Proof that the best summer desserts are sometimes the simplest, this black raspberry tart, made with just flaky crust and perfectly ripe raspberries, is delicious and unfussy.
In the bowl of a food processor, combine the flour, salt and sugar. Scatter the butter around the bowl and then pulse several times until it's combined. Turn the processor on and drizzle in the water just until the dough becomes cohesive. Turn out into a bowl or a work surface and gently form into a flattened disc. Wrap tightly with plastic and chill while you prepare the fruit (longer if you are not in a hurry).
Roll the dough out on a floured piece of parchment. When you have an 11-inch round, use the parchment to flip the dough and press into a 9 or 10-inch tart pan. Fold any overhanging dough into the sides. Spread the fruit over the dough, sprinkle with 1 tablespoon sugar and another squeeze of lemon juice. Bake until the crust is just golden and the fruit is bubbling, roughly 30 minutes.
Remove from oven, cool 20 minutes and serve. A dollop of ricotta would be amazing.