From Padma’s new book, The Encyclopedia of Spices & Herbs.


 

Serves 8

You will need:
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)
  1. To make the pastry, sift flour and salt into a bowl.
  2. Add the butter and using a pastry blender (or your fingertips) blend the mixture until it resembles coarse meal.
  3. Add the water and stir until mixture forms a ball. On a lightly floured surface, gently knead dough until it is smooth.
  4. Chill, wrapped in plastic, for 30 minutes.
  5. Preheat the oven to 400°F.
  6. 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.
  7. Prick the pastry and line it with parchment paper.
  8. Weight the paper with pie weights (you can also use raw rice or dried beans), and bake the shell for 15 minutes.
  9. Remove paper and weights and continue to bake for 10–15 minutes more, until golden.
  10. Transfer to a rack to cool.
  11. 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.
  12. Drizzle the glaze over the berries and serve the tart with frozen yogurt or ice cream, if desired.

TIP:

Photography by Recipes by Padma Lakshmi | Styling by Paul Lowe | Photography by Alexandra Grablewski

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