My friend Ann (who lives in Manilus, N.Y.) recently sent me an email and in it she wrote, “Ginny and I went to lunch yesterday, to an organic farm restaurant near Auburn. We had the most wonderful lime and fresh blueberry tart for dessert!”
Her note reminded me of the lime tartlets I recently took to our friend’s cabin for dessert. The crusts and filling can be made a day ahead, making them the ultimate summer dessert!
Lime Tartlets with Fresh Berries
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Lime Filling
¾ cup sugar
½ cup fresh lime juice
8 large egg yolks
½ cup butter, cut into 1/2-inch cubes
1 tablespoon grated lime peel
1 cup fresh berries (blueberries, raspberries, and/or strawberries, quartered)
1. Unroll pie crusts. Using 6-inch round cutter, cut 4 circles out of each pie crust. Press dough circles into 8 (4-inch) tartlet pans with removable bottoms. Trim edges. Freeze 30 minutes.
2. Meanwhile, make filling. In 2-quart saucepan, whisk sugar and lime juice to blend. Whisk in yolks. Stir in butter cubes. Cook, over medium-low heat, stirring constantly, until thickened. Remove from heat; stir in lime peel. Pour into medium bowl. Press plastic wrap onto surface of filling. Refrigerate 1 hour or until cold.
3. Heat oven to 375°F. Place dough-filled tartlet pans on cookie sheet; place in oven. Bake 10 to 15 minutes or until lightly browned. Cool about ½ hour.
4. Spoon filling evenly into baked shells; spread to edges of crust.
5. Place berries over tops.
8 tartlets
Here are the tartlet pans I used.
