Lime Tart

Lovely and tart. The slices of lime on top give it a lovely, rustic look. The dough has to 'rest' in the refrigerator for one hour before being rolled out.

• Ready In: 1 hr 15 mins
• Serves: 12-14

Ingredients

• Crust

• 5  ounces butter, at room temperature
• 1⁄3 cup sugar
• 1  egg
• 1  cup flour
• 1  teaspoon vanilla
• 1⁄2 teaspoon cinnamon

• Filling

• 1  lb sugar
• 5  limes, juice of
• 2  grated limes, zest of
• 10  eggs
• 7  ounces butter, melted and cooled
• 1  lime, cut into very thin slices

Directions

1. For crust: Combine all the ingredients plus a dash of salt together until a dough forms.
2. Cover in plastic wrap and refrigerate for 1 hour.
3. Let dough stand at room temperature for 10 minutes and roll out, on lightly-floured work surface to a 14 inch round disk – enough to cover a 12 inch springform pan and come 2 inches up sides.
4. Press into pan.
5. Preheat oven to 360 degrees F.
6. For filling: Combine sugar with eggs, lime juice and zest.
7. Whisk in butter in a thin stream and mix well.
8. Pour into prepared crust.
9. Place lime slices decoratively onto tart.
10. Bake for 1 hour.
11. Cool to room temperature.
12. Serve at room temperature or cooled slightly.