This raspberry tart is incredibly simple and even more delicious. The ingredients: a rectangle of home-made puff pastry; a pint of local organic raspberries; some sugar over the berries, some butter to dot the whole, a very light touch of fleur du sel. Bake at 400 for about 35 minutes.
The heat of the oven brings out the intense tartness of the raspberries. They keep their shape above as their undersides become slightly jammy and fragrant. I coated the berries with about a tablespoon of sugar before before popping the tart in the oven and after baking all they kept saying was, "You want to pucker with me?" It took a scoop of vanilla ice cream to quiet them down and keep their freshness in check.
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