You only need six ingredients (plus salt) to make this easy freeform raspberry tart—called a crostata—from James Beard Award-winning Chef Ken Oringer of Boston.
This delish dessert is one of the chef's favorite things to make with Rachael when they travel together to Tuscany.
Try another one of Rach's Italian vacation favorites: Quick Clams & Mussels With White Wine & Garlic.
- 2 cup flour
- ½ ½ cup plus 2 tablespoons sugar, divided
- ½ teaspoon kosher salt
- ½ pound plus 3 tablespoons cold unsalted butter, cut into cubes
- ¼ cup ice water
- 2 pints raspberries
- ¼ cup loosely packed purple basil, torn
- 1 egg, beaten
Combine flour, ¼ cup sugar and salt in a food processor. Pulse in ½ pound butter so that the butter forms large pea-sized bits. Pulse in ice water. Pour the mixture onto a sheet of plastic wrap, then squeeze together and shape into a disc. Refrigerate for 2 hours.
Preheat oven to 400˚F.
On a lightly floured surface, roll out the chilled dough to a 12-inch round. Place the round on a silpat- or parchment paper-lined rimmed baking sheet. Top with raspberries and torn purple basil, leaving about a 2-inch rim. Sprinkle with ¼ cup sugar and the remaining 3 tablespoons cold cubed butter. Fold the rim over the raspberries to form the crostata. Using a pastry brush, brush the rim with the egg and sprinkle with the remaining 2 tablespoons sugar. Bake until bubbly and crispy, 20 to 25 minutes. Let cool for 10 minutes and serve.