LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
LIME CURD TART
I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 3h45m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
- Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST
Categories Dairy Egg Dessert Bake Lime Nectarine Summer Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- Make curd:
- Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
- Make crust:
- Preheat oven to 375°F.
- Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
- Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.
LIME DIVINE TARTS
Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. -Ann Yri, Lewisville, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled., In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake 15-17 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely., Fill shells with lime mixture. Garnish with chocolate curls and lime zest strips. Refrigerate leftovers.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY CURD TART
Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.
Provided by TheOtherJuliaGulia
Categories Fruit Tarts
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
- Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
- Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
- Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
- To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
- Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
- Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
- Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.
Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg
More about "nectarine lime curd tart with a brown sugar crust food"
LIME CURD TART – SMITTEN KITCHEN
From smittenkitchen.com
FOOD LUST PEOPLE LOVE: BROWN SUGAR NECTARINE TART …
From foodlustpeoplelove.com
NECTARINE TART - CREAM CHEESE NECTARINE TART - VEENA …
From veenaazmanov.com
NECTARINE CRUMB TART | THE COZY APRON
From thecozyapron.com
NECTARINE-LIME CURD TART | MADE FOR THE GREENPOINT SOUP KITC
From flickr.com
Views 47
KETO LIME CURD TART (SUGAR FREE & LOW CARB) - DIVALICIOUS RECIPES
From divaliciousrecipes.com
NECTARINE FRANGIPANE TART - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
NECTARINE LIME CURD TART WITH A BROWN SUGAR CRUST RECIPES
From tfrecipes.com
RECIPES/NECTARINE-LIME-CURD-TART-WITH-A-BROWN-SUGAR-CRUST …
From github.com
NECTARINE JAM - COOKEATSHARE
From cookeatshare.com
NECTARINE LIME CURD TART WITH A BROWN SUGAR CRUST - PLAIN.RECIPES
From plain.recipes
NECTARINE CREAM TART IN A GINGERSNAP CRUST - TAMMY CIRCEO
From tammycirceo.com
BROWN BUTTER NECTARINE TART - BROOKLYN SUPPER
From brooklynsupper.com
LOOKING FOR: SWEET NEW USES FOR NECTARINES | KITCHN
From thekitchn.com
NECTARINE PLUM PIE WITH A BROWN SUGAR CRUST - THE AMATEUR …
From amateurgourmet.com
NECTARINE TART RECIPE | MYRECIPES
From myrecipes.com
GUSTO TV - LIME CURD TARTS
From gustotv.com
NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST RECIPE | EAT YOUR …
From eatyourbooks.com
LIME CURD RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
CRANBERRY-LIME CURD TART - I'M ALWAYS HUNGRY
From imalwayshungry.net
LIME CURD & MASCARPONE FRUIT TART - PROPORTIONAL PLATE
From proportionalplate.com
BROWN SUGAR CRUST : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
NECTARINE FRANGIPANE TART - THE LITTLE EPICUREAN
From thelittleepicurean.com
NECTARINE AND RASPBERRY GOAT CURD TART BY THOMASINA MIERS
From ribblesdalecheese.com
CRANBERRY LIME CURD TART WITH PECAN GINGER CRUST
From acanadianfoodie.com
COCONUT LIME CURD TART - PLAIN.RECIPES
From plain.recipes
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BROWN SUGAR CRUST RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LIME CURD TART | CRAVINGS JOURNAL
From cravingsjournal.com
LIME CURD TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED PINEAPPLE AND LIME CURD TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
FRESH-SQUEEZED LEMON CURD TART - UNPEELED JOURNAL
From unpeeledjournal.com
LIME TARTS COOKIE CUPS - CRAZY FOR CRUST
From crazyforcrust.com
NECTARINE PIE WITH SUGAR COOKIE CRUST
From thevivaciousvegetarian.weebly.com
NECTARINE PUFF TART WITH CINNAMON AND RUM CREAM - BBC FOOD
From bbc.co.uk
PEACH TART WITH LEMON CURD : TART - SUGARGIRLCOOKIES.COM
From sugargirlcookies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love