Raspberries are the stars in this rustic tart, so use the freshest, most flavorful ones you can find. If your berries are on the tart side, add a little more sugar. Serve slices with whipped cream or a scoop of vanilla ice cream.

CRUST
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
4 to 6 tablespoons ice water

FILLING
3 (6-oz.) containers fresh raspberries (5 cups)
1/2 cup plus 1/2 tablespoon sugar
2 tablespoons cornstarch
1/3 cup sliced almonds
1 egg white
1 tablespoon water

1. Whisk flour, 2 tablespoons sugar and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces.

2. Whisk egg yolk and 4 tablespoons of the ice water in small bowl. Gradually stir egg yolk mixture into flour mixture, adding additional water 1 teaspoon at a time as needed until dough forms. Shape into flat round; cover and refrigerate 30 minutes or until firm.

3. Heat oven to 375°F. Roll dough between 2 sheets of parchment paper into 12 1/2-inch round. Peel off top sheet of paper; invert dough onto large rimmed baking sheet, leaving top sheet of paper on dough. Refrigerate while preparing filling.

4. Place raspberries in large bowl. Combine 1/2 cup of the sugar and cornstarch in small bowl; sprinkle over raspberries. Toss to coat.

5. Remove parchment paper from dough. Mound raspberry mixture in center of dough, leaving 2 1/2-inch border. Gently fold edges over filling, pleating dough as necessary.

6. Sprinkle raspberries with almonds. Slightly beat egg white and 1 tablespoon water; lightly brush over dough. Sprinkle with remaining 1/2 tablespoon sugar.

7. Bake 20 minutes. Reduce oven temperature to 350°F.; bake an additional 25 to 30 minutes or until crust and almonds are light golden brown and juices are bubbling and slightly thickened. Cool completely on baking sheet on wire rack.

6 servings

PER SERVING: 430 calories, 19.5 g total fat (10 g saturated fat), 6.5 g protein, 59.5 g carbohydrate, 75 mg cholesterol, 115 mg sodium, 7 g fiber