Dear Raspberries, I Love You. From, Heather

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.

This raspberry tart is one of my summer favorites not only because it tastes so darn good with vanilla ice cream, but also because it is super easy and looks deceivingly fancy.

Fresh Raspberry Crostata

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!

Crostata Dough:

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.