After a two-week absence from Restoration Farm, the raspberries seem to be in scarce supply. It is a bit like a treasure hunt. I’m entitled to one quart over a fourteen-day period, but I must dip under thick clusters of leaves and weave my way through thorny bramble with the hope of finding a hidden gem. 
As is often said, “seek and ye shall find.” The raspberries are small, and there are few but they are available. At first, it’s like dropping pennies in a bucket. But, I am determined that I will keep searching until I accumulate enough raspberries for a small tart – perhaps the only raspberry tart of the summer.
At times I consider giving up, but I push myself to look a little harder. There will be no tart without a little perseverance. Sometimes, I pass a section that I think I’ve picked clean and discover there is still another raspberry to pluck. Or, has another just now ripened in the heat of the morning sun?
Diligence is rewarded. It takes almost a full hour before I’ve gathered enough raspberries - slightly less than a quart, and just enough for one rustic tart.
These hard earned berries can’t be overdone. So I choose the simplest of tart recipes from Deborah Madison’s “Seasonal Fruit Desserts.” The recipe is called “Lindsey’s Austere Berry Tart” - nothing more than a jammy red raspberries and a buttery shortbread crust.
It probably took more time to pick the raspberries than it takes to eat the tart, but it is worth savoring – a delicious bite of the berry patch.
Meanwhile, the blackberry bushes at Restoration Farm have fruited, and are slowly working their way towards ripening.
©2011 T.W. Barritt All Rights Reserved
By the looks of this tart it was well worth the search!
ReplyDeleteI have never picked fresh raspberries. In fact I've never seen them growing. I think they're the ultimate, so they would be worth the thorny brambles just to find.
ReplyDeleteBeautiful tart T.W. I love the rectangle tart pan. I'll have to keep my eye open for one. I have a long skinny platter that is just waiting for a special dessert like this.
Sam
I'm a bit of a purist when it comes to fruit tarts, so to me this looks perfect. And how much sweeter it must taste when you've done the hard work of harvesting the berries yourself!
ReplyDeleteThe tart looks delicious and a good use of the precious raspberries. My sister is growing raspberries so maybe I will get a chance to try picking them this year. I'm not sure I have even seen them growing!
ReplyDeleteI have been there with berry picking. It is worth it though, isn't it? I did have to laugh when I saw those blackberries. When I first saw berries on a bush in the woods at my house, I didn't know they were black raspberries and picked one that looked that way. WHen I put it in my mouth...whoa... it was nasty. I learned to wait for the and discovered if they don't want to fall off in your hand, wait to pick them!
ReplyDeleteLovely simple tart.
This tart luks yum!!!
ReplyDeleteFIrst tym here..happy 2 follow u
perfect! you couldn't have picked a better recipe to showcase those beautiful raspberries! I love Deborah Madison's book. :)
ReplyDeleteamazing !! I love raspberries look nice!
ReplyDeleteBeauiful tart!
The tart looks and sounds wonderful, T.W. I'm awfully fond of raspberries and love these simple and sophisticated tarts. Yours looks so elegant that no one could refuse a bite. Our berry season here has been a real disappointment. The berries are lacking the flavor one associates with field grown fruit. Next year :-). I hope you had a wonderful weekend. Blessings...Mary
ReplyDeleteHad the best raspberries of my life in England at my aunt's garden; she made a red currant tart too, and unlike the French tartes, hers was only a double crust with the juicy fruit inside, so delicious! Love the idea of picking raspberries, are you going to freeze the extras? Your tart looks perfect.
ReplyDeleteAll your hard work paid off. That's a gorgeous tart, T.W. That was one trip you wouldn't dare be eating raspberries at the same time as collecting them. Much too rare! (But does anything taste better than a freshly-picked warm raspberry?)
ReplyDeleteI came across a recipe for raspberry muffins made with creme fraiche and buttermilk I'm going to try. Will let you know how they turn out.
Once again I would like to congratulate you T.W. You did good, wait, YOU did GREAT!!!
ReplyDeleteI'm not sure I would have persevered or had the patience.
Your tart looks stunning. I love the notion of those priceless berries resting in a "buttery shortbread crust" simply perfect.
Thank you so much for sharing. I can hardly wait until your blackberries ripen. We had our first sighting at the farmer's market today. They say it's going to be a good year for blackberries, I hope so:)