With the array of fruits that are commercially available, one can tend to forget that the natural berry season is, in fact, fleeting – a brief, shining and luscious moment in time.
I resolve to make the most of it and join in the celebration. It is a transitional week for blackberries at the Pond Field at Restoration Farm, but red raspberries have gone wild! I spend about an hour in the morning sun, foraging for ruby-red gems. The work is solitary and meticulous – each individual berry must be gently plucked from the vine.
How, then, to showcase the hand-picked goodness of Restoration Farm raspberries? A rustic Raspberry Crostata is sweet simplicity – a free-form tart, using pate brisee dough, with perfect, fresh raspberries and a sprinkling of sugar.
There are a range of recipes available, but creating a crostata is really just a matter of rolling out your favorite pie crust, arranging the berries on top, pleating the crust, and sprinkling sugar on top. An egg wash and sanding sugar on the border of the crust gives a nice sparkling effect. Bake at 450 degrees for about 20-25 minutes. It’s just long enough for the berries to release some delicious, tart juice, but not lose their shape.