Best 4 Nectarine Lime Curd Tart With A Brown Sugar Crust Recipes

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Indulge in a delightful culinary journey with our delectable nectarine-lime curd tart, featuring a golden-brown sugar crust that adds a delightful crunch to each bite. This delectable dessert combines the vibrant flavors of nectarines, the tangy zest of limes, and the creamy richness of curd, creating a symphony of flavors that will tantalize your taste buds. Discover the art of crafting this exquisite tart with our step-by-step recipe guide, ensuring a perfect balance of tartness and sweetness in every slice.

But that's not all! This article also offers a treasure trove of additional recipes that will satisfy your sweet cravings. Learn how to make a classic lemon curd tart, a refreshing key lime pie, and a luscious chocolate mousse tart. Each recipe is meticulously explained with clear instructions, ensuring that even novice bakers can create these delectable treats with confidence.

Check out the recipes below so you can choose the best recipe for yourself!

LIME CURD TART



Lime Curd Tart image

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  • Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

NECTARINE LIME CURD TART WITH A BROWN SUGAR CRUST



Nectarine Lime Curd Tart With a Brown Sugar Crust image

Found at Epicurious and submitted for safekeeping. This recipe will fill a rectangular tart pan (13-1/2x4x1) or a 8-1/2" round tart pan. Use one with a removable bottom, if possible.

Provided by Greatfull

Categories     Fruit

Time 1h

Yield 1 tart, 4-6 serving(s)

Number Of Ingredients 13

1 firm-ripe medium nectarine
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons fresh lime juice
2 tablespoons unsalted butter
1/8 teaspoon vanilla
1 teaspoon fresh lime zest (optional)
6 tablespoons cold unsalted butter
1 cup all purpose flour
1/3 cup packed dark brown sugar
3/4 teaspoon salt
4 firm-ripe medium nectarines, sliced
1/3 cup peach jam

Steps:

  • Make curd:.
  • Halve and pit nectarine. Cut halves into pieces and puree in a blender until smooth. In a heavy saucepan whisk together puree, yolks, sugar, lime juice, and vanilla. Cook over moderately low heat, whisking constantly until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Add butter and zest and stir until melted and combined. Strain curd through a sieve into a bowl and cool, covering surface with a buttered round of waxed paper. Chill curd at least 2 hours and up to 2 days. (I've found that adding the butter and zest AFTER cooking helps to cool the curd and prevents any bitterness).
  • Make crust:.
  • Preheat oven to 375 degrees F.
  • Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until well combined. Add butter and blend until dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of tart pan. Bake crust in middle of oven for 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
  • Topping:.
  • Halve and pit nectarines. Cut halves into 1/4" thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made one day ahead and chilled, covered.

Nutrition Facts : Calories 670.4, Fat 29.6, SaturatedFat 16.7, Cholesterol 323.3, Sodium 465.8, Carbohydrate 96, Fiber 4.1, Sugar 61, Protein 8.8

LIME CURD TART



Lime Curd Tart image

Another Ina Garten winner. I have adapted this from her FoodTv show. This is such a refreshing treat. For more of her recipes, see "The Barefoot Contessa Cookbook." She is very inspiring! Pay particular attention to her ingenious method of getting lime zest. So much easier, even in the world of microplanes.

Provided by spatchcock

Categories     Tarts

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 pinch salt
4 limes, at room temperature
1 1/2 cups sugar
1/4 lb unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. (Note: I prepared my pan with a little baking spray, just to be sure it wouldn't stick.).
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  • Fill the tart shell with lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST



Nectarine Lime Curd Tart with a Brown-Sugar Crust image

Categories     Dairy     Egg     Dessert     Bake     Lime     Nectarine     Summer     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 generously

Number Of Ingredients 14

For curd
1 firm-ripe medium nectarine
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons fresh lime
2 tablespoons unsalted
1/8 teaspoon vanilla
For crust
3/4 stick (6 tablespoons) cold unsalted butter
1 cup all-purpose flour
1/3 cup packed dark brown sugar
3/4 teaspoon salt
4 firm-ripe medium nectarines
1/3 cup peach jam

Steps:

  • Make curd:
  • Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
  • Make crust:
  • Preheat oven to 375°F.
  • Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
  • Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

Tips:

  • Choose ripe nectarines: Use firm but ripe nectarines for the best flavor and texture. If the nectarines are too hard, they will be tart and not as flavorful. If they are too soft, they will be mushy and difficult to slice.
  • Use fresh lime juice: Fresh lime juice will give the curd a brighter, more tangy flavor. If you don't have fresh limes, you can use bottled lime juice, but the flavor will not be as good.
  • Don't overcook the curd: The curd should be thick and creamy, but not too thick. If you overcook it, it will become grainy and rubbery.
  • Let the curd cool before using: The curd needs to cool completely before you use it. This will allow it to thicken and set properly.
  • Use a variety of berries: You can use any type of berries you like for the topping. Some good options include blueberries, raspberries, blackberries, and strawberries.
  • Serve the tart cold: The tart is best served cold. This will help the crust to stay crispy and the curd to stay firm.

Conclusion:

This nectarine-lime curd tart is a delicious and refreshing dessert that is perfect for any occasion. The sweet and tangy curd is complemented perfectly by the crispy brown sugar crust and the fresh berries. This tart is sure to be a hit with your family and friends.

Follow these tips and you'll be able to make a delicious nectarine-lime curd tart that will impress your friends and family. This tart is perfect for any occasion, from a casual get-together to a special holiday dinner.

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