I’m taking a few weeks off from the blog to spend some time with our little man and learn how to function on 3 hours of sleep and baby giggles. While I’m away, some of my dear friends have offered to share their mad blogging skills here on NeighborFood. Today, I’m thrilled to introduce you to Nancy of gotta get baked. Nancy is one of my writing heroes, and I always appreciate her sass, honesty, and wit. Take some time to visit her site, and I promise you’ll leave hungry and laughing. I’m sure you’re going to love her and this Lime Tart just as much as I do!
Hello there, NeighborFood readers! I’m Nancy of gotta get baked and the reason I’m here in Courtney’s space today is because she’s taking time off from her blog to take care of her new baby son. I couldn’t be happier for Courtney and her husband, Will. Having met them in person, as well as countless years stalking Courtney online through her blog and social media accounts, I haven’t a doubt in my mind that they are going to be incredible parents! And I hope that their sweet little mister will inherit his parent’s amazing curly locks. How seriously adorable would that be!?
I have Courtney to thank for my crust-making abilities. The first time I successfully made pie crust, I used an invaluable blog post of hers found here. She was on a quest to find the ultimate homemade pie crust and had tried three different recipes using three different fats. Through her tenacity, endurance and generosity in sharing her findings, Courtney helped all of us hapless wannabe pie bakers create what we so longingly wanted to make (and eat). I will always think of Courtney whenever I sink my teeth into a perfect, flaky, buttery crust so it was fitting that I made something with a shell for today’s guest post.
I recently had a bag of limes leftover from making mojitos (an obvious sign that I didn’t make enough mojitos!) and since limes are too precious (and expensive) to waste, I put them to good use in today’s recipe. A quick and delicious lime curd is smoothed into a crispy sweet tart shell then topped with blueberries for a slightly sweet, slightly mouth-puckering summer dessert.
Courtney, I wish I could bring this tart over to your house and share it with you in person. I miss you, lady, and hope that you and Will are enjoying every sweet moment with your little guy!
For the Lime Curd (adapted from epicurious):
For the tart shell (from Dorie Greenspan):
For the Topping (optional):
For the Glaze (optional):
For Lime Curd:
For the Crust:
For the Glaze and Assembly: