Two more weeks till Paris! Hard to believe but my semester is almost over and summer is soon to begin. Of course, I'll still be working, but like most of us (at least I think) the excitement bred in childhood over warm summer months doesn't dissipate once you reach adulthood. Paris will be cool. Cooler than here (which really shouldn't be shocking). But nonetheless, I was surprised when I checked the weather forecast and saw highs only in the 60s.
Here's to cute dresses AND cotton sweaters.
I haven't been overseas since I went on my whirlwind tour of Egypt, Jordan, Spain, and Portugal in 2009. Since then, Ryan and I have faced some hard times (to say the least) and I'm happy we finally feel ready to enjoy ourselves on a European adventure.
As the days get closer, I find myself in the kitchen more. I'm working with pastry dough and piping rich buttercream. Bubbling fresh fruit to make sauces that smother hot pancakes and waffles. Because when I think of France, I think of Art and Food. I have to get ready, you know.
This Lemon Lime Tart is the perfect summer dessert. The fresh lemon and lime juice adds enough tang to balance the sweet custard, and if you look closely, you'll see pieces of zest (guarantee of vibrant citrus flavor).
I put hearts on this tart because I like celebrating love. And this sweet tart was for a sweet friend who is marrying her boy in June.
I hope you enjoy it. And I hope you get to travel this summer (even if it's only a short road trip...maybe to New Mexico?)
Lemon and Lime Tart
*Slightly adapted from a wonderful recipe by Smitten Kitchen
Tart Shell*
3/4 cup (1.5 sticks) unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 egg
Pinch salt
Filling
2 limes at room temperature
2 lemons at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt
1. Preheat your oven to 350°F and make sure you have a tart pan with a removable bottom (important!)
2. In the bowl of an electric mixer fitted with a paddle attachment (or a food processor with a steel blade), 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. Add the egg and mix. 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 (around one hour in refrigerator, less time in freezer).
3. Butter one 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.
4. Remove the zest of 2 limes and 2 lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes and lemons 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, one at a time, and then add the lime juice and salt. Mix until combined.
5. 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°F, or just below a simmer. Remove from the heat and set aside.
6. 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.
Always,
Monet
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