Lime Curd And Toasted Almond Tart With Fruit Compote Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

Steps:

• Make crust:
• Preheat oven to 350°F. and butter a 9-inch tart pan with a removable fluted rim.
• In a food processor blend almonds, sugar, and salt until almonds are ground fine. In a bowl toss almond mixture with cookie crumbs and butter until combined well.
• Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
• Make filling:
• In a heavy saucepan cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubble appears on surface, 12 to 15 minutes. Immediately pour curd through a sieve into a bowl. Stir in zest and cool. Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.
• Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
• Make compote:
• In a bowl gently toss compote ingredients together and let stand 15 minutes.
• Remove side of tart pan and transfer lime curd tart to a plate. Serve lime curd tart cut into wedges with fruit compote on the side.

Steps:

• Crust:
• Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
• Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
• Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
• Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
• Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
• Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
• Custard and assembly:
• Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
• Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
• Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
• Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
• Do Ahead: Custard can be made 4 days ahead. Keep chilled.