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Lemon and Lime Cream TartRecipe courtesy Jamie Oliver1 tart shell, baked blind
8 large free-range eggs
12 ounces caster sugar
12 ounces double cream
7 1/2 ounces lime juice
3 3/4 ounces lemon juiceWith this particular tart, as it has a moist filling, it�s important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it �� I find this reduces spillage.Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

Pear and raspberry frangipane tart
Pear and Raspberry Frangipane Tart� 2003 General Mills All Rights ReservedRecipe and photograph courtesy of General Mills (Pillsbury) used with permission.The ultimate in butter rich pastry boasts a puffy ground almond filling.uCrust/u1 1/2 cups Gold Medal� A (Upload by user)

Rustic glazed strawberry tart with almond crust
Rustic Glazed Strawberry Tart with Almond CrustuCrust/u1 1/3 cups all purpose flour1/2 cup finely ground almonds1/3 cup granulated sugar1 teaspoon grated lemon rind1/4 teaspoon salt6 tablespoons cold butter, cut into pieces1 egg1 teaspoon vanilla extract (Upload by user)

Lemon meringue tartlets
Lemon Meringue Tartlets2 ServingsuCrust/u3 sheets cinnamon or honey flavored graham crackers4 teaspoons butter, melteduFilling/uGrated rind of 1 lemon (use colored portion of peel)1/4 cup fresh lemon juice1/3 cup granulated sugar1 dash salt1/4 cu (Upload by user)

Double cheese potato tart
Double Cheese Potato TartMakes 8 ServingsHere is a really easy crustless tart which can be served either hot or at room temperature. Vary the seasonings to suit your taste buds. Since it is served at room temperature, this makes perfect picnic fare.3 to 4 tablespoons unseasoned brea (Upload by user)

Banana caramel tart
Banana Caramel TartuCrust/u1/2 cup butter, room temperature1/4 cup granulated sugar1 large egg yolk1 teaspoon vanilla extract1/4 teaspoon salt1 cup flouruBanana Topping/u3 large bananas, thinly sliced1 tablespoon butter, melted1 tablespoon granul (Upload by user)

Apricot tarts
Apricot TartsMakes 12 to 20 (depending on muffin tin size)4 cups fresh apricots 1 3/4 cups granulated sugar 4 to 6 tablespoons cornstarchPastry dough sweet or puffPreheat oven to 425 degrees F.Cook apricots and sugar in a saucepan over a low heat until (Upload by user)

French apricot tarts
French Apricot Tarts1 recipe Sesame Seed Pastry1 (12 ounce) jar apricot preserves36 canned apricot halves1/4 cup red raspberry preserves1 tablespoon apricot juiceSweetened whipped cream, flavored    with vanilla extractPrepare 12 baked (5 inc (Upload by user)

Chocolate razipane tart
Chocolate Razipane TartSource: Chef Rachelle Nutt7 ounces almond paste 2 tablespoons granulated sugar 6 tablespoons butter 4 tablespoons raspberry jam 2 large eggs 6 tablespoons spelt flour 6 tablespoons Ghirardelli sweet ground chocolate 2/3 cup Ghirar (Upload by user)

Raspberry almond tarts
Raspberry Almond Tarts1/2 cup butter, softened 3 ounces cream cheese, softened 1 cup all purpose flour 1/3 cup seedless raspberry preserves 1 egg 1/2 cup granulated sugar 1/3 cup almond paste, crumbled 1/3 cup whole blanched almonds, coarsely choppedBea (Upload by user)

Lemon curd tarts
Lemon Curd TartsPreheat oven to 425 degrees F.uPastry/u2 cups all purpose flour1/2 teaspoon salt1/2 cup cold butter5 tablespoons cold waterCombine flour and salt in a bowl. Cut in butter with a pastry blender until pieces are the size of small peas. Spri (Upload by user)
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Lemon zest tart
Lemon Zest TartuPastry Shell/u2 cups unbleached flour2 tablespoons granulated sugar1/2 teaspoon salt1/2 cup plus 2 tablespoons butter, cut into bits and chilled2 tablespoons solid vegetable shortening, chilled1/4 cup ice wateruTart Filling/uZest (Upload by user)
TAG: lemon, minutes, mixture, butter, tablespoons, gelatine, dough, remove, water, shell, ,

Lime tarts
Lime Tarts1 cup granulated sugar1/4 cup butter3 eggs, beaten1 egg yolk, beaten1/4 cup lime juiceRind of 2 limes, grated2 drops green food coloringTart shells, bakedSlivered almonds, toastedCook sugar and butter in top of double boiler until sugar is (Upload by user)
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