Yup. I posted a piece on politics. This is my penance.
Because when I talk about politics, I get to respond to that with pure, unadulterated, food lust.
Really, what more can one say?
It has been a while since I’ve made a tart, and with Tara having a bit of a sweet tooth when it comes to limes, so this was a perfect match.
Lime Tart – It’s two words that go great together. This recipe, based off of one from the Barefoot Contessa, takes some time to make, but it’s well worth it.
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups All-Purpose Flour, sifted
- 4 limes
- 1 1/2 cups sugar
- 1/4 lb. unsalted butter
- 4 extra-large eggs
- 1/8 teaspoon salt
** Crust **
In a medium glass bowl, mix together the butter and sugar until creamed together. Whip in the vanilla. Add the flour and salt and knead together. Place on a floured counter and roll into a 10″ circle.
Place the dough into a 10″ round tart pan, and press until the dough is evenly distributed. Place in the refrigerator for 30 minutes, allowing the dough to firm.
Pre heat oven to 350 degrees F.
Remove the dough from the refrigerator and place pie beads ontop of the bottom of the crust bottom. Place in the oven and bake for 20 minutes. Remove the pie beads. Prick the tart crust with a fork and place back in the oven and back for another 20 minutes. Remove from oven and allow to cool to room temperatue.
** Filling **
Remove the zest from each of the four limes. Cut the limes in half and juice, which should allow for approximately 1/2 cup of lime juice.
Take the zest and place in a food processor with e sugar. Mince together for 3 minutes.
In another bowl, cream together the butter and zested sugar. Add the eggs one at a time, whisking together well until adding the next egg. Then whisk in the lime juice and the salt.
Place the lime filling in a 2 quart sauce pan. Set heat to medium. Stir continually until the filling thickens. This will happen when the filling reaches 175 degrees F. Using a thermometer for this is far more efficient than any set period of time. It should be thick enough that you can drag a spatula across the bottom and it takes a second or so for the filling to fall in behind.
Once sufficiently thickened, remove from heat and fill the tart shell. Allow to cool for 1 hour. Then either serve immediately or refrigerator.
There are times when you want to bake because you’re hungry, there are times you bake because you’re inspired, and there are times you bake because it takes you to your happy place.
Finally, there are times you bake for all three reasons. Making this tart was one of those times.
Regular followers of this site understand that I love tarts. They’re relatively simple, yet seem to me so exquisite, so aesthetically pure. So when I came across a recipe for this tart in this months Bon AppÃ©tit, I knew instinctively that I MUST make it.
So I did, and it gave me an excuse to use my new camera as well.
Make sure you understand that you should use fresh cherries, not the frozen kind. That means you will be pitting them for about 20 minutes in order to have the requisite amount for the recipe. It is so worth it.
- 1 1/4 cup AP flour
- 1/4 cup chilled solid vegetable shortening, cut into small cubes
- 1/4 cup chilled unsalted butter, cut into small cubes
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 2 Tablespoons (or more) ice water
- 1 lb fresh sweet cherries, pitted and left whole
- 6 Tablespoons Granulated sugar
- 1 Tablespoon AP Flour
- 1/2 teaspoon cinnamon
- 3/4 cup whipping cream
- 3 large egg yolks
- 1 1/2 teaspoon lemmon zest
- 1 teaspoon grated orange peel
- 1 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/2 cup sliced almonds (give or take)
To make the crust:
Pour yourself a glass of ice water. Put in several ice cubes and place into freezer for 10-15 minutes. This will make sense later.
Place flour, shortening, butter, sugar and salt into food processor. Pulse until its well combined, but not overly so (Prefereably you should see little balls of shortening and/or butter…it’s not a prerequisite, but it will igve you a flakier crust). Take glass of water from freezer and pour 2 tablespoons of ice water, sprinkle it on flour. Process until moist clumps form.
Remove from the processor, form into a ball and flatten it out. Wrap in plastic wrap and refirgerate for 1 hour.
Pre-heat oven to 350 degrees F.
Roll out dough on lightly floured surface into a 12 inch disk. Place in a 10 inch tart pan with removable bottom. Fold in excess dough to create a double thickened crust. Place in freezer for ten minutes.
Line the inner crust with foil; fill with dried beans or pie weights and bake for 20 minutes, or until edges are set. Remove foil and pie weights, and bake until gold brown, about another 10 minutes. Cool completely.
To make the filling:
Line the bottom of crust with whole cherries.
In a medium mixing bowl, combine sugar, flour and cinnamon. Whisk in cream, egg yolks, lemon zest, orange peel, almond extract and salt. Pour over cherries in tart and top with sliced almonds. Bake in oven until set in center, roughly 40 minutes. Cool 30 minutes.
Ooo.. tihs is a sweet pie. Not sweet in the way an 11th grader would respond to the latest Play Station Portable. No, this is sugary sweet. Almost overly so.
I’ve made this dessert for the latest version of Is My Blog Burning, hosted this month by the ever fashionable Lady Goat from the Food Goat Blog. The theme?
The color, not the fruit, for all of you playing the home game.
At any rate, if you make this dessert, serve it with a side of vanilla ice cream, to counter some of the sugar.
It’ll still be sweet. But hey, you’d have ice cream to fall back on.
- 1 3/4 cup flour
- 1/2 cup bakers sugar
- grated orange peel from 1 orange
- 1/2 cup butter, sliced and at room temperature
- 1 Tbs. honey
- 2 egg yolks
- 2 oranges, sliced
- 2 cups fruit peach preserves
- 1 cup orange marmalade
- 2 Tbs. butter
- 1 Tbs. granulated sugar
- egg white from 1 egg
Pre-heat oven to 350 degrres F.
In a mixing bowl, combine 1 1/2 cups of flour, sugar, and grated orange peel. Knead in the softened butter in pieces, the honey and the 2 egg yolks until you have a nice dough. Use two-thirds of the pastry to line a buttered, sugar dusted tart pan.
Take 16 slices of orange and lay them like a pinwheel in the middle of the tart pan. Place in freezer.
in a small mixing bowl, combine peach preserves and orange marmalade. Mix well. Remove tart pan from freezer and pour preserve mixture over orange slices. Spread well.
Roll out the remaining dough and cut into 1/2 inch strips. Create a lattice design ontop of tart. brush with an egg white and place in oven for 25-35 minutes. Remove from oven and allow to cool.