The trick to perfection in this recipe is that there is no trick. It's forgiving, embracing the crackly, golden brown, sunken (on purpose!) tops that emerge from the oven with a faint, delicate vanilla tang; and it's versatile, indiscriminately holding whatever fruit or crazy concoction you ask it to cradle on top, supporting it without judgment as a flavorful vehicle for your desires. And its always a simple, understated showstopper. I promise. <br /> <br />*Note: My mother swears by Philly cream cheese, and in my frugal college days I made them, quickly discarding evidence of generic brand dairy, and she tasted the difference! Witchcraft! So it's your choice on the dairy, but you've been warned.

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