Asked to bring dessert for a dinner, Ann Brown planned to make a fresh berry pie. When she went to the market, the raspberries she found were so exceptional that she chose them to make this open-faced tart in a buttery crust.
1 cup all-purpose flour
2 tablespoons plus 1/3 cup granulated sugar
1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
5 1/2 cups raspberries, rinsed and drained
1 1/2 tablespoons cornstarch
1 cup whipping cream
1 teaspoon grated orange peel
2 tablespoons powdered sugar
How to Make It
In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.
Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.
Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.