Cranberry and Lime Curd Tartlets

December 10, 2014
4 Ratings
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 10 tartlets
Author Notes

Individual almond sablé tartlets layered with cranberry compote and tangy fresh lime curd. —Riley Wofford

What You'll Need
  • Filling:
  • 4 limes
  • 1/2 cup
    2 tablespoons granulated sugar

  • 1 stick unsalted butter, at room temperature
  • 4 large eggs
  • 1/2 cup fresh lime juice
  • Pinch of kosher salt
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons water
  • Crust:
  • 2 1/4 cups all-purpose flour
  • 3/4 cup almond flour
  • 1/2 teaspoon kosher salt
  • 1 3/4 sticks cold unsalted butter, diced
  • 1/2 cup
    1 tablespoon powdered sugar

  • 1 large egg
  • 1 egg yolk
  1. Filling:
  2. Using a vegetable peeler, remove the zest from the limes and place in the bowl of a food processor. Add 1½ cups of sugar and pulse until the zest is finely chopped.
  3. Beat the butter and lime-sugar mixture in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the lime juice and salt and blend until smooth.
  4. Transfer the mixture to a medium saucepan and place over low heat. Cook for about 10 minutes, stirring constantly, until a candy thermometer registers 180°F. Remove from the heat and transfer to a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the lime curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, until thickened.
  5. Combine the cranberries, water, and remaining 2 tablespoons of sugar in a small saucepan over low heat and cook for about 20 minutes, until the cranberries burst and the mixture thickens. Remove from the heat and let cool to room temperature.
  1. Crust:
  2. Whisk together the flours and salt in a medium bowl. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the egg and egg yolk, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated.
  3. Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each into a flat disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  4. To assemble, spread a thin layer of cranberry compote over the bottom of each tartlet. Spoon the lime curd into the shells. Chill in the refrigerator for 30 minutes before serving.

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1 Review

Elise F. December 9, 2016
Hello! I was curious how far in advance I can make these? I have a Christmas party I am planning on making these for and the party falls on a Friday night. Would I be good to make them a few days in advance?