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Add a photoServings: 8
Ingredients
- 1/2 c. sugar
- 1/3 c. fresh lime juice
- 4 lrg egg yolks
- 5 Tbsp. unsalted butter cut 1/2" cubes
- 1 1/2 tsp grated lime peel
- 1 1/2 c. all-purpose flour
- 3 Tbsp. sugar
- 1/4 tsp salt
- 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
- 3 Tbsp. chilled whipping cream more or possibly less
- 1 lrg egg yolk
- 3 x baskets blueberries - (1/2 pint ea)
- 1 Tbsp. sugar
Directions
- For Curd: Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat till thick, smooth, and just beginning to bubble, stirring constantly, about 8 min. Remove from heat. Fold in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill till cool, at least 4 hrs. (Can be made 4 days ahead. Keep refrigerated.)
- For Crust: Blend flour, sugar, and salt in processor 5 seconds. Add in butter and cut in, using on/off turns, till mix resembles coarse meal. Add in 2 Tbsp. cream and egg yolk. Using on/off turns, blend till 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 3/4- by 3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Refrigerateat least 1 hour and up to 1 day.
- For Topping: Place 1/2 c. berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mix over medium heat till beginning to simmer, stirring often, about 5 min. Using rubber spatula, push as much of mix as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
- Preheat oven to 375 degrees. Bake tartlet crusts till lightly golden brown, pressing any bubbles with back of fork, about 15 min. Cold crusts completely on rack.
- Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hrs or possibly chill up to 1 day.)
- This recipe yields 8 servings.
- Comments: The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 379 | |
| Calories from Fat 210 | 55% |
| Total Fat 23.84g | 30% |
| Saturated Fat 14.2g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 83mg | 3% |
| Potassium 59mg | 2% |
| Total Carbs 38.14g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.11g | 13% |
| Protein 4.47g | 7% |
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