NYT Cooking: This pie is a celebration of perfectly ripe, summertime strawberrie…

NYT Cooking: This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.

NYT Cooking: A galette is the perfect dessert for anyone who thinks the crust-to…

NYT Cooking: A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don’t be alarmed if your galette leaks as they most often do. The final product never seems to suf…