1¼ cup unbleached all-purpose flour
¼ cup sugar
½ teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into ½ inch pieces
2 large egg yolks
2 teaspoons pure vanilla extract
3 teaspoons water (more as needed)
3 egg whites
2 cups sugar
¼ cup water
Place the flour, sugar, salt, and butter in the bowl of a food processor and pulse to combine. In a separate bowl whisk together the egg yolks, vanilla, and water, then add to flour-butter mixture. Pulse the mixture until the dough begins to form into clumps, 5-10 seconds.
Knead the dough on a lightly floured surface to bring it together. Place dough between two pieces of wax paper and roll dough to into 11-inch round, ¼ inch thick. Place dough on prepared 8-inch tart pan.
Heat oven to 375 degrees. Bake crust for 20-25 minutes, or until golden brown throughout. Remove from oven and let cool before filling.
Place the Blueberry-Lime Preserves in small saucepan and heat on medium, stirring, until jam is melted. Pour liquid jam in the baked tart crust. Allow to cool.
Once cool, spread the Lemon Curd in an even layer over the Blueberry-Lime Preserves.
To make the meringue, place the egg whites in the bowl of a stand mixer and whip until the whites retain a soft peak when the whisk is removed. Place the water and sugar in a small sauce pot and heat to 250 degrees (the bubbles will begin to look syrupy). Slowly whisk in the sugar mixture to the egg whites. Whisk the egg white-sugar mixture until it retains a firm peak when the whisk is removed.
Frost the top of the tart with the meringue. Place under broiler, watching closely until golden brown, 30 to 90 seconds.Print this recipe.