BLUEBERRY TARTLETS WITH LIME CURD
Categories Berry Citrus Dessert Bake Blueberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For curd:
- Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.)
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
- For topping:
- Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
- Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.
- Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)
BLUEBERRY TART WITH LIME CURD
A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
- Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
- Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.
BLUEBERRY CURD
Make and share this Blueberry Curd recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
- Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
- Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 995.1, Fat 37.7, SaturatedFat 21.6, Cholesterol 329.3, Sodium 368.4, Carbohydrate 162.4, Fiber 4.7, Sugar 153, Protein 10.2
LIME CURD TARTS WITH SUMMER BERRIES
Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 11
Steps:
- To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
- Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.
- Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.
- To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.
- Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.
- Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.
Nutrition Facts : Calories 806 calories, Fat 59 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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- Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. DO AHEAD Can be made 4 days ahead. Keep refrigerated.
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
- Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
- Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.
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