Friday, July 17, 2009
Lovely Luscious Lime Tart
Who doesn't love a citrus tart? Lemon. Lime. Lemon and Lime. They're all delicious. Sadly, I have to admit that the first lemon tart that I had was earlier this year. I bought it at the Davis Co-Op, which is a pretty interesting place to check out if you're in Davis. The tangy-ness of the tart surprised me at my first bite, but then I just couldn't stop. The curd was creamy, light, lemony, and the crust just complimented the tartness of the curd so well. I then bought a jar of lemon curd weeks after when I was making my lemon macarons. And then when I took my birthday trip to SF, I stopped by Miette's and got a lemon tart. Haha, I couldn't stop!! I even bought another one before I came home down south. So yes, I was hooked!
I started craving a citrus-y tart a while before I finally decided to make my Lime Tarts. But why did I choose lime over lemon (even though I never had a lime one before)? My parents have a lime tree, so I didn't have to go out and buy anything, we have A LOT of limes around the house! I also noticed that limes are definitely easier to squeeze the juice out of than lemons. So I had everything that I needed to make these really yummy yummy tarts! Of course I found about a dozen different recipes for lime curds and pastry doughs. But I settled on the lemon tart recipe by David Lebovitz and sweet tart crust from Smitten Kitchen that she adapted from Dorie Greenspan.
So I started by making the tart crust. The recipe is for a 9 inch tart but I have an11 inch tart pan and a bunch of smaller ones, about 4 inches. So I ended up with 5 small tarts and 3 baby ones, which you can see at the very bottom. I also don't have a large enough food processor to make the dough in, so I used a pastry cutter. And instead of chilling the dough and rolling it out, I pressed it into the tins. The tarts came out beautifully without shrinking! So just make sure your butter is cold and that you freeze the dough in the tin before you bake it. I kind of felt that my crust could have been more crumbly, I might have pushed in the dough too hard or something, but next time, I'm going to try replacing some of the flour with some ground almonds.