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• Right now, people running in tomorrow's Boston Marathon are probably eating a lot of carbs.
• The 2007/08 Zagat Guide to Boston restaurants has a new look.
• It's cookie time for Boston Red Sox fans.
• This week's recipes: Fresh Fruit Tart, Pan-Broiled Salmon, String Cheese and Avocado Salad, Lemony Oven-Roasted Potatoes, and Chicken Sausage, Mushroom, and Raisin Risotto.

This may very well be the epitome of a fruit dessert. It is a Peach and Blueberry Tart, made by Stef from Couteau Bonswai that uses a free-form crust to eliminate the fussiness of fitting dough into a tart pan and has a combination of fresh berries and peaches in the center that cook right along with the crust. No pre-baking and no pre-cooking necessary. An additional bonus is that, unlike store-bought fruit tarts that have a carefully glazed arrangement of sliced berries and fruits on top, the cooked filling means that this tart can be served hot from the oven with a scoop of vanilla ice cream, which is probably the only thing you can add to improve the dessert.

Stef used a recipe from Creampuffs in Venice for the easy-to-handle and delightfully flaky crust, so take a look there for instructions.

Fruit tarts make a lovely, tasty dessert during the summer, in no small part because fresh fruit and berries are incredibly beautiful and the presentation is hard to beat. The fresh fruit choices for tarts don't have to be limited to raspberries and strawberries, as Fanny from Food Beam illustrates with her stunning Mango Tart, which was derived from Bill Granger's recipe in Sydney Food. The tart has a crumbly shortcrust base, almost like a shortbread biscuit, and is filled with a creamy, vanilla custard. The fresh, ripe mangoes are sliced into thin strips and layered on top, their flavor blending with the smooth custard and their texture contrasting nicely with the shell of the tart. Since the tart base can be prepared in advance, this is a relatively simple dessert that would make a lovely addition to any meal on a hot day. And if you can't resist using some more traditional berries, you can easily substitute them for the mango in this recipe.