Pastries

"You can use these same techniques and style and just change the fruits," Kiffin says. "I made this last night with apricots and blackberries instead of strawberries and peaches. You might want to do apple and pear in the fall and strawberry and rhubarb in the spring. The key is to use whatever's ripe and whatever tastes best."

Pie dough

Combine the flour, sugar, and salt in a food processor or mixer. Add the butter in pieces until it begins to look like coarse cornmeal. Gradually add just enough water to form the dough. Divide into 6 pieces, and roll out into circles. They don't need to be exact; in fact, a rather rustic look is preferable. Chill circles until ready to use.

Vanilla bean anglaise

In a bowl, whisk the yolks and sugar until they are smooth and light yellow.

In a saucepan, combine the milk and vanilla bean. Bring just to a boil over medium heat. Temper the egg yolks with a bit of the milk, then add the rest of the milk mixture to the yolks, whisking continuously.

Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens just enough to coat a spoon. Do not allow to boil.

Pass through a fine mesh strainer. Chill.

Crostada filling

Whisk the egg, and mix in almond paste. Spread evenly in the center of the pastry circles.Lightly toss the fruit with the sugar and cornstarch, and evenly distribute among pastry circles.

Crimp dough edges, and brush with the milk-sugar wash. Bake in a 400-degree oven for approximately 15 minutes.

Drizzle with the vanilla bean anglaise, dust with powdered sugar, and serve warm.

• Also on C&I: Indian Market recipes, menu, and dinner party tips