LINDSEY'S AUSTERE BERRY TART

Yield: 8 servings

1 cup all-purpose flour (or 3/4 cup whole-purpose plus 1/4 cup whole-wheat pastry flour)

1 tablespoon organic brown sugar

1/4 teaspoon salt

1 stick cold unsalted butter, cut into small chunks

1 tablespoon cold water

1/4 teaspoon vanilla

1/4 teaspoon almond extract

2 to 3 cups berries

3 tablespoons raspberry jam or red currant jelly

Powdered sugar

Sweetened whipped cream flavored with Kirsch or vanilla, for serving

1. Pulse flour, brown sugar and salt in a food processor to combine. Add butter and pulse until the bits are no larger than baby peas. Combine water, vanilla and almond extract, then drizzle through feed tube, pulsing just until large, moist crumbs form.

2. Gather dough into a mass, shape into a disk and refrigerate for 30 minutes.

3. Roll dough into a 10-inch round. Ease it into a 9-inch tart pan (or smaller individual pans) using excess dough to build up sides to 1/4-inch thickness. Refrigerate while you preheat the oven to 375 degrees.

4. Line tart pan with foil and pie weights; bake for 15 to 20 minutes. Remove foil, then bake until golden, 12 to 15 minutes longer.

5. Lay berries on a towel. Heat jam with a few teaspoons of water to thin it, then press through a sieve. Brush half of the jam mixture on the tart shell. Fill the shell with berries, wedging them together in a single layer. Bake for 5 minutes.

6. Reheat the remaining jam, then dab a little over each berry. Remove tart from pan, dust edges with powdered sugar and serve with a dollop of whipped cream.

Per serving (without whipped cream): 200 calories; 12g fat; 7g saturated fat; 30mg cholesterol; 2g protein; 22g carbohydrate; 8g sugar; 2g fiber; 75mg sodium; 15mg calcium.

Adapted from "Seasonal Fruit Desserts From Orchard, Farm and Market," by Deborah Madison (Broadway Books, $32.50)