Blueberry Tartlets With Lime Curd

Recipe Ingredients

		Curd
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	78ml	Fresh lime juice
4 cups	792g / 27oz	Egg yolks (large)
5 tablespoons	75ml	Unsalted butter - cut 1/2" cubes
1 1/2 teaspoons	7.5ml	Grated lime peel
		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
3 tablespoons	45ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" cubes
3 tablespoons	45ml	Chilled whipping cream - more or less
1 tablespoon	15ml	Egg yolk (large)
		Topping
3		Baskets blueberries - (1/2 pint ea)
1 tablespoon	15ml	Sugar

Recipe Instructions

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 3/4- by 3/4-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 degrees. 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.)

This recipe yields 8 servings.

Source:
Bon Appetit, June 2002

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