Instructions: For the Crostata Dough: Place flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, tossing quickly with fingers to coat each cube with flour. (This will prevent cubes from sticking together, so they will combine more evenly with flour in the next step.)

Pulse 15 times, or until butter is size of small peas. With processor running, add 1/4 cup ice water all at once through feed tube. Process for about 10 seconds, stopping before dough becomes a solid mass. Turn onto plastic wrap, pressing dough to form a 7-inch disk. Wrap dough completely, and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. If frozen, defrost the dough, wrapped, at room temperature for 30 to 45 minutes, until it is pliable but still cold

Heat oven to 450 degrees. On a lightly floured surface, roll dough into an 11-inch free-form circle. Transfer to a baking sheet, and sprinkle with 1 tablespoon superfine sugar.

Cover dough with raspberries, stem ends down, leaving a 1 1/2-inch border (start in the center, and work outward in concentric circles). Most of the berries will fit on shell in one layer; mound any extra berries in center. Sprinkle berries with remaining 5 teaspoons superfine sugar.

Lift border up and over berries to form sides of tart, letting dough drape gently over fruit. Crease or fold the border every 4 to 5 inches to enclose the fruit, being careful not to mash the berries.

Bake crostata until fruit has given off some of its juice and dough is golden, 20 to 25 minutes.

Cool on a rack for about 10 minutes, dust with confectioners sugar, and serve while still warm.

This recipe yields 1 nine-inch tart.

Yield: 1 nine-inch tart

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