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La Belle Cuisine - More Pie Recipes

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Lemon-Lime Tart with Fresh Raspberry Sauce



 Stonewall Kitchen, LLC

"My tongue is smiling."
~ Abigail Trillin

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Lemon-Lime Tart with
Fresh Raspberry Sauce

Actuelle, Dallas, TX
Bon Appetit Archives

1 1/2 cups cake flour
1/2 cup unsalted butter, room temperature
5 tablespoons sugar
1 large egg yolk
1 teaspoon finely chopped lemon zest
1/2 vanilla bean, split lengthwise

5 large eggs
1 large egg yolk
1 cup sugar
2/3 cup whipping cream
2 1/2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 1/2 tablespoons finely chopped lemon zest
1 teaspoon finely chopped lime zest

Two 1/2-pint baskets raspberries, or
a 1-pint basket strawberries
1 tablespoon sugar

Confectioner's sugar

 For crust: Mound flour on work surface. Make well in center. Combine butter, sugar, yolk and lemon zest in center of well. Scrape in seeds from vanilla bean. Gradually incorporate flour into butter mixture, blending until coarse meal forms. Knead until just smooth. Flatten into disk. Wrap dough
in plastic and refrigerate until firm, about 1 hour. Preheat oven to 325
degrees F. Grease and lightly flour a 10-inch tart pan with removable
bottom. Roll dough out on lightly floured surface to a 12-inch round.
Transfer dough to prepared pan; finish edges. Refrigerate the crust 15
minutes. Line crust with parchment or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove beans and parchment. Bake crust until golden brown, about 25 minutes more.
Transfer to rack to cool. Maintain oven temperature.

For filling
: Whisk eggs, yolk and sugar together in medium bowl.
Gradually mix in cream, lemon and lime juices and chopped zests.
Pour filling into crust. Bake until filling is set, about 40 minutes.
Cool to room temperature on rack.

For sauce
: Purée one 1/2-pint basket raspberries or half of strawberries
with sugar in blender. Strain. Dust tart with confectioner's sugar. Garnish
with berries and serve with sauce.

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