Fingerlime is a delicious native citrus fruit. This recipe uses a fingerlime marmalade, available at Saltbush Kitchen, that gives it a really delicious punch of flavour. You can use store bought pastry however I prefer our sweet kunzea pastry.
I start this tart 3 days out from serving. It's not difficult to make but the time allows it to set nicely.
- 1/2 cup lemon juice
- 75gm caster sugar
- 2 tablespoons fingerlime marmalade
- 2 eggs
- 100gm butter, cubed and at room temperature
- Pinch salt
- 400gm kunzea pastry (recipe on page 39)
- 125gm unsalted butter, cut into cubes at room temperature
- 125gm caster sugar
- 1 egg
- 1 egg yolk
- 225gm plain flour, sifted
- 25gm ground almonds
- 1 teaspoon native kunzea.
- 1 punnet blueberries
- 1 teaspoon icing sugar
- In a heavy based saucepan, add the lemon juice, fingerlime marmalade, caster sugar and eggs, whisk to combine and bring to a gentle simmer. Continue to whisk and cook until the mixture thickens.
- Remove from the heat and using a whisk, gradually add the cubed butter to the mixture, continue stirring. You are aiming for a smooth creamy mixture.
- Transfer to a bowl, place a piece of baking paper on top to avoid a skin developing, and cover with cling wrap. Pop in the fridge overnight.
- In a mixing bowl combine sugar, kunzea and butter. Using your fingertips gently rub ingredients together until smooth (or use a mixer with a spade attachment).
- Add the egg and egg yolk. Mix lightly to combine with butter and sugar.
- Add the sifted flour and almonds and work ingredients to form a soft dough.
- Wrap the dough in cling wrap and refrigerate for at least 2 hours.
- Preheat oven to 175°C / 155°C fan-forced.
- Butter a 9-inch flan dish.
- Roll out the pastry and fit to the dish. Pop it in the fridge for 30 minutes before baking.
- Blind bake* the pastry for 15 minutes. Remove the baking weights and baking paper and return to the oven for another 10 minutes until the pastry is cooked through and a very light golden colour.
- Allow to cool completely. Once cool, spread the tart filling evenly into the pastry. Keep in the fridge overnight before serving. This assists the curd to set.
- In a medium bowl toss the blueberries with the icing sugar.
- Pile the blueberries on top of the tart to serve.
* How to do Blind Baking: put a layer of baking paper on top of the pasty, add some baking weights (or rice or chickpeas) to evenly weigh the paper down whilst the pastry bakes.