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Tequila Lime Tart

May 1, 2011

What can I say?  Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully.  I love to make them sweet and savory.  Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.

When  the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd.  It occurred to me to make lime curd.  While lime curd sounded  delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream.  Viola, Tequila Lime Tart!

The tequila lime filling sits on a my favorite gingersnap crust.  The tangy lime and spicy ginger are delicious companions.  Make the tart ahead and let it chill in the refrigerator.  When you are ready, slice and serve.  Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available.  It would pair particularly well with a Mexican meal, but really it would be good anytime.  Enjoy!

Note:

This recipe earned an Editor’s Pick on Food52’s recent tart contest!  Here’s what they said:

My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.

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The other night at bedtime, my 4 year old son announced to me that he is a vegetarian.  Never mind the fact that he had just put away three helpings of chicken at dinner.  I nodded and told him he never had to eat anything that he did not want.  He asserted once more that he was a vegetarian, but then went on to tell me that he only eats bacon, hamburgers, and sausage.  Oh, I said, that kind of vegetarian.  I was amused, but also relieved.  Though I am sympathetic to vegetarians, since I refrained from meat and dairy myself for many years, it is so much easier to cook for a household that agrees to eat the same kinds of foods.  Not to mention that my husband and I just filled the freezer with many pounds of homemade sausage.  Now is not the best time to opt out of sausage in our house.

Oh, the Sausage and Kale Dinner Tart.  This is the single most soul satisfying tart I have ever made. Sausage and kale both are iconic winter fare. They dominate this tart with only minor distractions from sauteed onion, garlic, and the slightest addition of ricotta cheese. Served atop the flaky butter crust, this is a winter meal to celebrate.  Both pork and chicken sausage work equally well, as do kale and chard.  You can trade out the egg for egg white, but it really will not put much of a dent in the fat of this dish given the buttery crust.  This is not diet food.  This is late winter though, and our last chance to enjoy the decadence of the cool months before the threats of swimsuit season are upon us.  Enjoy!

Update: My Sausage and Kale Dinner Tart won for Best Dirt Cheap Dinner on food52!

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Caramel Apple Tarts

December 20, 2010

Oh, it is a good thing to have a refrigerator full of caramel sauce. When I set out last week to make a pot full  of caramel sauce, I  truly  intended to pass it on to well deserving friends and family.  As the days wear on however, I can see the supply dwindling.  The problem is…  it is really good!  (If you don’t yet have a fridge full, check out my post on Edible Gifts! Chocolate and Caramel Sauces. ) First was the obvious, caramel over ice cream (which has possibly converted this chocolate faithful to the caramel side of the ice cream shop), then apples dipped in caramel (it’s OK to eat it as a snack then, right?), and then putting it all together for one holiday worthy dessert.   Tonight’s dessert was  part apple crisp, part caramel apple, entirely decadent and yet homey, the caramel apple tart.

This recipe has been sitting in my “someday I want to make” pile for over a year.  It was originally published in Bon Appetit magazine, May 2009 by Matt Lewis and Renato Poliafito and originates at the restaurant, Baked, in New York.  Here is the concept: individual tart crusts, baked off in advance, then layered with caramel sauce, sauteed apples, and crisp topping.  These tasty tarts are then baked again until the sugary syrup bubbles up and the topping browns.  The original recipe suggests pairing these with Cinnamon-Rum ice cream (and provides a delicious sounding recipe- you should check it out on Epicurious).  I couldn’t manage the extra prep, so I topped it with good ol’ vanilla and a drizzle of caramel sauce.  No complaints.

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