Total Time
4hrs 45mins
Prep 45 mins
Cook 4 hrs

This cool, refreshing treat from the King Arthur Flour Baker's Catalogue is a wonderful addition to any summer table. The combination of flavors in this tart is sublime, and I highly recommend making your own crust. Don't be put off by all the ingredients--the tart comes together pretty quickly, and you can whip up the the berry topping just before serving. Cook time includes cooling time.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. TO MAKE THE CRUST:.
  3. Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
  4. TO MAKE THE FILLING:.
  5. Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
  6. TO MAKE THE TOPPING:.
  7. Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
  8. Chill for several hours.
Most Helpful

My mom made this recipe for a meeting at her house and everyone asked for the recipe. I made it for Thanksgiving and it is really wonderful and easy to prepare.

SmellSmoke November 28, 2011

I didn't have key lime juice, so I used lemon juice and lemon peel and it turned out great.

Zookeenee July 26, 2010

This was just as creamy and fruity as I imagined. This got put together faster than I expected: make a crust, stir the filling, and a quick boil for the fruit. Thanks Chiclet, for posting. Roxygirl

Roxygirl in Colorado July 20, 2007