From Padma’s new book, The Encyclopedia of Spices & Herbs.
For the pastry:
11⁄4 cups all purpose flour
1⁄4 teaspoon salt
1 stick (1⁄2 cup) unsalted butter, cut into cubes
4 tablespoons ice water
For the jam:
2 pints raspberries
2⁄3 cup red currant jelly
2 tablespoons Eau de Vie des Framboises or Chambord liqueur (optional)
frozen yogurt or ice cream as accompaniment (optional)
- To make the pastry, sift flour and salt into a bowl.
- Add the butter and using a pastry blender (or your fingertips) blend the mixture until it resembles coarse meal.
- Add the water and stir until mixture forms a ball. On a lightly floured surface, gently knead dough until it is smooth.
- Chill, wrapped in plastic, for 30 minutes.
- Preheat the oven to 400°F.
- On a lightly floured surface, roll out the dough into a round ⁄8” thick and fit it into a 9” tart pan with a removable bottom.
- Prick the pastry and line it with parchment paper.
- Weight the paper with pie weights (you can also use raw rice or dried beans), and bake the shell for 15 minutes.
- Remove paper and weights and continue to bake for 10–15 minutes more, until golden.
- Transfer to a rack to cool.
- Arrange the berries in the tart shell. In a small saucepan set over moderate heat, combine the jelly and the Eau de Vie or Chambord if using, and simmer the mixture until smooth and thick.
- Drizzle the glaze over the berries and serve the tart with frozen yogurt or ice cream, if desired.
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