I like cream in my pie, not on my pie. So I was like a moth to light when I read Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe, which starts as a pure-bred fruit pie for its first baking. Then comes the fun part: you take the pie out of the oven as its burbling with warm raspberry juices, and pour a custard through a funnel beneath the crust, like you’re flooding a mine. Then you send it into the oven for one last lashing of heat. The custard doesn't behave exactly as planned. Most of it floods the mine, while the rest floods the crust plain. It all gets a little swampy, in a good way.
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I started with Day-Lewis's recipe but ended up somewhere else. I didn't bother with her crust, which I'm sure would have been fine, but it called for weights and I was miles from a scale. I turned to the crostata crust in Cucina Simpatica, but couldn't resist fussing. Taking a nod from Merrill's mom's recipe for Secret Cookies, I used salted butter. In place of the regular sugar, I opted for turbinado, and I increased the flour to make the dough slightly more cooperative.
In Italy, there are cookies called brutti ma buoni -- ugly but good. This pie is their sweet cousin.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.