Lime Tart With Blackberries And Blueberries
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
47
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 large
Egg3 large
Egg Yolk1 cup
Sugar3 cup
Lime Juice (fresh)1 tbsp
Blackberry Jam1 large
Egg Yolk1.25 cups
All-Purpose Flour1 large
Salt (pinch of)Directions:
1
For lime curd: Set fine metal strainer over medium bowl and set aside
2
Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend
3
Whisk in lime juice
4
Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water)
5
Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes
6
Immediately pour curd through prepared strainer set over bowl
7
Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth
8
Press plastic wrap directly onto surface of curd, covering completely
9
Refrigerate until cold, about 4 hours
10
DO AHEAD: Lime curd can be made up to 2 days ahead
11
Keep chilled
12
Set fine metal strainer over medium bowl and set aside
13
Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend
14
Whisk in lime juice
15
Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water)
16
Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes
17
Immediately pour curd through prepared strainer set over bowl
18
Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth
19
Press plastic wrap directly onto surface of curd, covering completely
20
Refrigerate until cold, about 4 hours
21
DO AHEAD: Lime curd can be made up to 2 days ahead
22
Keep chilled
23
For crust: Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes
24
Add egg yolk; beat to blend
25
Add flour and salt and mix on low speed until mixture resembles large peas
26
Using hands, knead in bowl just until dough comes together
27
Transfer dough to 9-inch-diameter tart pan with removable bottom
28
Break dough into pieces, then press dough evenly up sides and onto bottom of pan
29
Cover and chill 1 hour
30
DO AHEAD: Can be made 1 day ahead
31
Keep chilled
32
Preheat oven to 350°F
33
Uncover crust and bake until golden brown, about 35 minutes
34
Cool completely in pan on rack
35
Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes
36
Add egg yolk; beat to blend
37
Add flour and salt and mix on low speed until mixture resembles large peas
38
Using hands, knead in bowl just until dough comes together
39
Transfer dough to 9-inch-diameter tart pan with removable bottom
40
Break dough into pieces, then press dough evenly up sides and onto bottom of pan
41
Cover and chill 1 hour
42
DO AHEAD: Can be made 1 day ahead
43
Keep chilled
44
Preheat oven to 350°F
45
Uncover crust and bake until golden brown, about 35 minutes
46
Cool completely in pan on rack
47
For topping: Remove sides from tart pan and place crust on plate
48
Spread lime curd evenly in baked crust
49
Arrange blackberries in 2 concentric circles just inside edge of tart
50
Mound blueberries in center of tart
51
Place jam in small microwave-safe bowl
52
Heat in microwave until jam is melted, about 15 seconds
53
Whisk to loosen and blend, adding water by teaspoonfuls if thick
54
Brush jam over berries
55
DO AHEAD: Tart can be made up to 8 hours ahead
56
Chill uncovered
57
Remove sides from tart pan and place crust on plate
58
Spread lime curd evenly in baked crust
59
Arrange blackberries in 2 concentric circles just inside edge of tart
60
Mound blueberries in center of tart
61
Place jam in small microwave-safe bowl
62
Heat in microwave until jam is melted, about 15 seconds
63
Whisk to loosen and blend, adding water by teaspoonfuls if thick
64
Brush jam over berries
65
DO AHEAD: Tart can be made up to 8 hours ahead
66
Chill uncovered