When the sun’s out, I find it hard to shake the feeling of perpetual summer. I’ll be in a state of shock come October, obviously, but for now I’ll happily bask in all the sun’s glory – and all the amazing fruit it brings with it. Tangy cherries collapse in a pan and stain a fool with their crimson juices; apricots bake in a clafoutis and get an emerald sparkle from basil-scented sugar; raspberries and nectarines provide a fine match for a goats’ curd tart with the merest hint of sweetness to bring it to the right side of pudding. Then it’s over to Mexico (of course) with pineapple, coconut, mango and lime featuring in a bright, citrussy sorbet and a tea loaf that is indecently soft and squidgy. Well, we might as well enjoy the sunshine while we can.Nectarine and raspberry goats’ curd tartI eat so much goats’ curd that I found myself wondering how it might work in a pudding (I get mine from our local farmers’ market; the most widely available brand nationwide is probably Ribblesdale from North Yorkshire, which is sold in some supermarkets, but any specialist cheese shop will order some for you. Otherwise, look online). This tart was my first experiment, a cross between a cheesecake and a peach melba, and I hope you love it as much as I did. Serves eight to 10.4 nectarines, quartered and stoned3 tbsp soft brown sugar30ml rum, brandy or bourbon300g goats’ curd150g cream cheese1 egg2 tbsp icing sugarZest of 1 lemonSeeds from 1 vanilla pod (or ? tsp vanilla extract)125g raspberriesFor the pastry225g plain flour35g icing sugar1 pinch salt120g chilled unsalted butter, chopped, plus extra for greasing1 egg, separated, white lightly beaten with a forkTo make the pastry, blitz the flour, icing sugar, salt and butter in a food processor for 20-30 seconds, then add the egg yolk and blitz again until incorporated. Add just enough egg white to bind the mixture together (you’ll use the rest later), then roll the dough into a ball. Flatten slightly, wrap in clingfilm and chill for at least half an hour, preferably an hour.Lightly butter a 25cm loose-bottomed tart tin, then coarsely grate the pastry directly into the tin. Use your fingers to press it evenly over the base and up the sides. Sprinkle with a little flour, then use a small glass to roll it flat. Prick the base all over with a fork, then freeze for 20 minutes (this will help stop the pastry shrinking in the oven).Heat the oven to 180C/350F/gas mark 4. Cover the pastry with baking parchment and baking beans, and bake for 10 minutes. Remove the beans and paper, brush the base with the remaining egg white and bake for five to 10 minutes more, until golden brown. Remove and leave to cool.Meanwhile, toss the nectarines, two tablespoons of sugar and the booze in a bowl, then lay the nectarines cut side up on a lined baking tray. Roast for 10-12 minutes, until just soft (less if they’re very ripe), then leave to cool.In another bowl, whisk the curd, cream cheese, egg, icing sugar, lemon zest and vanilla seeds until smooth. Spoon into the cooled tart case, smooth the top, then place the nectarine pieces in concentric circles over the top and scatter the raspberries in between. Sprinkle with the remaining tablespoon of sugar, and bake for 25-30 minutes, until beginning to turn golden and just firm. Leave to cool before serving.Cherry fool with spelt and rye chocolate chip cookies Facebook Twitter Pinterest Thomasina Miers’ cherry fool and rye chocolate chip cookies: the addition of yoghurt takes the edge off the rich cream in a traditional fruit fool. Photograph: Rita Platts for the GuardianThis fool is given a lighter edge by beating yoghurt into the cream, and a touch of the exotic with an infusion of star anise. It’s a great match for these spiced biscuits flecked with chocolate chips, which we bake all the time at home. Serves six.For the fool4 tbsp golden caster sugar300g ripe cherries, stoned1 star anise1 tsp vanilla extract1 tbsp kirsch or rum (optional)200ml double cream 150ml Greek yoghurtFor the cookies (makes 12)75g salted butter at room temperature50g light brown soft sugar100g spelt flour50g rye flour1 tsp ground cinnamon4 cardamom pods, seeds extracted and ground in a mortar1 egg yolk1 tsp vanilla extract100g dark chocolate chips1 handful flaked almondsHeat the oven to 180C/350F/gas mark 4 and line a couple of baking trays with greaseproof paper.Start with the biscuits. Beat the butter and sugar in a food processor until pale and creamy, then add the flour and spices, and blitz briefly, until just combined. Mix together the egg and vanilla, then beat into the dough, followed by the chocolate and almonds. Bring the dough together by adding a tablespoon of water, then knead briefly. Put the dough on a sheet of clingfilm or greaseproof paper, then roll it into a 2-3cm-wide sausage and refrigerate for 15 minutes, to firm up. Cut the dough into 2cm-thick discs. Roll these out a little, then press between your palms until they’re all roughly 4cm across. Lay the biscuits on the trays, leaving room between them to spread, then bake for 10 minutes. Remove and leave to cool. For the fool, put the sugar, cherries and star anise in a pan with two tablespoons of water. Bring to a boil and simmer for 10 minutes, until the fruit collapses and releases its juices. Add the vanilla and booze, if using, then roughly mash (for a smooth fool, whizz with a stick blender) and put in the fridge to chill.Whip the cream to soft peaks, then fold in the yoghurt and half the cold cherry puree. Transfer to glasses, or one big glass bowl (you want to see it), and top with the rest of the puree. Stir once, to ripple, then chill until ready to eat. Serve with the cookies.Apricot pudding with basil sugar Facebook Twitter Pinterest Thomasina Miers’ apricot pudding with basil sugar: it’s a next-level clafoutis. Photograph: Rita Platts for the GuardianThis clafoutis is transformed by the green basil crystals, which give the almond-scented batter and soft fruit lovely accents of flavour. Serves six.Unsalted butter, to grease3 eggs, separated100g caster sugar300ml whole milk? tsp almond extract? tsp vanilla extract60g self-raising flour1 pinch salt6 apricots, stoned and quartered8 basil leaves80g sugar Heat the oven to 180C/350F/gas mark 4 and grease a 25cm baking dish. Beat the egg yolks and sugar until pale, then whisk in the milk and both extracts. Fold in the flour and a pinch of salt. Whisk the egg whites to stiff peaks, then gently fold into the mix.Arrange the apricots in the greased dish, then pour the batter on top. Bake for 25-30 minutes, until golden and slightly puffed up (it’s ready when a skewer comes out clean), then take out of the oven and leave to rest for five minutes.While the clafoutis is cooking, make the basil sugar. Bash the basil and half the sugar in a mortar until you have a thick, green paste, then stir in the remaining sugar. Sprinkle over the warm clafoutis and serve.Pineapple and coconut tea loaf with lime syrup Facebook Twitter Pinterest Thomasina Miers’ pineapple and coconut tea loaf with lime syrup: as happy-making with an afternoon cuppa as it is after a meal. Photograph: Rita Platts for the GuardianThis intensely gooey tea loaf is nutty with the flavours of toasted coconut and soft, dark sugar, but also has a deliciously floral, citrussy edge from the lime drizzle. Serves eight.90g desiccated coconut 160g self-raising flour1 tsp baking powder? tsp salt125g unsalted butter at room temperature, plus extra to grease250g coconut sugar (or 215g soft brown sugar)3 eggs125g natural yoghurt300g pineapple flesh, cut into 1cm x 1cm chunksFor the lime drizzle45g coconut sugarZest and juice of 1 limeHeat the oven to 180C/350F/gas mark 4 and grease and line a 28cm loaf tin. Spread out the coconut on a baking tray and toast, stirring occasionally, for four to five minutes, until golden – keep an eye on it, because it will turn quickly – then leave to cool. Mix the flour, baking powder, salt and cooled coconut in a bowl. In a second bowl, cream the butter and sugar until a little fluffy. Beat in the eggs one at a time, then alternate with additions of yoghurt and the flour mix, until just combined (over-mixing will make a heavier loaf).Fold in the pineapple chunks, then transfer to the lined tin and bake in the middle of the oven for 60-70 minutes, until a skewer comes out clean. Check halfway through: if the top looks too dark, cover it with baking paper. Make the drizzle just as the cake comes out the oven. Gently heat the sugar in a small pan with a splash of water, so it dissolves, then off the heat add the lime zest and juice. Poke a few holes in the top of the cake with a skewer and pour over the syrup. Leave the loaf to cool in its tin for 15 minutes, then transfer to a rack. This is exceptionally good with creme fraiche, coconut yoghurt or vanilla ice-cream.Mango sorbet with toasted coconut biscuits Facebook Twitter Pinterest Thomasina Miers’ mango sorbet with toasted coconut biscuits: because a tangy ice needs a sweet biscuit to help things along. Photograph: Rita Platts for the GuardianIf you can’t get ripe mangoes, up the amount of caster sugar in the sorbet mix to compensate. You can use brown sugar in the biscuits instead of coconut sugar, but if you do, reduce the quantity by 25g, because it is more sweet. Serves 10.300g caster sugar3-4 large ripe mangoes (about 1.3kg, to produce 750g flesh)Zest and juice of 1 limeFor the coconut biscuits (makes 20)100g coconut flakes100g cornflakes120g self-raising flour? tsp fine sea salt175g coconut sugar (or 150g soft brown sugar)115g unsalted butter, melted1 egg, beatenSea salt, to sprinkleCombine the sugar and 300ml water in a large saucepan and cook over a medium-high heat for a few minutes, until the sugar has dissolved. Take off the heat and leave to cool.While the syrup is cooling, peel and stone the mangoes, put the flesh in a food processor or blender, add a splash of the sugar syrup and blitz until very smooth.Once the syrup is cool, stir it into the mango mix with the lime juice and zest, then churn in an ice-cream machine; alternatively, freeze the mix in a shallow, freezer-proof dish, stirring it every hour for three hours, until smooth and frozen.While the sorbet is freezing, make the biscuits. Heat the oven to 170C/335F/gas mark 3. Spread the coconut flakes on a lined oven tray and bake for five to seven minutes, until they begin to colour but are福彩3d图谜彩图第三版 not yet brown, then remove and leave to cool. Once cool, tip into a food processor with the cornflakes and blitz to a very fine crumb. Add the flour, salt, sugar and melted butter, blitz briefly just to incorporate them into the mix, then add the egg and blitz again.Line two oven trays with baking paper. Roll heaped tablespoons of the mix into balls and place on the trays, making sure there’s space between them. Flatten the balls gently with your palm and sprinkle with a little sea salt. Bake for 15 minutes, then remove – they’ll still be a bit soft at this stage, but will firm up as they cool. Leave on the tray for 15 minutes, then transfer to a rack.Serve each portion of sorbet with a couple of biscuits.Fiona Beckett’s drink recommendationsA lot of wines many of us wouldn’t normally think of drinking work very well with desserts: step forward sparkling moscato, moscato d’asti or, better still, Contero’s rose-petal-scented sparkling red Brachetto d’Acqui 2015 (￡9.75 a half-bottle winedirect.co.uk, ￡12.95 The Wine Society; 6% abv), which would go fantastically with the cherry fool and chocolate chip cookies. Tommi’s other two desserts that are particularly sweet-wine-friendly are the apricot pudding and the nectarine curd tart: with those, I’d go for a light, lemony dessert wine such as the honeysuckle-sweet Chateau la Birondie Monbazillac 2015 (great value at ￡8.99 for a full-size bottle from Lidl; 13% abv).