Berry

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.

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

If you are using pasteurized egg whites, you do not need to heat them before beating with the sugar and cream of tartar or coarse salt.

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

If you can’t find blood oranges, use regular ones.

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.

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

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

Unlike many ice cream recipes, this one does not contain eggs.

The rich, tangy crème fraîche and a bit of vinegar cut the sweetness of the berries. You can use vanilla ice cream in place of the crème fraîche.