Ingredients
This big, dramatic, open-face fruit tart looks like it just came off the set of an Italian country magazine shoot. Better yet, it’s nearly no work. Bake the crust ahead when summer temperatures are cool. Whenever you feel like serving the dessert, slather it with the ricotta-mascarpone cream (done ahead as well) and top it with the fruit and herbs. Any single fruit or combo works, but ripe melons and stone fruits with berries are a favorite.