Spanning holidays throughout every season, Baking for Every Season is the quintessential idea book for home bakers looking for year-round baking inspiration and delectable treats to share with friends and family, no matter the celebration.

The recipes span classics like Bûche de Noël and Pumpkin Pie Bars, trendy treats recipes such as Candy Bar Pie and Hot Cocoa Cookies, and fun kid-friendly delights including Piñata Cupcakes and Classic Sugar Cookies.

Guides and tips for decorating and serving, troubleshooting, and flawless baking make this cookbook a go-to guide for home bakers of all skill levels. Whether you’re looking to create traditional treats for a cosy winter holiday or seeking inspiration for a new favourite dessert to serve at a Fourth of July BBQ, Baking for Every Season offers a wealth of delectable ideas perfect for any occasion.

125+ SEASONAL BAKING RECIPES: Classic and contemporary recipes will inspire home bakers with beloved classics and fresh favourites to share with family and friends

HOLIDAYS AND EVERY DAY: Recipes span delicious bakes for special occasions and everyday events throughout the year, making this book ideal for all seasons and occasions

FOR ALL SKILL LEVELS: Baking for Every Season includes accessible baking guides for home bakers of all skill levels with instructions and ideas for decorating, personalising, and ensuring delectable results

FULL-COLOUR PHOTOGRAPHY: Baking for Every Season features gorgeous FULL-COLOUR photography of the recipes to help inspire and ensure success.

PERFECT GIFT: Whether it’s Mother’s Day, Christmas, or a birthday, this book is the perfect gift for the home baker in your life.

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Apricot Mascarpone Crostata

Fragrant apricots are best enjoyed at peak season in late spring and early summer, and this tart is the ideal way to showcase the ripe fruit. The tender almond crust is precooked on the stovetop, then pressed into a pan, so you never have to even turn on the oven—perfect for a hot day. A rich layer of creamy cheese filling lies beneath thinly sliced apricots and a sprinkling of toasted almonds.

MAKES 6 – 8 SERVINGS

FOR THE ALMOND CROSTATA CRUST

½ cup (2 oz/60 g) slivered almonds

½ cup (4 oz/115 g) unsalted butter

1 cup (4¼ oz/120 g) all-purpose flour

¼ cup (1¾ oz/50 g) sugar

FOR THE APRICOT MASCARPONE FILLING

6 oz (170 g) cream cheese, softened

1 cup (8½ oz/240 g) mascarpone

¼ cup (2 oz/60 g) crème fraîche

¼ cup (1¾ oz/50 g) sugar

¼ teaspoon almond extract

8 apricots, pitted and thinly sliced

½ cup (5 oz/140 g) apricot jam

¼ cup (1 oz/30 g) slivered almonds, toasted (page 74)

 

To make the crust, in a food processor, finely chop the almonds until they resemble coarse bread crumbs.

In a large frying pan over medium-high heat, melt the butter. When it foams, add the flour, sugar, and chopped almonds and cook, stirring occasionally, until the mixture is lightly golden and crumbly, 3–4 minutes. Remove from the heat and let the mixture cool until it can be handled. Press the cooled mixture firmly into the bottom and up the sides of a 9½-inch (24-cm) tart pan with a removable bottom. Refrigerate until chilled, at least 2 hours.

To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese, mascarpone, crème fraîche, sugar, and almond extract until smooth. Scrape the filling into the chilled crust. Cover and refrigerate overnight to set the filling.

To serve, remove the tart from the pan and place on a plate. Arrange the apricot slices, slightly overlapping, in concentric circles over the filling. In a small saucepan over low heat, warm the apricot jam until it liquefies, then push the jam through a fine-mesh sieve set over a small bowl to strain out any fruit chunks. Using a pastry brush, gently brush the apricot slices with the warm jam to glaze them. Sprinkle with the toasted almonds and serve.

Recipe published with permission from Weldon Owen.