The shell for this tart is pretty simple and can be make well in advance of the actual tart. The filling is made with fresh fruit, lime and sugar. It’s so simple. I love using my food processor for the pastry, it makes such quick work of everything. The pastry is more like a sugar cookie than pie crust. To make it, we add butter, sugar and eggs to the processor then pulse in flour. The dough is easy to work with as long as the kitchen is relatively cool. If the dough is too warm, it will fall apart on you. If this happens, just place it back into the fridge to chill for a few minutes. You are looking for it to be chilled, but not extremely cold. If the dough is too cold, it will crack. If this happens to you, leave the dough out to warm up a little. It seems fussy, but once you start to work with the dough, it becomes obvious. Once the crust is ready, the tart is ridiculously easy from there. Simply toss the berries with sugar and lime zest then add to the tart. After baking the fruit, they cook down into softened fruit surrounded by thick jam. It’s absolutely perfect served with whipped cream or a scoop of ice cream. Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 cup granulated sugar 1/4 teaspoon sea salt 10 tablespoons unsalted butter, sliced 2 large eggs 1 cup fresh sliced strawberries 1 lime 2 tablespoons granulated white sugar 2 tablespoons all purpose four Pinch salt 1 tablespoon butter, cut into small pieces 2 tablespoons fruit jam 2Sift the flour and salt together, then add to the food processor. Pulse until the mixture comes together into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white. 3Turn out the dough onto plastic wrap and flatten into a disk. Chill in the refrigerator for 20 minutes and up to 2 days. Or freeze well wrapped in plastic wrap and foil up to one month. 2Set a 9-inch or 10-inch tart pan to the side of your work bench. On a lightly floured surface, roll out the dough so that it is slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick). 3Roll the dough onto the rolling pin and carefully transfer into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until filling is ready. 2In a large bowl, toss the blueberries and strawberries with sugar, zest and juice of one lime, and the 2 tablespoons of flour. Spoon into the tart shell then dot pieces of butter over the top. 3Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour. 4Heat the jam in the microwave or small saucepan then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream.
