It's official, the summer season must be here because I have oodles of fresh local fruit and vegetables in my fridge again. It never fails to bring a huge smile to my face! The quandary? What to do with all this fresh produce. I'm not a big dessert person but fruit desserts are special, so I do indulge. It also lets me use my under utilized baking skills, which I love to exercise as often as possible.
Once again, I must give credit where credit is due, if I thought bon appétit's May issue was good, June's has blown me away. This Lime Tart is just one of the recipes we've tried and loved. Don't be intimidated by the crust or the custard, they both are really easy - fool-proof I'd say, and you won't believe the yummy aroma that lingers in the kitchen after you bake the pastry.
3 Large eggs
3 Large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 Tablespoons unsalted butter, cut into 6 pieces
- Set a fine metal strainer over a medium bowl and set aside.
- Whisk eggs, egg yolks, and sugar in a medium metal bowl or the top of a double boiler.
- Whisk in the lime juice.
- Set the metal bowl over a large saucepan of gently simmering water (do NOT allow the bottom of the bowl to touch the water).
- Whisk constantly until the curd thickens and instant-read thermometer inserted into the curd reads 178 to 180 degrees F - about 6-8 minutes.
- Immediately pour the curd through the prepared strainer set over bowl.
- Add butter to the warm strained curd (submerge each piece); let stand 1 minute then whisk until blended and smooth.
- Press plastic wrap directly onto surface of the curd (so skin doesn't form on the curd).
- Refrigerate until cold, about 4 hours. Lime curd can be made up to 2 days ahead. Keep chilled.
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup sugar
1 Large egg yolk
1 1/4 Cups all-purpose flour
1 Large pinch salt
- Using electric mixer, beat the butter and sugar in a medium bowl until well blended, 1-2 minutes.
- Add egg yolk; beat to blend.
- Add flour and salt and mix on low speed until mixture resembles large peas.
- Using hands, knead in bowl just until dough comes together.
- Transfer dough to a 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up the sides and onto the bottom of pan.
- Cover and chill 1 hour. Crust can be made 1 day ahead. Keep chilled.
- Preheat oven to 350 degrees F.
- Uncover crust and bake until golden brown, about 30-35 minutes.
- Cool completely in pan on rack.
2 6-ounce containers fresh blackberries
1 6-ounce container fresh blueberries
1 Tablespoon blackberry jam (I used red currant jelly)
- Remove sides from tart pan and place crust on plate.
- Spread lime curd evenly in the baked crust
- Arrange blackberries in two concentric circles just inside edge of tart.
- Mound blueberries in the center of tart.
- Place jam in small microwave-safe bowl, heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoons if thick.
- Brush jam over the berries, giving the tart a shiny pastry-shop finish.
- Tart can be made up to 8 hours ahead. Chill uncovered.