LIME CURD AND ALMOND
2/3 cup sliced almonds, toasted
1/4 cup sugar
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft
1 cup sugar
1/2 cup unsalted butter, cut into
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest
3 cups bing
1 cup diced fresh pineapple
1/2 cup diced mango
2/3 cup raspberries
1 teaspoon sugar
oven at 350 degrees.
Butter a 9-inch tart pan with a
removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar,
and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and
sides of pan with the crust mixture.
Bake 10 minutes to a deep golden
In a heavy saucepan, cook sugar, butter,
cornstarch, eggs, and lime juice over moderate heat, whisking until thickened
and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon
filling evenly into crust. Cover surface with buttered round of wax paper.
Chill for at least 1 hour.
In a bowl, toss compote
ingredients and for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.