Apricot

CRUST: • gluten-free all-purpose flour blend (about 150 grams) • eggs • sugar (about 80 grams) • peanut oil (about 2 fl oz / 50 grams) • lactose-free milk (about 1 fl oz / 30 grams) • salt • vanilla powder • baking powder (about 10 grams) • Grated zest of 1 organic lemon • PASTRY CREAM: • lactose-free milk (about 500 grams) •

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

eggs • self-rising flour (150 grams) • pistachio flour (30 grams) • packed light brown sugar (120 grams) • chopped apricots, syrup-packed or fresh (120 grams) • apricot jam (70 grams) • Greek yogurt (100 grams) • unsalted butter (80 grams) • Vanilla extract, to taste

unsalted butter, softened (150 g) • granulated sugar (160 g) • salt • Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract • large eggs • self-rising flour (175 g) • almond flour (75 g) • dried apricots, chopped (100 g) • unsalted butter (40 g) • light brown sugar (50 g) • acacia honey (or golden syrup) • sliced almonds (50 g)

all-purpose flour (about 250 grams) • powdered sugar (about 100 grams) • cold unsalted butter (about 150 grams) • large egg • Grated zest of 1 lemon • fine salt • semi-pearled farro (about 80 grams) • unsalted butter (about 30 grams) • milk (about 200 grams) • salt • Zest of 1 lemon • ricotta cheese (about 250 grams) •

About 40 ladyfinger cookies (Pavesini or similar) • Greek yogurt (about 400 grams) • apricots • powdered sugar (about 150 grams) • Peel from 3 lemons (in large pieces) • water (about 300 grams)

all-purpose flour (about 350 grams) • unsalted butter (about 150 grams) • sugar (about 200 grams) • eggs • heavy whipping cream (about 200 ml) • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • apricot jam (or another flavor)

vanilla Greek yogurt (about 240 grams) • mascarpone cheese • peaches • apricots • cantaloupe • lemon • brown sugar • chopped pistachios

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

eggs • sugar (200 grams) • almond extract (2 ml) • heavy cream (220 ml) • almonds (60 grams) • gluten-free flour blend (230 grams) • baking powder (15 grams) • unsweetened shredded coconut (60 grams) • Apricot jam,

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

all-purpose flour (300 grams) • softened unsalted butter (180 grams) • plus 1 tablespoon sugar (110 grams) • whole egg and 1 egg yolk • salt • baking powder (8 grams) • Apricot jam, • apples • egg white • powdered sugar (125 grams) • Apricot jam,

heavy cream (250 ml) • unflavored gelatin • Granola-style cookies, • clementine marmalade (orange or apricot jam also works) • clementines

mashed ripe banana (about 250 grams) • eggs • apple cider vinegar • salt • packed light brown sugar (about 90 grams) • vegetable oil (about 80 ml) • Vanilla extract • oat flour (about 120 grams) • cornstarch (about 40 grams) • unsweetened cocoa powder (about 22 grams) • baking powder (about 15 grams) • baking soda •

fresh fruit (such as apple, pear, apricot, or peach) (200 g) • sunflower oil (100 ml) • water (100 ml) • Zest of 1 lemon • eggs • all-purpose flour (250 g) • baking powder (about 2 1/2 teaspoons or 16 g) • honey (150 g) • powdered sugar • Ground cinnamon, to taste

unsalted butter, at room temperature • vanilla bean • Maldon salt • powdered sugar • large egg yolks (120 g) • dark chocolate, melted (at 95°F/35°C) • large egg whites (180 g) • plus 2 tablespoons (180 g) granulated sugar • all-purpose flour • apricot purée • vanilla bean • agar agar •

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,

flour (about 225 grams) • grated carrots (about 100 grams) • chopped or sliced walnuts or almonds (about 40 grams) • baking powder • eggs • milk (about 20 ml) • brown sugar (about 180 grams) • ground cinnamon • butter (about 100 grams) • apples • apricot jam (about 10 grams)

all-purpose flour (about 250 grams) • shredded coconut (about 50 grams) • sugar (about 200 grams) • eggs • water (about 130 ml) • oil (about 130 ml) • baking powder • vanilla sugar • lemon • apricot jam • hot water • Coconut flakes for decoration, •