(anne): lime tart

when i set out to make the “smoothest, silkiest, creamiest, tartest lime tart” from dorie greenspan’s “baking chez moi”, i was so excited. after all, a good lime (or lemon, for that matter) tart, pie, cake, etc… is hard to find. i dove right in, starting with the curd-like filling…

i gathered all my tools and ingredients in one place, including my juicer and microplane…

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aren’t these limes beautiful?

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i poured the sugar into the saucepan…

 

then, used my microplane to zest the limes…

 

the zest got rubbed into the sugar…

 

then, i set to work juicing my limes. i sliced them in half to start…see how wonderfully thin-skinned and juicy they are?

 

i juiced them (i ended up needing fewer than dorie had recommended in the recipe)…

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i was now ready to start the filling…

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curd is one of my favorite things to make…just when you think nothing is happening, it suddenly jells!!!

 

when it was finished, i strained it into the food processor…

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while that cooled just a bit, i started on the dishes…

 

then, added the butter to the curd while the food processor was running…

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isn’t that lovely?

i put it into an ice bath to chill while i started the tart dough…

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i buttered my tart pan, and gathered the ingredients…

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dorie makes hers in the food processor, but i chose to make mine the old-fashioned way…with my hands…

i dumped the dough on the counter and used the french technique, “fraisage”, to finish incorporating the butter…a piece of dough is smeared a few inches across the counter top with the palm of your hand…

 

i patted the dough into the pan, “forked” it, and set it in the freezer to chill…

 

i baked the crust until it was a beautiful, nutty brown color…

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once the crust was cooled, it was time to fill it…

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the filling had such a pleasant texture to smooth into the crust…

 

the pie was supposed to chill for a minimum of 2 hours…i admit, i rushed mine so that i could eat a slice…the filling wasn’t quite firm…

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although it wasn’t quite as “lime” as i had hoped, it certainly didn’t stop me from eating it!

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the filling was firmer the next day. the crust was amazing, and i think with some tweaking, the filling could have a stronger lime flavor…that said, it was still a wonderful eating experience, and since the recipe included two of my favorite baking techniques: making curd and baking a tart dough, i wasn’t too disappointed…the entire tart got eaten in less than 24 hours at my house, so it’s safe to say that we all enjoyed it!

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