe can be doubled or tripled.

If you prefer to omit the bourbon, simply double the amount of hot water.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.