Free-Form Summer Berry Tart

Unbaked pastry for a 10-inch pie About 1 tablespoon cornmeal6 tablespoons high-quality fruit preserves or jam (flavor of your choice; match or complement the berries you choose)5 cups rinsed and well-drained berries, stemmed, hulled or sliced if needed 2 tablespoons orange juiceGranulated sugar, to taste#188; cup red-currant jelly 2 tablespoons unsalted butter 1-2 tablespoons milkCenter a rack in the oven. Heat oven to 425 degrees.On a lightly floured work surface, roll out the pastry into an 11-inch circle. (It does not have to be perfect.) Sprinkle a bit of cornmeal on a cookie sheet, and transfer the dough to the sheet. Spoon a thin layer of jelly over the surface of the dough. Leave a 11/2-inch border of plain dough around the edges.Put berries in a bowl, and sprinkle with the orange juice and sugar, to taste, and toss to combine. Spoon the fruit over the jam. In a small saucepan, heat the red-currant jelly until it is liquid. Using a pastry brush, brush this jelly over the fruit to make a glaze. Dot the top of the glazed fruit with small pieces of butter. Turn up the border of the dough around the berries. What you are aiming for here is a "rustic" tart; think of the clay ashtrays you made in grade school. Brush the exposed dough border with milk.Bake for 10 minutes, and then reduce the heat to 350 degrees. Bake about 45-50 minutes longer, or until the fruit is bubbling and crust is golden. Serve warm or at room temperature, plain or with ice cream or whipped cream, if desired. Serves eight.MariaLisa Calta