- 8
Ingredients
- 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
- 2 6-ounce containers fresh blackberries
- 1 6-ounce container fresh blueberries
- 1 tablespoon blackberry jam
- 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
Preparation
Step 1
Preparation
For 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.
For 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.
For 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.
Test-kitchen tips:
Pressing plastic wrap
directly onto the surface of the lime curd
makes sure that a skin doesnt form as the
custard chills. Brushing the berries with
a little blackberry jam gives the fruit
topping a shiny, pastry-shop finish.
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