food and family in salt lake city

Tartlets with Blackberries and Lime Curd, also known as my new best friend (sorry hon). 

I saw this recipe and had to try it. It didn’t even have pictures with it, but I still drooled all over myself just reading through the ingredients. I thought the combination of colors and flavors were so intriguing. I was right.

I couldn’t stop taking pictures of the ingredients, or of the tartlets themselves. The colors were so gorgeous. But the taste of the tartlets?! Well, perfectly addicting, with bursts of tart, then sweet that made your lips pucker, then smile.

You want one. You want one now. Go! Go get yourself some limes and fresh blackberries while they’re still in season! Hurry!

Tartlets with Blackberries and Lime Curd

(from The Frugle Foodie)

1 1/4 cups all purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
7 tablespoons cold butter
3 tablespoons cold water

3 Large eggs
3/4 cup granulated sugar
1/2 cup fresh lime juice
6 tablespoons unsalted butter, cut into 1/2″ cubes
1 teaspoon finely grated fresh lime zest

1/4 cup powdered sugar
1/4 cup water
1 tablespoon fresh lime juice
2 cups fresh blackberries

For dough, combine dry ingredients; rub into butter until mixture resembles coarse meal. Drizzle with cold water; stir until dough comes together. Refrigerate at least 1 hour (I left mine in a few hours, and then let it warm up for 20 minutes because it was pretty hard).

For filling, whisk together eggs, sugar, and lime juice; add butter. Pour into a small saucepan and cook over moderately low heat, whisking constantly, until bubbles appear on surface, 8-10 minutes (I let mine cook for about 20 minutes because I wanted it thicker). Immediately pour through sieve into bowl, discarding solids. Cool to room temperature, stirring occasionally. Stir in zest, chill, covered, at least 1 hour.

For glazed berries, boil powdered sugar, water, lime juice in small saucepan over moderate heat 2 minutes, stirring. Toss berries into glaze; let cool.

Preheat oven to 350*F. Press dough into 6 mini tart pans (I used mini-muffin pans and made 22 tiny tarts, baking them for 18 minutes); bake 10 minutes with pie weights or substitute (try tin foil filled with dry rice or beans), then additional 5 minutes without, until tarts become light brown. Let shells cool; fill with lime filling and top with berries.

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