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A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.

Martha Stewart Living, April 2000

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Servings:
12
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Ingredients

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Directions

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  • Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.

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  • Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.

  • Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

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