Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) all-purpose flour

  2. 1/4 cup(s) confectioners' sugar

  3. 1/4 teaspoon(s) salt

  4. 1/2 cup(s) (1 stick) unsalted butter , cut into bits 1 large egg yolk plus 1 Tablespoon cold water , mixed 25 cup(s) fresh lemon juice

  5. 1/4 cup(s) fresh lime juice

  6. 6 large eggs

  7. 3/4 cup(s) granulated sugar

  8. 1/2 cup(s) (1 stick) unsalted butter , cut into bits 2 teaspoon(s) grated lemon zest

  9. 1 teaspoon(s) grated lime zest

  10. 5 cup(s) apricot preserves

  11. 1/2 cup(s) raspberries

  12. 1/2 cup(s) blueberries

  13. 1/2 cup(s) blackberries

Instructions Jump to Ingredients ↑

  1. CRUST: In food processor, pulse flour, sugar, and salt to mix. Add butter and pulse until mixture resembles small peas. With machine running, add yolk mixture through feed tube; process until dough forms a ball. Press into 9-inch tart pan with removable bottom; freeze 15 minutes. Heat oven to 375°F. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans; bake 10 minutes, or until golden brown.

  2. FILLING: In saucepan over low heat, whisk juices, eggs, and sugar, stirring 5 minutes. Whisk in butter and cook, stirring 4 minutes, until thick (do not boil). Scrape through sieve into bowl; add zests. Pour into tart pan and bake at 375 degrees F until set, about 18 minutes; let cool on rack.

  3. TOPPING: In saucepan, heat preserves until warm; strain through sieve onto top of tart and spread to cover. Garnish with berries.


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