Blueberry Tartlets With Lime Curd Recipes

BLUEBERRY TART WITH LIME CURD

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 TARTLETS WITH LIME CURD

Steps:

• For the 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 a 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 the Crust: Blend flour, sugar and salt in processor for 5 seconds. Add cut 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 a log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x 3/4 inch tartlet pans with removable bottoms. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
• For the Topping: Place 1/2 cup blerries 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 a rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining berries into strained berries. Set topping aside.
• Preheat oven to 375 degrees. Bake tartlet crusts until lightly golden, pressing any bubbles with back of a fork, about 15 minutes. Cool crusts completely on rack.
• Spread curd in crusts. Spoon blueberry topping over. (Can be prepared a day ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.).

BLUEBERRY KEY LIME TART

Steps:

• Preheat the oven to 350°F.
• TO MAKE THE CRUST:.
• Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
• TO MAKE THE FILLING:.
• Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
• TO MAKE THE TOPPING:.
• Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
• Chill for several hours.

BLUEBERRY TARTLETS WITH LIME CURD

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.)