Text 26618, 95 rader
Skriven 2015-05-02 05:20:04 av Dave Drum (1:261/38.0)
Ärende: Gourmet 847
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lime Tart w/Blackberries & Blueberries
 Categories: Pies, Desserts, Citrus, Fruits, Pastry
      Yield: 6 servings

MMMMM-------------------------LIME CURD------------------------------
      3 lg Eggs
      3 lg Egg yolks
      1 c  Sugar
    3/4 c  Fresh lime juice
      6 tb Unsalted butter; in 6 pieces

MMMMM--------------------------TOPPING-------------------------------
     12 oz (2 boxes) fresh
           - blackberries
      6 oz Box fresh blueberries
      1 tb Blackberry jam

MMMMM---------------------------CRUST--------------------------------
    1/2 c  Unsalted butter; room temp
    1/4 c  Sugar
      1 lg Egg yolk
  1 1/4 c  All purpose flour
      1 lg Pinch salt

  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 178-180+.F/82+.C, 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" 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/175+.C.

  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 doesnCÇÖt
  form as the custard chills. Brushing the berries with a
  little blackberry jam gives the fruit topping a shiny,
  pastry-shop finish.

  Bon App+¬tit | June 2010

  by Cindy Mushet

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 09 June 2010

  Uncle Dirty Dave's Archives

MMMMM

... If we had some bread we could have ham sandwiches...if only we had ham

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)