Blueberry Key Lime Tart

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.

• Ready In: 4 hrs 45 mins
• Serves: 10

Ingredients

• CRUST

• 1 1⁄2 cups graham cracker crumbs
• 3  tablespoons sugar
• 5  tablespoons  melted butter

• FILLING

• 3  large  egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1⁄3 cup key lime juice
• 2  teaspoons  finely grated lime zest

• TOPPING

• 2 1⁄2-3  cups fresh blueberries
• 1⁄2 cup water or 1⁄2 cup  fruit juice
• 1  pinch salt
• 1  teaspoon lime juice
• 3  tablespoons sugar
• 1  tablespoon cornstarch

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.