From the plummy to the peachy, these are our favorite recipes for baking with the stone fruit of summer. Named for their hard pitted centers, stone fruits often represent our most beloved summer produce haul. Indulge in our deep-dish apricot and hazelnut tart, a cornmeal-flecked upside-down cherry cake, a spicy plum and ginger pie, and more.
For a range of colors and textures, we suggest using a variety of plums in these simple and fast puff pastry squares. (We like Damson, Victoria, or Satsuma.) Dress them up with our sour cream-lavender drizzle. The aromatic lavender adds floral undertones, while the sour cream cuts through the fruit’s sweetness. Find our full feature on plums in our newest July/August issue!
This deep-dish Apricot and Hazelnut Crumb Tart is a true celebration of one of blogger and cookbook author Yossy Arefi’s very favorite fruits—the rosy-cheeked apricot. Apricots are one of those fruits that truly come alive with a bit of heat, and in this tart they are wrapped in a toasty and crunchy hazelnut crust and crumble. Use Blenheim apricots if they are available where you live—their honey sweet flavor just can’t be beat.
Fresh peaches, buttery pie crust, and a straight-up bonkers streusel make this Georgia Peach Pie an absolute favorite. Don’t be surprised if serving a single slice elicits wild proclamations of undying love.
Upside-down cakes are one of the very best ways to use just about any seasonal fruit. Blogger and cookbook author, Yossy Arefi, offers a version with juicy sweet cherries and a light and fluffy cornmeal-flecked cake batter. This cake pairs well with just about any fruit—try peaches or nectarines later in the season. Don’t forget to serve it with a bit of vanilla ice cream or whipped cream.