food processor and pulse to combine.
Add the cold butter and pulse until
it is pea-sized pieces. Add the egg
and pulse just until the dough comes
together. If the dough has dry patches,
add 1 tablespoon ice water and pulse
again. Transfer the dough to a clean
work surface and press it into a round.
Wrap in plastic and refrigerate for at
least 2 hours or overnight. a 9-inch fluted tart pan with a remov-
able bottom. Press the dough into the
bottom and sides of the pan. Trim the
dough, leaving a ½-inch overhang. Fold
the overhang underneath the dough
and pinch together to reinforce the
sides. Using a fork, pierce the bottom of
the crust all over. Freeze for 1 hour.
Make the tart: Pour the lime curd into the tart shell.
Refrigerate, uncovered, for at least 2
hours. When ready to serve, top with
the raspberries and currants, if using. n
On a lightly floured surface, roll the
dough into ¼-inch-thick round. Use
the tablespoon of soft butter to grease
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Preheat the oven to 375 degrees. Bake
the crust until golden and crisp, 25 to
30 minutes. Let it cool completely.