Tart and buttery and just perfect. You can substitute blueberries, blackberries, or strawberries, or use a combination of all four.

Serves 6.

FOR THE CRUST
¼ cup sugar
1¼ cups pastry flour
¼ teaspoon kosher salt
5 tablespoons unsalted butter, chilled and sliced
1 small egg

FOR THE LEMON CURD
2 large eggs
½ cup sugar
6 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 cup heavy cream

4 cups fresh raspberries
1 pound dried beans (any kind) to use as weights

1. To prepare crust: Place the sugar, flour, and salt in the bowl of a food processor fitted with a steel blade and pulse to combine. Add the butter, one slice at a time and pulse until the dough resembles coarse cornmeal. Add the egg and pulse until it forms a ball. Pat it down to form a disk, cover with plastic wrap, and refrigerate at least 1 hour and up to 1 week.

2. Preheat the oven to 350 degrees.

3. To roll out: Place the disk on a floured surface and roll out as thinly as you can without breaking the dough. Place the dough in a 1-inch tart or pie pan. Place aluminum foil right on top of the crust and weight down with the dried beans. Remove the foil and beans and continue baking until golden, about 15 minutes. Set aside to cool.

4. To make the lemon curd: Place the eggs and sugar in the top of a double boiler over medium-high heat and cook until it is thick and lemon-colored, about 3 to 5 minutes. Add the lemon juice and zest and cook for 1 minute. Set aside to cool.

5. Place the cream in a chilled bowl and whip until it forms stiff peaks. Gently fold the cooled lemon curd into the whipped cream. Place in the cooled shell and top with the raspberries. Serve immediately or cover and refrigerate up to 4 hours.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)