Just trying to squeeze in a few more summer treats before all the good berries go into hibernation until next year. I stayed up way too late last night making Raspberry Peach freezer jam (the recipe is inside the SureJell pectin box, you gotta try it). But while I was licking the bowl clean after pouring it into jars, I was thinking, "Who needs sleep? This is GOOD." Worth every minute of lost sleep.
1/2 batch crostata dough (recipe follows)
All-purpose flour, for dusting
2 Tbsp. plus 2 tsp. sugar
2 c. fresh raspberries
Confectioner's sugar, for dusting
1. Heat oven to 450. On a lightly floured surface, roll dough into an 11-inch free-form circle. Transfer to a baking sheet (lined with parchment paper if you have it), and sprinkle with 1 Tbsp. sugar.
2. Cover dough with raspberries, stem ends down, leaving a 1-inch border around the edges of the circle. Most of the berries will fit on the dough in one layer; mound any extra berries in the center. Sprinkle berries with remaining 5 tsp. sugar.
3. Lift border up and over berries to form the sides of tart, letting dough drape gently over fruit. Crease or fold the border every 4 or 5 inches to enclose the fruit, being careful not to mash the berries.
4. Bake crostata until the fruit has given off some of its juice and dough is golden, 20-25 min.
5. Cool on rack for about 10 min. Dust with confectioner's sugar, and serve. Vanilla ice cream is so good with this!
2 c. flour
1/4 c. sugar
1/2 tsp. salt
2 sticks very cold butter, cut into 1/2 inch cubes
Combine flour, sugar and salt. Add butter using a pastry blender or in a food processor until the butter is the size of small peas. Gradually add 1/4 c. ice water and combine gently. Turn out on to plastic wrap, pressing dough to form a 7 inch disc. Wrap dough and refrigerate at least 1 hour. May be refrigerated up to 2 days or frozen up to 2 weeks. Makes 2 large crostata tarts, or 4 small.