Some of our ‘berry’ best recipes

Boysenberry-strawberry glazed pie Total time: 30 minutes, plus chilling time Servings: 6 Note: Adapted from Patricia Poole of Kincaid Farms in Redlands.

Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”

Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.

Total time: 50 minutes, plus chilling and cooling time Servings: 6 Note: This crostata dough is adapted from one by Nancy Silverton of Mozza. 1 1/2 cups all-purpose flour 3/4 cup cake flour 3 tablespoons granulated sugar Dash of salt 3/4 cup (1 1/2 sticks) cold butter, cut into pieces 2 tablespoons ice water 1 tablespoon vanilla extract 1.

Total time: About 2 hours Servings: 8 Note: For Demerara sugar, you may substitute any large-crystal sugar, such as Sugar in the Raw. 2 cups flour 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper 2/3 cup cold butter, cut into 1/2 -inch pieces, plus 1 tablespoon butter, cut into 1/4 -inch pieces, divided 4 tablespoons ice water 10 nectarines (about 3 pounds), peeled and cut into 1/2 -inch slices 2 cups blackberries 1 teaspoon lemon juice 1/2 cup sugar 3 tablespoons cornstarch 1/4 cup corn syrup 1 egg, beaten 1 tablespoon Demerara sugar 1.

Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from “Ten: All the Foods We Love . . . and Ten Recipes for Each” by Sheila Lukins.

Total time: 40 min. 4 pints strawberries, rinsed and hulled 1/4 cup sugar 10 shortcakes 2 cups whipping cream, whipped Cut strawberries in half and toss with sugar.

Total time: 40 minutes Servings: 6 Note: Coarse sugar can be found at baking and cooking supply stores as well as well-stocked markets. 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted) 1.

Total time: 20 minutes, plus steeping and macerating time Servings: Makes 2 1/2 quarts Note: Adapted from Anthony Medina of La Taquiza 2 cups dried hibiscus (jamaica) flowers -- available in well-stocked Latin markets 2 pounds strawberries, hulled and quartered 1 cup sugar 1.

Total time: 45 minutes Servings: 8 Note: Adapted from “Desserts by the Yard.”

Total time: 40 minutes Servings: 4 to 6 Note: If possible, use handmade whole-wheat tortillas. 1/4 cup plus 1 tablespoon walnut oil, divided Juice of 5 limes, divided 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly ground white pepper Pinch sea salt 6 whole-wheat tortillas 1 pint of strawberries, diced, about 2 cups 1 teaspoon sugar Grated zest of 1 lime 1 jalapeño, seeded and minced, or to taste 1 tablespoon chopped fresh mint 2 tablespoons chopped fresh cilantro 1 large ripe avocado, diced (about 1 cup) 1.

Total time: About 45 minutes plus 1 hour, 30 minutes chilling Servings: 8 1 1/4 cups flour 1/4 cup sugar 1/2 teaspoon kosher salt 1 teaspoon grated lemon zest 10 tablespoons butter 1 1/2 cups imported Italian mascarpone cheese About 2 pints ripe strawberries, hulled and thinly sliced 1/4 cup red currant jelly 2 tablespoons Cointreau 1.

Total time: 30 minutes, plus steeping time Servings: 4 to 6 Note: This makes three-fourths cup dressing.

Total time: 45 minutes, plus freezing time Servings: Makes 12 bonbons Note: This recipe makes 1 quart of ice cream, more than is needed for the bonbons. 1 pint strawberries, stemmed and cleaned 1 cup milk 1 cup whipping cream 1/4 cup corn syrup 2 egg yolks 1/4 cup sugar 1/2 vanilla bean, scraped and seeded Grated peel and juice of 1 small lime 12 vanilla wafers 4 to 6 ounces bittersweet chocolate, coarsely chopped 1.

Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer’s night.

Total time: About 20 minutes Servings: 4 Note: Adapted from bar chef Albert Trummer at Fraîche.

Total time: 1 hour, 25 minutes, plus 4 hours soaking time Servings: 4 Note: From Uyen Nguyen, pastry chef at Restaurant Guy Savoy in Las Vegas.

Total time: 10 minutes Servings: 8 (1 cup) 1/2 pound strawberries, rinsed and hulled 1/4 cup sugar 1 tablespoon orange juice 1.

This recipe for a springtime-perfect combination of spinach, red onion, queso fresco and kiwi dressed with a big strawberry dressing first ran in 2002. Make it over the warm weekend ahead.

Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Adapted from Sylvia Thompson’s “The Kitchen Garden Cookbook.”

Total time: 30 minutes, plus 4 to 6 hours chilling time (or overnight) Servings: 8 Note: Use ripe strawberries that are deep red. 3 cups whole strawberries, stems removed 1 (5-ounce) package goat cheese 2 tablespoons milk 1 tablespoon chopped tarragon 9-inch butter cookie crumb pie crust, chilled (see below) 3/4cup sugar 3 tablespoons cornstarch 2 teaspoons lemon zest 1/2cup water 1 tablespoon white balsamic vinegar 1 cup sliced strawberries 1.