Free-Form Summer Fruit Tart

4 cups rinsed, hulled or pitted (when necessary), sliced summer fruit (such a strawberries or peaches) or whole, small berries such as blueberries or raspberries, or a combination

2 tablespoons orange juice

Granulated sugar, to taste

Unbaked pastry for a one-crust, 9- to 11-inch pie

Cornmeal

6 tablespoons jam or preserves (to match or complement the fruits you choose)

¼ cup red-currant jelly

2 tablespoons unsalted butter (optional)

1-2 tablespoons milk

Ice cream or whipped cream, for serving (optional)

Center a rack in the oven. Heat oven to 425 degrees.

Put fruit in a bowl, and sprinkle with orange juice and sugar, to taste, and toss to combine. Set aside.

On a floured work surface, roll out pie dough to form a 10- to 11-inch circle. (It does not have to be perfect.) Lightly sprinkle cornmeal on a cookie sheet, and transfer the dough to the sheet.

Spoon a thin layer of jam over the dough, leaving a 11/2-inch border of plain dough around the edges, as if you were spooning sauce onto a pizza. You can match the jam with the fruit - peach jam with a peach pie, for example - or choose a complementary flavor. A superb combination is peach preserves and fresh blueberries.

Spoon the fruit over the jam.

In a small saucepan, heat the red-currant jelly until it is liquid. Using a pastry brush, brush the jelly over the fruit to form a glaze. Dot with small pieces of butter (optional).

Turn up the border of the dough around the fruit, pleating the sides at intervals to make a container. Brush the exposed dough border with milk. Bake for 10 minutes, then reduce heat to 350 degrees. Bake 45-50 minutes longer, or until fruit is bubbling and crust is golden. Serve warm or at room temperature.

Serves eight.

Marialisa Calta