Fresh Lime Tart With Meringue Lattice And Glazed Berries
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (unbleached)2 tbsps
Sugar1 tsp
Lime (grated peel)1 tsp
Salt1 large
Egg Yolk1 cup
Water1 cup
Whipping Cream1 cup
White Wine (dry)4 large
Egg2 large
Egg Yolk1 tbsp
Cornstarch3 cup
Lime Juice (fresh)3 large
Egg WhiteDirections:
1
For Crust: Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl
2
Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal
3
Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended
4
Pour over flour mixture
5
Stir with fork until mixture forms moist clumps
6
Gather dough into ball; flatten into disk
7
Wrap dough in plastic and refrigerate until firm, about 30 minutes
8
Roll dough out on lightly floured surface to 13-inch round
9
Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom
10
Press dough into pan; trim edges
11
Freeze until very firm, about 1 hour
12
(Can be prepared 3 days ahead
13
Cover with plastic wrap and keep frozen
14
) Preheat oven to 400°F
15
Line frozen crust with aluminum foil
16
Fill crust with dried beans or pie weights
17
Bake until crust is set on edges, about 12 minutes
18
Remove beans and foil from crust
19
Continue baking until crust is golden in center, about 14 minutes
20
Transfer crust to rack and cool completely
21
(Can be prepared 1 day ahead
22
Cover with plastic wrap and let stand at room temperature
23
) Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl
24
Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal
25
Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended
26
Pour over flour mixture
27
Stir with fork until mixture forms moist clumps
28
Gather dough into ball; flatten into disk
29
Wrap dough in plastic and refrigerate until firm, about 30 minutes
30
Roll dough out on lightly floured surface to 13-inch round
31
Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom
32
Press dough into pan; trim edges
33
Freeze until very firm, about 1 hour
34
(Can be prepared 3 days ahead
35
Cover with plastic wrap and keep frozen
36
) Preheat oven to 400°F
37
Line frozen crust with aluminum foil
38
Fill crust with dried beans or pie weights
39
Bake until crust is set on edges, about 12 minutes
40
Remove beans and foil from crust
41
Continue baking until crust is golden in center, about 14 minutes
42
Transfer crust to rack and cool completely
43
(Can be prepared 1 day ahead
44
Cover with plastic wrap and let stand at room temperature
45
Cool slightly
46
Place berries in bowl
47
) For Filling: Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan
48
Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel
49
Place 1 tablespoon cornstarch in small bowl
50
Gradually whisk in 3/4 cup fresh lime juice
51
Add to mixture in saucepan
52
Stir over medium-high until mixture comes to boil
53
Continue to boil 1 minute, stirring constantly
54
Transfer mixture to medium bowl
55
Cool mixture completely
56
(Can be prepared 1 day ahead
57
Cover and refrigerate
58
) Preheat oven to 350°F
59
Beat remaining egg into filling
60
Pour filling into crust
61
Bake until filling is set and begins to bubble around edge, about 40 minutes
62
Cool completely
63
Refrigerate until well chilled, about 6 hours
64
(Can be prepared 1 day ahead
65
Cover with plastic wrap and keep refrigerated
66
) Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan
67
Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel
68
Place 1 tablespoon cornstarch in small bowl
69
Gradually whisk in 3/4 cup fresh lime juice
70
Add to mixture in saucepan
71
Stir over medium-high until mixture comes to boil
72
Continue to boil 1 minute, stirring constantly
73
Transfer mixture to medium bowl
74
Cool mixture completely
75
(Can be prepared 1 day ahead
76
Cover and refrigerate
77
) Preheat oven to 350°F
78
Beat remaining egg into filling
79
Pour filling into crust
80
Bake until filling is set and begins to bubble around edge, about 40 minutes
81
Cool completely
82
Refrigerate until well chilled, about 6 hours
83
(Can be prepared 1 day ahead
84
Cover with plastic wrap and keep refrigerated
85
) For Meringue: Preheat oven to 400°F
86
Combine 1/4 cup water and vanilla bean in heavy small saucepan
87
Gently simmer until vanilla bean is tender, about 1 minute
88
Remove vanilla bean from water and split lengthwise
89
Scrape seeds from bean into water; return bean to water
90
Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves
91
Increase heat and boil until mixture is thick and syrupy, about 3 minutes
92
Remove vanilla bean from saucepan
93
Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form
94
Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form
95
Gradually beat boiling syrup into egg whites
96
Continue beating until stiff peaks form
97
Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip
98
Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart
99
Bake until meringue is golden brown, about 7 minutes
100
Cool completely
101
(Can be prepared up to 4 hours ahead; refrigerate uncovered
102
) Preheat oven to 400°F
103
Combine 1/4 cup water and vanilla bean in heavy small saucepan
104
Gently simmer until vanilla bean is tender, about 1 minute
105
Remove vanilla bean from water and split lengthwise
106
Scrape seeds from bean into water; return bean to water
107
Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves
108
Increase heat and boil until mixture is thick and syrupy, about 3 minutes
109
Remove vanilla bean from saucepan
110
Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form
111
Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form
112
Gradually beat boiling syrup into egg whites
113
Continue beating until stiff peaks form
114
Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip
115
Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart
116
Bake until meringue is golden brown, about 7 minutes
117
Cool completely
118
(Can be prepared up to 4 hours ahead; refrigerate uncovered
119
) For Berry Topping: Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan
120
Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute
121
Cool slightly
122
Place berries in bowl
123
Pour crème de cassis mixture over
124
Toss to coat berries
125
Spoon coated berries decoratively among lattice openings
126
Garnish tart with mint leaves if desired
127
Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan
128
Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute
129
Pour crème de cassis mixture over
130
Toss to coat berries
131
Spoon coated berries decoratively among lattice openings
132
Garnish tart with mint leaves if desired