Blueberry-Lime Ginger Tartlets

For the lime curd:
1 cup granulated sugar
2 whole eggs plus 4 egg yolks
8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
1/2 cup plus 2 Tbs. fresh lime juice
1 tsp. grated lime zest

10 oz. gingersnap cookies (30 to 40 cookies), coarsely broken
6 Tbs. (3/4 stick) unsalted butter, melted
2 1/2 cups blueberries
1 lime
Confectioners’ sugar for dusting
To make the lime curd, in a bowl, whisk together the granulated sugar, whole eggs and egg yolks. In a saucepan over low heat, combine the butter and lime juice and heat, stirring, until the butter melts. Add the egg mixture to the saucepan and cook, stirring constantly, until the mixture has thickened and coats the back of a wooden spoon, about 5 minutes.

Remove the pan from the heat and transfer the curd to a small heatproof container. Cover with plastic wrap, pressing it onto the surface, and refrigerate until ready to serve. Let come to room temperature before using. Stir in the lime zest just before serving. You will need 1 cup of the lime curd for the tartlets; reserve the rest for another use.

Preheat an oven to 350°F. In a food processor, grind the gingersnaps to fine crumbs. Transfer to a bowl, add the melted butter and stir until thoroughly combined. Press the mixture evenly into the bottoms and sides of 4 tartlet pans with removable bottoms, each 4 3/4 inches in diameter. Bake until the crusts are a deep gold, about 12 minutes. Transfer to a wire rack and let cool completely.

Remove the tartlet shells from the pans and fill with the lime curd. Top with the blueberries. Finely grate the zest from the lime and sprinkle over the tartlets. Add a squeeze of lime juice over each tartlet. Dust with confectioners’ sugar just before serving. Serves 4.





Strawberry Millefeuille

1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
1 egg, lightly beaten
1 1/2 cups thinly sliced strawberries
Juice of 1/2 lemon
1 Tbs. granulated sugar
1 cup heavy cream
Confectioners’ sugar for dusting

Preheat an oven to 375°F. On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.

Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside. In another bowl, using a whisk, whip the cream until soft peaks form.

Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and one-third of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving. Serves 6. Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries Breakfast treat featuring a combination of sweetened farmer’s and cream cheese, topped with a honey-scented fresh blueberry compote Today’s Recipe: Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries AUG 117:30 am by Williams-Sonoma Editors Leave a Comment A gorgeous breakfast treat featuring a combination of sweetened farmer’s and cream cheese, topped with a honey-scented fresh blueberry compote and sour cream. Sweet Cheese-Stuffed Blintzes 1 1/2 cups whole milk 6 large eggs plus 1 large egg yok 3/4 cup all-purpose flour 1 1/2 tsp. plus 2 Tbsp. granulated sugar 1/8 tsp. fine sea salt Clarified butter or canola oil for cooking 3/4 lb. farmer’s cheese, at room temperature 1/2 lb. cream cheese, at room temperature Finely grated zest of 1/2 lemon 1 Tbsp. honey 1 pint blueberries Sour cream for serving Confectioners’ sugar for serving (optional)

Directions In a large bowl, whisk together the milk and 6 eggs. In another bowl, sift together the flour, 1 1/2 teaspoons granulated sugar, and the salt. Gradually whisk the flour mixture into the egg mixture just until the batter is smooth. With a rubber spatula, rub the batter through a wire sieve to another bowl to remove any lumps. Brush a 7-inch nonstick frying pan with clarified butter and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly, pouring out any excess batter. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden, about 1 minute more. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan as needed and stacking the blintzes, separated by parchment paper, as they are ready. You should have 12 blintzes, with a couple of extra to allow for practice. (The blintzes can be prepared, covered tightly with plastic wrap, and refrigerated up to 1 day ahead.) To make the filling, in a bowl, mash together the farmer’s cheese and cream cheese with a rubber spatula until combined. Stir in the egg yolk, 2 tablespoons granulated sugar, and the lemon zest. Cover and refrigerate the filling until chilled, at least 1 hour or up to 12 hours. Place 1 blintz, spotted side up, on a work surface. Place about 2 tablespoons of the cheese filling just below the center of the blintz, fold in the sides, and then roll up from the bottom, enclosing the filling. Repeat with the remaining blintzes and filling. Preheat the oven to 200 degrees F. Have ready a rimmed baking sheet. In a large frying pan, heat 2 tablespoons clarified butter over medium heat. In batches, add the blintzes to the pan and cook, seam side down, until the bottoms are golden, about 2 minutes. Adjust the heat as needed so the blintzes cook steadily to heat the filling without getting too brown. Flip the blintzes over and cook until the other sides are golden, about 2 minutes more.