This is a rustic-style pie with depth. When I've had my fill of fresh berries on top of granola, I start gathering them to tuck into a rustic rye tart. The rye pastry, barely tweaked from Kim Boyce's Good To The Grain, is one I return to over and over again. It's sturdy and flaky and puffs in almost in a croissant-like way in the oven, and it is a great foil for delicate, juicy berries. Sending the tart into the freezer for a few minutes ensures that it holds its shape, and a last-minute simmering of the raw berry juices ensures no sogginess. Don't skimp on the egg wash and turbinado on the crust, which adds an extra crunch. This dessert is something that will appear on my table over and over, and I hope on yours, too.

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