Lime-Raspberry Tart

Name: Lime-Raspberry Tart
Ingredients: 5 large egg yolks; 2⁄3 cup granulated sugar; 1 1⁄2 tablespoons lime zest; 1⁄2 cup fresh lime juice (from about 5 juicy limes); 1⁄8 teaspoon kosher salt; 1 stick unsalted butter, cut into 8 pieces; 1 1⁄2 cups all-purpose flour, plus more for rolling out the dough; 1⁄2 cup confectioners’ sugar; 1⁄4 teaspoon kosher salt; 1 1⁄2 tablespoons poppy seeds, plus more for garnish (if desired); 1 stick unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan; 1 large egg, lightly beaten; 6 ounces fresh raspberries, for topping; 6 ounces white currants or more raspberries, for topping

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This recipe is featured in our July 2018 Food +Entertaining Article, Farmer's Market Feast.

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Ingredients

5 large egg yolks
2⁄3 cup granulated sugar
1 1⁄2 tablespoons lime zest
1⁄2 cup fresh lime juice (from about 5 juicy limes)
1⁄8 teaspoon kosher salt
1 stick unsalted butter, cut into 8 pieces
1 1⁄2 cups all-purpose flour, plus more for rolling out the dough
1⁄2 cup confectioners’ sugar
1⁄4 teaspoon kosher salt
1 1⁄2 tablespoons poppy seeds, plus more for garnish (if desired)
1 stick unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan
1 large egg, lightly beaten
6 ounces fresh raspberries, for topping
6 ounces white currants or more raspberries, for topping