America's Test Kitchen Season 16 Episode 26 Revolutionizing Classic Fruit Desserts

In this episode of America's Test Kitchen, titled "Revolutionizing Classic Fruit Desserts," the team is on a mission to reimagine and elevate classic desserts using the freshest fruit of the season. We start with a classic peach cobbler, but with a twist. Instead of the standard flour and sugar topping, we experiment with a biscuit-like dough made with buttermilk and sharp cheddar cheese for a more savory touch.

Next up is a classic apple tart, but with a buttery shortbread crust and a creamy, custardy filling. To make sure our tart doesn't turn out soggy, we try out a technique of baking the crust and filling separately, then combining them for the perfect texture.

Our third dessert is a refreshing summer berry trifle, featuring layers of fresh strawberries, blueberries, and raspberries, whipped cream, and a lemony pound cake. We test out different ratios of cake to fruit to cream to get the perfect balanced bite in each spoonful.

And finally, we put a modern twist on the classic French clafoutis, a sort of baked custard with fruit. We experiment with different fruits like cherries, blackberries, and figs, and add in some almond flour for extra richness.

As always, the team takes a scientific approach to their cooking, testing out various methods and ingredients to perfect each recipe. And with the abundance of fresh fruit in the summer, this episode is sure to inspire viewers to try out their own innovative twists on classic desserts.