BEST LIME TART RECIPE: HOW TO MAKE IT - TASTE OF HOME
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 15
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
Nutrition Facts : Calories 288 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 31g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
RUBY GRAPE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 8
- In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 400 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 60g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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