Just a few weeks ago, I felt the urge to make a tart because sometimes I stare longingly at all my baking pans and think, "Hmmm I haven't used that in a while." So I was inspired by this recipe in my Bon Appetit magazine to make a delicious tart consisting of lime curd, blueberries and blackberries, my summer favorite flavors. Since it turned out spectacular - I took a photo and felt like sharing the recipe (even though you can easily go to the magazine's website and see a pic for yourself along w/recipe). The next pan that keeps staring me in the face: madeleine pan... those will in the running next, or a chocolate cake! We'll see... I am trying to stay away from sugar (and salt) due to the bloat that has taken over my prego physique over the past two weeks. Not too much longer till my little "Sugar and Spice" creation is welcomed into the world. I think she'd rather stay in my tummy and eat my yummy desserts in the meantime! Enjoy!
Ingredients
Lime Curd
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3/4 cup fresh lime juice
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
Crust
- 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 of salt
Topping
- 2 6-ounce containers fresh blackberries
- 1 6-ounce container fresh blueberries
- 1 tablespoon blackberry jam
Test-Kitchen Tips
Pressing plastic wrap directly onto the surface of the lime curd makes sure that a skin doesn't form as the custard chills. Brushing the berries with a little blackberry jam gives the fruit topping a shiny, pastry-shop finish.
Preparation
Lime Curd
Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.
Crust
Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 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 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
Topping
Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in 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 teaspoonfuls if thick. Brush jam over berries. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.
Read More http://www.bonappetit.com/recipes/2010/06/lime_tart_with_blackberries_and_blueberries#ixzz0ruJano95
