black raspberry tart

From Brooklyn Supper by Elizabeth Stark

July 10, 2010

Brian and I got some sad news this week, so we’re doing our best to enjoy the little things in life. I’ve been cooking simply and enjoying the abundance of the season. I even made a tart. Usually, I bake at will during the hot summer days, only slightly guilty about the air conditioner that makes it possible, but the air conditioner has been broken for a week. Undaunted, we sat out on the roof deck while the oven worked its magic.

I pointed the fan out the window, cranked the oven up to 400 degrees, and worked as fast as I could to get the tart into the oven as quickly as possible. The crust is forgiving of humid, gluten-forming conditions, and the shell does not need a pre-bake. After 30 minutes in the oven the tart is done. Light dough, and tangy, just-ripe fruit. A simple, perfect summer dessert.

Go to Brooklyn Supper for recipe.