Bakewell Tart

Dough

1 2/3 cups all-purpose flour (approximately 7 1/8 ounces)

1/3 cup powdered sugar

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cut into 1/2-inch cubes, plus extra for greasing

1 large egg yolk

1 tablespoon cold water

Filling

1 1/4 cups very finely ground blanched almond flour (approximately 4 1/3 ounces)

1/2 cup granulated sugar

1/3 cup all-purpose flour (approximately 1 1/2 ounces)

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cubed, at room temperature

1/2 teaspoon almond extract

1 large egg, at room temperature

1/3 cup seedless raspberry jam

Sliced blanched almonds (optional)

Powdered sugar

Prepare the dough

Combine flour, powdered sugar, and salt in a food processor bowl, and pulse twice to mix. Add butter, and pulse until the butter forms pea-sized and smaller pieces. In a small bowl, whisk together the egg yolk and water; gradually add to the processor bowl through the chute, pulsing until just mixed, about 34 pulses. (The mixture will remain crumbly but should hold together when squeezed.)

Press the dough evenly onto the bottom and up the sides of a 9-inch fluted round tart pan with a removable bottom. Prick the dough with a fork; freeze for at least 30 minutes or up to 12 hours. (Cover the dough once firm if freezing overnight.)

When ready to bake, preheat the oven to 375°F. Take the tart pan from the freezer; lightly grease one side of a piece of aluminum foil with butter. Line the tart pan with the foil, butter side down against the dough, and fill with pie weights; place the tart pan on a rimmed baking sheet.

Bake the dough for 20 minutes; remove from the oven, and take out the foil and pie weights. Continue baking the crust until it turns golden brown, another 10 to 20 minutes. (If the crust bubbles up while baking, gently prick and deflate it with a fork.) Allow the crust to cool in the tart pan on a wire rack until it reaches room temperature, 45 minutes to 1 hour. Meanwhile, reduce the oven temperature to 350°F.

Prepare the filling

Place almond flour, granulated sugar, all-purpose flour, and salt in the food processor bowl (no need to clean it first); pulse to combine, about 4 pulses. Add butter, almond extract, and egg; pulse until just mixed, about 6 pulses, stopping to scrape down the sides of the bowl as necessary.

To assemble, spread the jam evenly over the bottom of the cooled crust on the same rimmed baking sheet; spoon the almond flour mixture evenly on top and spread it into an even layer. Sprinkle with almonds (if using).

Bake the tart until the filling is puffed and golden brown, and a cake tester inserted into the center comes out clean, about 40 minutes, rotating the tart pan 180 degrees halfway through the baking time and covering with aluminum foil if the edges of the crust are browning too much.

Let the tart cool in the pan on a wire rack until it reaches room temperature, 1 hour, 30 minutes to 2 hours. Remove the tart from the pan and transfer to a platter. Dust with powdered sugar before serving.

Kunafeh

For the Simple Syrup

1 cup granulated sugar

¾ cup water

1-2 lemon slices

1 tablespoon rose water

For the Kunafeh

½ of a 16-ounce box of shredded phyllo dough (kataifi) thawed

½ cup whole-milk ricotta

2 cups shredded mozzarella cheese

¼ cup granulated sugar

1 stick unsalted butter melted

Preheat the oven to 375°F. Grease an 11-inch round pan.

To make the simple syrup, combine water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then lower to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens while remaining clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.

Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.

In another large bowl, combine ricotta, mozzarella, and sugar.

Spread the buttered phyllo dough evenly in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, leaving the edges clear.

Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.

Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve hot.

Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8-ounce container of mascarpone cheese , at room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online

Cocoa powder for dusting the top

Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip them briefly on both sides to moisten) and arrange them in a single layer at the bottom of an 8×8'' or similar-sized pan. 

Spread half of the mascarpone mixture over the layer. Add another layer of dipped lady fingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.