CHERRY-LIME CUPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cherry-Lime Cups image

Sweet-meets-tart in these dessert cups with a custardy filling studded with ripe cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Yield Makes 6

Number Of Ingredients 12

7 tablespoons cold unsalted butter, cut into pieces, plus more for muffin pan
1 1/3 cups all-purpose flour (spooned and leveled)
1/4 cup sugar
1/2 teaspoon coarse salt
2 large egg yolks
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
2/3 cup sugar
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)
1/4 teaspoon coarse salt
9 cherries, halved and pitted

Steps:

  • Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly).
  • Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.
  • Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 17 g, Fiber 1 g, Protein 7 g

There are no comments yet!