The note from Caroline at Restoration Farm says it all – “the berries are going strong right now, but their days are numbered. We don’t want you to miss out. Happy picking, and enjoy them while they’re here.”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. 
There is something to be said for a tart with very little embellishment that transports the tastes of the field to the table. And, don’t forget to savor those brief, sweet moments!
©2009 T.W. Barritt All Rights Reserved
this looks absolutely delicious! I love crostadas!
ReplyDeleteThese are so simple to make, and you are so right. This is the perfect showcase for beautiful berries. I love the crunch of the sugar, a tender crust and sweet berries. I'm already grieving the passing of summer.
ReplyDeleteI will savor this moment only vicariously...
ReplyDeleteNow a Crostata, wow that is impressive. I have to make one someday. It looks to good.
ReplyDeletePicking raspberries is definitely a labour of love -- the stalks are rather prickly. Your crostata looks beautiful! My raspberries are in the second season, but still not enough to harvest any more than for small snack.
ReplyDeleteI love crostatas -- they're not fussy, and as I'm not much of a baker, we seem meant for each other. The raspberries look beautiful, as has everything else that's come from Restoration Farm this season.
ReplyDeleteDainty elegance wrapped in simplicity.
ReplyDeleteThanks for sharing, T.W.
I'm very concerned about all these fruits and vegetables you're consuming. Sounds like someone needs some schnitzel!!!
ReplyDeleteThat is a beauty! Great shot sitting out there in the open air and sunshine.
ReplyDeleteLL
What a beautiful looking raspberry crostata. And with freshly picked raspberries i bet it was fabulous.
ReplyDeleteEnjoy these brief, sweet moments indeed!
I can not imagine a better way to spend a few hours! Your crostata is perfect and a natural beauty! Oh to live in the land of all these great foods you have available....we have lots of blueberries,but nothing compared to the queen of berries!
ReplyDeleterustic elegance...it can't get better than this!
ReplyDelete