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• Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
• In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
• In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
• Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

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• Zest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.
• Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.
• Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.
• Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.
• If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.
• Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.
• Return cookies to cooled pan. Mix together the confectioners’ sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.

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• In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
• Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

Form the crust

• If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
• Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

Bake the crust

• Preheat oven at 325-degrees.
• Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
• Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

Make the frangipane

• Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
• Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
• Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
• Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

Add drizzle

• In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

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• In a large bowl, stir together the yeast, honey, and warm water. Let it sit about 5 to 10 minutes. The yeast should activate and begin to bloom near the top of the water.
• Add flour. Using a sturdy spoon, stir until everything starts to come together, then add the kosher salt. Continue mixing until no dry flour remains in the bowl. The dough should be shaggy and somewhat sticky. Cover the bowl with a towel or plastic wrap and stash it in a warm spot in the kitchen to rise for an hour. It should double in size.
• Set out a small bowl and layer a cotton towel inside. Generously flour the towel. Lightly flour a work surface. Tip the dough onto the work surface. Be gentle as to not lose the bubbles. Shape the dough with cupping and tucking motions, drawing the round to be tighter by tucking the rough bits underneath. Place the formed round in the floured-towel bowl with the seam underneath. Cover with a towel or plastic wrap to rise for 30 minutes.
• Begin preheating the oven at 450-degrees. Place the small cast iron or stoneware inside the oven to heat up as well–and please remember to use potholders when handling it throughout the baking process!
• Pull out a piece of parchment paper. Tip the risen bread onto the parchment, gently tugging it free with the towel if it sticks in spots. Pull the hot pan from the oven. Use the parchment as a sling to set the parchment and bread inside the pan as levelly as possible.
• Bake for 22 to 25 minutes. The bread should be browned and sound hollow if tapped on the bottom. Let cool about 10 to 15 minutes so that it can be handled to be sliced and enjoyed. If there are any leftovers, store them in a sealed bag at room temperature or to freeze for later. Freshly-made bread is best eaten within a day.

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• Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
• In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
• Wrap up dough and chill it in the fridge for a few hours or overnight.
• Preheat oven to 350-degrees.
• Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

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