Recipes

A rustic Italian-style cake where fine cornmeal keeps the crumb tender and olive oil carries the tartness of ripe apricots. It mixes in one bowl and tastes even better on day two.

Tender almond butter cookies rolled in crushed almonds and filled with homemade tangy apricot jam. The little wells of fruit make them look far fussier than they are.

A tender honey-sweetened sandwich loaf packed with tangy dried apricots and toasted walnuts. It slices cleanly, toasts beautifully, and makes a week of breakfasts worth waking up for.

Sweet-tart fresh apricots tucked under a buttery woven lattice crust, with warm ginger and cinnamon in every slice. It is the pie that makes a summer afternoon worth waiting for.

Tender almond-scented muffins folded with fresh apricot chunks and crowned with a buttery toasted-almond streusel that shatters at the first bite.

A tall, dense water-bath cheesecake with a buttery graham crust and a glossy apricot glaze that turns its top into a sheet of amber. It is the cake to make when you want the classic diner slice, only brighter and more fragrant.

A weekend project worth every fold: shatter-crisp, honeycomb-crumbed croissants made with a true butter block and three single turns. Your kitchen will smell like a Parisian bakery.

A silky baked custard scented with almond and studded with soft apricot halves, the kind of quiet dessert that feels like a warm blanket. It sets in a water bath so the texture stays trembling-smooth instead of rubbery.

A golden skillet-style cake built on almond flour and medium-grind polenta, crowned with jammy fresh apricots. It stays impossibly moist for days and happens to contain no wheat at all.

A caramelized apricot topping is built right in a cast-iron skillet, then a cardamom-scented butter cake is poured over it and baked until bubbling. Invert it at the table for the full effect.

Chewy brown-sugar oatmeal cookies studded with tangy diced apricots and melting white chocolate. The tart-sweet contrast keeps them from ever tasting heavy.

A crackling, open-crumb sourdough scented with green cardamom and studded with amber apricots and pistachios. Long and slow, but every hour of waiting shows in the crust.

A free-form apricot tart with a shatteringly flaky butter crust, drizzled with honey and flecked with fresh thyme. It looks impressive but asks for nothing more than a bowl and a baking sheet.

Golden, nubby cornmeal muffins with a faint honeyed sweetness and juicy pockets of fresh apricot, equally good buttered at breakfast or alongside a bowl of soup.

Buttery crumb base, airy whipped cheesecake cream, and a tangy fresh apricot compote layered into jars. No oven, no water bath, and they are ready to eat after two hours of chilling.

Tender, buttery danish dough wrapped around tangy cream cheese and bright apricot preserves. Easier than croissants but every bit as impressive on a brunch table.