Berry

Chanterais melons, also called Cavaillon, are a delicious alternative to cantaloupes. Look for them at farmers’ markets and gourmet stores.

Serve with yogurt, berries, and a drizzle of honey.

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.

Draining the rhubarb keeps the cake from becoming soggy.

The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.

These individual upside-down cakes are baked—and can be transported—in a muffin tin.

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.