Lime Tart with Blackberries and Blueberries

Ingredients

• 1.3 cups flour 
• 12 ounce blackberries fresh
• 1 tablespoon garnish: blackberry jam 
• 6 ounce blueberries fresh
• 1 large egg yolk 
• 3 large egg yolk 
• 3 large eggs 
• 0.8 cup juice of lime fresh
• 1 large pinch salt 
• 0.3 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• hand mixer
• kitchen thermometer
• microwave

Directions

1. Set fine metal strainer overmedium bowl and set aside.
2. Whisk eggs, eggyolks, and sugar in another medium metalbowl to blend.
3. Whisk in lime juice. Set bowlover large saucepan of gently simmeringwater (do not allow bottom of bowl to touchwater).
4. Whisk constantly until curd thickensand instant-read thermometer insertedinto curd registers 178°F to 180°F, about 6minutes. Immediately pour curd throughprepared strainer set over bowl.
5. Add butterto warm strained curd; let stand 1 minute,then whisk until blended and smooth. Pressplastic wrap directly onto surface of curd,covering completely. Refrigerate until cold,about 4 hours. DO AHEAD: Lime curd can bemade up to 2 days ahead. Keep chilled.
6. Using electric mixer, beatbutter and sugar in medium bowl until wellblended, 1 to 2 minutes.
7. Add egg yolk; beatto blend.
8. Add flour and salt and mix on lowspeed until mixture resembles large peas.Using hands, knead in bowl just until doughcomes together.
9. Transfer dough to 9-inch-diameter tartpan with removable bottom. Break doughinto pieces, then press dough evenly upsides and onto bottom of pan. Cover andchill 1 hour. DO AHEAD: Can be made 1 dayahead. Keep chilled.
10. Preheat oven to 350°F. Uncover crustand bake until golden brown, about 35minutes. Cool completely in pan on rack.
11. Remove sides from tart panand place crust on plate.
12. Spread lime curdevenly in baked crust. Arrange blackberriesin 2 concentric circles just inside edge of tart.Mound blueberries in center of tart.
13. Placejam in small microwave-safe bowl.
14. Heat inmicrowave until jam is melted, about 15seconds.
15. Whisk to loosen and blend, addingwater by teaspoonfuls if thick.
16. Brush jamover berries. DO AHEAD: Tart can be made upto 8 hours ahead. Chill uncovered.
17. Pressing plastic wrapdirectly onto the surface of the lime curdmakes sure that a skin doesn’t form as thecustard chills.
18. Brushing the berries witha little blackberry jam gives the fruittopping a shiny, pastry-shop finish.