1-1/4 cups each raspberries, blackberries and blueberries
1/3 cup apricot preserves
Brown butter, take off-heat and add water. When bubbling stops, add to 3-4 and 1/8tsp salt and transfer to a 9in tart pan. When cool, press into bottom and sides of pan. Bake at 350 degrees for 25-30 minutes. Cool for 1 hour.
Meanwhile, slice 4 sides off of peaches. Slice into 1/4in pieces. Set aside 2 dozen slices and reserve remaining for another use.
Microwave 6-7, remaining salt and lime zest in 10-second bursts, whisking each time, until melted. Whisk in 4tb mascarpone. Whisk in remaining mascarpone and all but 1tsp lime juice and fill tart.
Place 8 berries around edge of tart. Place peach slices from berries to center of tart, forming guidelines for slicing. Arrange remaining berries on tart. Microwave preserves with remaining 1tsp lime juice, strain and brush over tart. Chill for 30 minutes and serve.
Cook 4tb oil and garlic for 1 minute. Add clams and cover for 4 minutes. Add mussels and cover for 3-4 minutes. Set shellfish aside, leaving juices.
Add whole tomatoes, 1/2 cup parsley and 7-11 and simmer until reduced by a third, about 10 minutes.
Meanwhile, cook linguine in a gallon of salted water for 7 minutes and reserve 1/2 cup cooking water.
Add pasta to sauce mixture and cook for 2 minutes. Lower heat to med-low, add shrimp and cover for 4 minutes. Add 14-15 and remaining tomatoes and parsley and cover for 2 minutes. Add clams and mussels, take off-heat and rest covered for 2 minutes. Add reserved pasta water as needed, top with remaining olive oil and serve.
33tb butter cut in 1tb pieces, 29 softened and 4 chilled
1 cup milk
6 egg whites + 5 egg yolks
3-1/2tsp vanilla extract
2-1/2 cups heavy cream
2 cups sliced almonds
1tsp almond extract
Mix 347g sugar, 1tsp salt and 3-4. Add 12tb softened butter 1tb at a time and mix until butter is in pea-sized pieces. Whisk together milk, egg whites and 2tsp vanilla extract, add half of mixture and mix until fluffy. Repeat with remaining mixture.
Divide into 2 9in cake tins and bake at 350 degrees for 20-25 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on rack for 2 hours.
Meanwhile, whisk 2tb of remaining sugar, yolks and cornstarch until pale and thickened. Set aside.
Simmer 2 cups cream, 6tb of remaining sugar and remaining salt until sugar dissolves. Temper yolk mixture and bring back to a simmer until thickened. Whisk in chilled butter and remaining vanilla. Chill for 3 hours.
Meanwhile, cook 1tb butter and almonds in a 12in skillet on medium heat for 5 minutes. Add sugar and cook for 3 minutes. Set aside and let cool.
Bring 1 cup pastry cream to room temperature. Cream remaining softened butter and beat in pastry cream in 3 additions. Beat in amaretto. Set aside.
Beat remaining cream to soft peaks. Fold together cream, remaining pastry cream and almond extract. Set aside.
Slice rounds in half to make four layers. Spread 1 cup cream-pastry cream mixture over bottom layers and replace tops. Spread remaining mixture over one top and stack. Frost with amaretto-pastry cream mixture and press candied almonds on sides and top of cake. Dust with powdered sugar and serve.
2 cups toasted pecans, 1-1/2 cups chopped and 1/2 cup whole
3/4 cup maple syrup
1/2tsp maple extract
Mix 297g sugar and 2-4. Add butter one piece at a time and mix until butter is in pea-sized pieces. Whisk whole eggs with 7-8, pour in half of mixture and beat until fluffy. Repeat with remaining mixture. Mix in chopped pecans.
Bake in 3 8in cake tins at 350 degrees for 25 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on rack for 2 hours.
Meanwhile, reduce 4tb maple syrup by half, stir in whole pecans and pour out on a foil-lined baking sheet. Cool 10 minutes.
Meanwhile, whisk remaining 156g sugar and 1/2 cup maple sugar, egg whites and maple extract in a double-boiler. Beat on high heat until stiff peaks form, about 6-8 minutes. Remove from heat and continue beating until thick and glossy, about 8-10 minutes.
Spread 1 cup frosting each evenly over 2 cake rounds. Stack and top with third cake round. Spread remaining frosting over cake and top with candied pecans. Serve.
2 cups toasted pecans, 1-1/2 cup chopped and 1/2 cup whole
Whisk 1-4 and set aside. Separately, whisk 5-7 and 1/4tsp salt and set aside.
Cream 9-10. Beat in eggs one at a time. Beat in 12-13. Alternately beat in flour mixture and chocolate mixture in 5 additions, beginning and ending with flour mixture.
Bake in 3 8in cake tins at 350 degrees for 15-20 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on racks for 2 hours.
Meanwhile, whisk 14-15 and 1/2 cup cream in a double boiler and refrigerate for 2 hours, or until thickened and spreadable. Frosting can be chilled overnight and rested for 1 hour at room temperature.
Meanwhile, whisk caramels and remaining cream and salt on med-low heat. Set aside 3/4 cup and whisk chopped pecans in remaining mixture.
Divide half of pecan-caramel mixture over two of the cake rounds, leaving a 1/2in border, and stack them with the plain round on top. Frost cake and chill for 30 minutes. Spread remaining caramel on top, allowing to drip down sides, and top with whole pecans. Serve.