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serves 8


  • For crust:
    2/3 cup sliced almonds, toasted
    1/4 cup sugar
    1/4 teaspoon salt
    1 cup vanilla wafer crumbs
    1/4 cup unsalted butter, soft

    For filling:
    1 cup sugar
    1/2 cup unsalted butter, cut into pieces
    1 tablespoon cornstarch
    4 large eggs
    1/2 cup lime juice
    1 tablespoon grated lime zest

    For compote:
    3 cups bing cherries, diced
    1 cup diced fresh pineapple
    1/2 cup diced mango
    2 diced apricots
    2/3 cup raspberries
    1 teaspoon sugar


  • Preheat oven at 350 degrees.
    Make crust:
    Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
    Bake 10 minutes to a deep golden color.
    Make filling:
    In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
    Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
    Make compote:
    In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
    Serve with the compote.
Lime curd and almond tart

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