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Adapted from Bon Appetit, June 2002. The original recipe makes 8 3-inch tartlets, and can be found at epicurious.com. This recipe is modified for a 6 by 10-inch rectangular tin, but will work in other dimensions, including round ones with 8-9-inch diameters.
For curd:
3/4 cup sugar
1/2 cup fresh lime juice
6 large egg yolks
7 tablespoons unsalted butter, cut into 1/2-inch cubes
2 teaspoons grated lime peel
For crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (about) chilled whipping cream
1 large egg yolk
For blueberry topping:
3 1/2-pint baskets blueberries
1 tablespoon sugar
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1st Keep
 tihleigh
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