Makes 8 servings

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.

How to Make It

Step 1

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.

Step 2

Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.

Step 3

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.

Step 4

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.

Step 5

Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.

Step 6

Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.

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