Cakes + Pastries Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl whisk together 3 cups flour, 3 tsp baking powder, and 1 tsp salt until evenly combined; set aside.

In a large bowl using a hand mixer or stand mixer with the paddle attachment, cream 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add 2 tsp vanilla extract and mix briefly.

With mixer on low, add the dry ingredients in three additions alternating with 1 cup milk in two additions, beginning and ending with the dry ingredients. Scrape down the bowl and mix just until combined; do not overmix.

Divide batter evenly between the prepared pans, smooth the tops, and bake 25–30 minutes or until a toothpick inserted in center comes out clean and the cakes spring back slightly.

Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.

In a large bowl, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Gradually add 4 cups powdered sugar, 1 cup at a time on low speed to avoid dust, then increase speed to medium and beat until smooth.

Add 2 tsp vanilla extract, 2 tbs heavy cream, and 1/4 tsp salt. Beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency with extra cream (to thin) or a bit more powdered sugar (to stiffen).

Place one cake layer on a serving plate, spread a layer of frosting, top with the second layer, then frost the top and sides. Smooth with an offset spatula and decorate as desired. Chill briefly to set before serving.

In a large bowl whisk together 2.5 cups flour, 2 tbsp sugar, and 1/2 tsp salt.

Add 1 cup cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some pea-sized butter bits remaining for flakiness.

Sprinkle 6 tbsp ice water over the mixture a tablespoon at a time, gently folding with a fork after each addition until the dough just comes together when pressed. Do not overwork.

Turn dough out onto a lightly floured surface, gather into a disk, flatten to about 1-inch thick, wrap in plastic, and chill at least 30 minutes (up to 2 days) before rolling.

Preheat oven to 375°F (190°C) when ready to bake. Roll dough on lightly floured surface to 1/8–1/4 inch thickness for tarts or cut into 4–6 inch squares for turnovers.

For tarts: fit rolled dough into tart pans, trim edges, blind-bake if needed (use pie weights) for 12–15 minutes until edges set and lightly golden. For turnovers: place 1–2 tbsp jam in center of each square, fold over into triangles, seal edges with a fork, brush with egg wash, and optionally sprinkle sliced almonds on top.

Bake turnovers or tart shells for 18–22 minutes, until golden brown. For filled tarts, add a glaze of warmed jam after baking for shine. Cool on a wire rack.

If using jam as a filling, loosen it by stirring or warming briefly in a small saucepan over low heat until spreadable. Strain any large fruit pieces if a smooth filling is desired.

For turnovers and tarts, measure about 1–2 tbsp jam per pastry. Avoid overfilling to prevent leaks.

Brush pastries lightly with prepared egg wash before baking to achieve a glossy golden finish. After baking, while still warm, brush tarts with a thin layer of warmed jam for a shiny glaze.

Once pastries have cooled slightly, dust with 1/2 cup powdered sugar through a sieve for a delicate finish. Serve with optional sliced almonds for crunch.