Lime Tart Recipe

Roll pastry into a 13-inch round on a lightly floured surface. Fit into a 9-inch round tart pan; trim edges. Cover and freeze 1 hour.

Line prepared pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 400° for 12 minutes. Remove weights and foil; bake 14 minutes or until golden.

Whisk together sugar and next 6 ingredients in a medium sauce-pan until blended; add butter. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Cool slightly; pour into pastry shell. Place heavy-duty plastic wrap directly on surface, and chill 8 hours. Garnish, if desired.

PASTRY: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until mixture resembles coarse meal.

With processor running, add egg yolk and 1 tablespoon water; process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Cover and chill 30 minutes.