Dessert Platter Recipe

Make pie dough

In a bowl, whisk together 1.5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt. Cut 6 tablespoons cold butter into small cubes and rub or pulse with a food processor until pea-sized. Sprinkle 3 tablespoons ice water over the mixture, toss lightly, and press dough together until it just holds. Form into a disk, wrap, and chill for at least 30 minutes.

Prepare filling

In a saucepan combine 2 cups chopped fruit, 1/4 cup brown sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Cook over medium heat, stirring, until fruit releases juices and mixture thickens (2–4 minutes). Remove from heat and cool to room temperature.

Assemble and bake

Preheat oven to 375°F (190°C). Roll chilled dough to 1/8" thickness and cut 16 circles (8 bottoms, 8 tops) sized for a mini muffingin tin or 3" cutters. Press bottoms into tin, fill each with about 2 tablespoons filling. Top with lids (vent or cut shapes). Beat 1 egg with 1 teaspoon water and brush over tops. Bake 18–22 minutes until golden. Cool on a rack before removing from tin.

Make ganache

Place 8 oz finely chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream to a simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tablespoon butter, 1/8 teaspoon salt and optional 1 teaspoon liqueur until glossy. Cover and chill for 2 hours or until firm enough to scoop.

Form and coat

Line a tray with parchment. Using a small scoop or teaspoon, portion ganache into ~24 balls. Roll quickly between palms (lightly chilled hands help) then roll in 1/2 cup cocoa powder to coat. Return to fridge to set 15–30 minutes. Keep refrigerated until serving; bring to near-room temperature 10–15 minutes before plating.

Make dough

In a mixing bowl, cream 1 cup softened butter with 1/2 cup sugar until light and fluffy (2–3 minutes). Beat in 1 teaspoon vanilla. Gradually add 2 cups flour and 1/4 teaspoon salt and mix just until combined. Do not overwork.

Shape and bake

Preheat oven to 350°F (175°C). Roll dough into 1" balls and place on a parchment-lined sheet about 2" apart; flatten slightly with the bottom of a glass or fork if desired. Bake 10–12 minutes until edges are just golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Trim and layer cake

Trim crusts from 10 oz sponge cake and slice into 1/2" thick layers if needed. Cut into small 1.25" squares. If using more than one layer, spread a scant teaspoon apricot jam between layers and press gently to make neat squares. Chill briefly to firm up (10–15 minutes).

Prepare glaze

In a bowl, sift 2 cups powdered sugar. Stir in 2 tablespoons light corn syrup and 2 tablespoons milk or water; whisk until smooth and thick but pourable. Add food coloring (about 1–2 teaspoons) if desired. Adjust consistency with few drops more liquid or powdered sugar: it should coat a spoon and run off slowly.

Ice petit fours

Place squares on a wire rack over a tray. Spoon or pour glaze over each square to fully coat the top and sides; tap rack to remove excess glaze. Let glaze set for 30–45 minutes. Decorate with piped contrast icing or sprinkles if desired. Chill until serving.