Key Lime Blackberry Tart

Key lime anything makes me feel like summer all over. It's fresca and yummy and tart and I LOVE IT!! Instead of going full-on pie with whip cream, etc...I thought of how delish this filling would be topped with sugar-tumbled blackberries. Yup, it rocked.
I don't know if just assembling what is pretty much a key lime pie in a tart pan is what makes it a tart, but in this case, it does for me! I highly recommend you try this ASAP~ it's a perfect summery desert, especially after dinner featuring a GLORIOUS SALAD and grilled goodness!!



Serves 12-14
20-30 key limes (about 3/4 c juice)
1 1/2 T zest
2 cans sweetened condensed milk
1/2 cup sour cream
2 tsp sugar


1 1/4 c crushed graham cracker
1/2 stick butter, melted
2 T sugar 1 T brown sugar

2 pt fresh black berries
1 key lime for garnish

Preheat oven to 350-degrees. Grease a tart pan and , mix the crumbs, sugars and butter in a bowl, evenly moistening the crumbs and sugar. Press the graham cracker crust into the tart pan & bake 8 minutes...let cool. You can also just buy a crust, but I like a super thick crust and it always tastes best when you make it fresh!!
Mix the lime juice, sweetened condensed milk, lime zest, sour cream and sugar in a medium bowl with a hand mixer (or stand mixer with whisk attachment).
Pour key lime filling into cooled pie crust. Bake at 350 for about 8 minutes, but don't let the top brown at all. Cool to room temp, then place some plastic wrap over the top so it doesn't form a skin, refrigerate for 1-2 hours or until chilled thoroughly.
Toss the blackberries with a few teaspoons of sugar in a medium bowl, and pour over chilled tart.

Tuesdays with Dorie~ French Pear Tart

HAPPY NEW YEAR TWD!! I am so excited to be part of TWD as the group celebrates a whole year of baking fabulous recipes from the book "Baking; From My Home to Yours" by Dorie Greenspan.

I've been thrilled to be a part of this awesome group and could not think of a better way to kick off a new year - a second year of TWD - than with this delicious French Pear Tart. In addition to the excitement of the French Pear Tart itself, this weeks pick was one I've been looking forward to, because it was chosen by Dorie Greenspan!!
Visit Dorie's site to see the real deal, and the TUESDAYS WITH DORIE BLOGROLL to see everyone's tarts ;o)



I loved this recipe because it was perfect to pace out over a Sunday morning.
I made the crust first, then while it froze I made the Almond creme. (Thanks to Dorie suggesting in the recipe that the creme can be made ahead~)
Then the crust cooled and the creme fridged while we had lunch, after that, I poached pears and baked it up! My knife skills are a work in progress, but I think I did an ok job to be improved upon next time!

This tart is beautiful and INCREDIBLY DELICIOUS- Nate and I both love this tart and would make it again

If you don't already own Baking; From my Home to Yours...run on out and buy it, you will bake more in 2009 than ever before! WOOOHOO!!



Tune in next week for Savory Corn & Pepper Muffins~ I can't wait!