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Author Notes: Individual almond sablé tartlets layered with cranberry compote and tangy fresh lime curd. —Riley Wofford
Makes 10 tartlets
- 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
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.