A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries.

Serves 12

Cinnamon Dough
2-1/2 cups all-purpose flour
3/4 cup sugar
5 ounces unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
1/4 teaspoon baking powder
1/4 cup cold water

Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water

Peach Filling
8 to 10 very ripe peaches

To prepare the dough: Form a large ring of flour on a work surface. In the center of the ring, make a mound of sugar, baking powder, and cinnamon. Make a mound of the butter pieces. With the palms of your hands, cream the butter and add to the sugar mixture while continuing to cream. Push flour into the center and blend into the mixture until it resembles coarse meal. Add all the water, press to mix to an even consistency, then work into a ball. Roll out on a lightly floured surface to fit a 10-inch tart pan. Roll up on the rolling pin, then unroll over the tart pan. Press into place. Refrigerate 30 minutes. Preheat the oven to 350 F. Press aluminum foil into the pan and bake 15 to 20 minutes, until it begins to brown. Remove and set aside.

To prepare the glaze: Mix all ingredients in a heavy saucepan. Bring to a boil, then simmer until clear. Set aside to cool slightly.

To prepare the peaches: Peel and pit the peaches. Cut each into 8 slices. Arrange snugly in the baked tart shell, fanning the slices as you place them. Brush with apricot glaze. Let stand 1 hour.

To serve: Cut into wedges. The tart slices can be served with quenelles of vanilla ice cream or drizzles of crème anglaise and raspberry puree.

Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead.

Serves 6

Rotkohl (Red Cabbage)
1 head red cabbage, about 1-1/2 pounds
1/2 cup red wine vinegar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 bay leaves
1/3 cup sugar
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
1 medium onion, thinly sliced
1/2 cup bacon fat or vegetable oil
1 large apple, peeled, cored, and sliced
Water or red wine
1 medium white potato, peeled and grated

To prepare the red cabbage: Wash the cabbage. Quarter the head and strip off the outer leaves. Cut off the core. Slicing at an angle, finely cut the quarters. In a large bowl, mix the vinegar, spices, bay leaves, sugar, salt, and pepper. Toss the cabbage with the mixture, cover the bowl with a towel, and marinate overnight in the refrigerator.

The next day, cook the onion in bacon fat or vegetable oil until tender. Add the apple, marinated cabbage, and enough water or wine to barely cover the cabbage. Bring to a boil, lower the heat, and simmer, covered, for 45 minutes to 1 hour, until tender. Stir in the potato. Cook until the juice has thickened and is syrupy, about 15 minutes, and serve.

Simple to make, and simply delicious: a swirl of apple slices tops a puff pastry circle. Granny Smith or similar tart apples are perfect for these tarts. If you prepare the apple slices ahead of time, toss them with a little water and lemon juice or with a little sugar to prevent their turning brown.

Servings: 12 Preparation time: 15 minutes

18 ounces frozen puff pastry, thawed
10 to 12 apples, peeled, cored, and very thinly sliced
3/4 cup confectioner´s sugar

1-1/2 cups heavy (whipping) cream, whipped to firm peaks
12 mint sprigs

Preheat the oven to 400 F. Line 2 baking sheets with parchment paper. On a floured surface, roll out the puff pastry to form a very thin sheet. Cut twelve 6-inch circles and prick them with a fork. Place the circles on the parchment. Arrange apple slices on the circles in a spiral pattern. Bake 10 minutes, or until the pastry is browned around the edges. Take the pastry out of the oven and sprinkle with confectioner´s sugar. Bake an additional 1 minute.

To serve: Place a warm tart on each plate. Garnish each with a dollop of whipped cream and a mint sprig.

A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries.

Servings: 12 Preparation time: 1-1/4 hours

Cinnamon Dough
2-1/2 cups all-purpose flour
3/4 cup sugar
5 ounces unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
1/4 teaspoon baking powder
1/4 cup cold water

Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water

Peach Filling
8 to 10 very ripe peaches

To prepare the dough: Form a large ring of flour on a work surface. In the center of the ring, make a mound of sugar, baking powder, and cinnamon. Make a mound of the butter pieces. With the palms of your hands, cream the butter and add to the sugar mixture while continuing to cream. Push flour into the center and blend into the mixture until it resembles coarse meal. Add all the water, press to mix to an even consistency, then work into a ball. Roll out on a lightly floured surface to fit a 10-inch tart pan. Roll up on the rolling pin, then unroll over the tart pan. Press into place. Refrigerate 30 minutes. Preheat the oven to 350 F. Press aluminum foil into the pan and bake 15 to 20 minutes, until it begins to brown. Remove and set aside.

To prepare the glaze: Mix all ingredients in a heavy saucepan. Bring to a boil, then simmer until clear. Set aside to cool slightly.

To prepare the peaches: Peel and pit the peaches. Cut each into 8 slices. Arrange snugly in the baked tart shell, fanning the slices as you place them. Brush with apricot glaze. Let stand 1 hour.

To serve: Cut into wedges. The tart slices can be served with quenelles of vanilla ice cream or drizzles of crème anglaise and raspberry puree.