You could use almost any combination of summer fruits in this, but sweet-tart ripe plums are perfect with tart raspberries. Choose red or green plums; prune plums come in to season later in the summer and work beautifully too. Peaches or apricots would stand in well for the plums, and earlier in the season, you could sneak in some rhubarb instead of the raspberries. Baking the topping for a few minutes while the fruit begins to cook makes it much more crisp.

While I hate the indiscriminate use of mint leaves as a decoration for desserts in general, the flavor of mint in moderation is wonderful with berries. Right before serving this tart, I like to scatter tiny mint leaves on it, then lightly dust it with confectioners’ sugar. If you only have large mint leaves, then stack them and cut them into fine ribbons

This is a classic: a cookie dough crust topped with a thin layer of pastry cream, lots of flavorful fresh raspberries, and a bit of raspberry glaze to bind them together.