This week, in answer to my prayers about finding ways to use up fruit, Bon Appetit came in the mail, spreading good eats and cheer in the form of a Lime Tart with Blackberries and Blueberries.

I modified the recipe to include raspberries instead of blueberries (since I don’t eat one type, but had cartons of the others), key limes, and a gluten-free pâte sucrée style crust.

Chilled, this was delicious: tart, refreshing, light, and with a delicate crunch around the edges.  And it was gorgeous!  Perfect for entertaining friends on a summer evening on the patio.