I was happy to see something relatively simple on this week’s Baked Sunday Mornings schedule. And Larry and I both love key lime pie.

This is an interesting twist on the traditional key lime pie. I approve of the pretzel crust – it’s a little salty, and the flavor works really well with the tart lime. Pretzel is a vastly underrated crust material, if you ask me.

The filling is fairly standard – key lime juice and zest, egg yolks, sweetened condensed milk. But then! There’s tequila. And orange juice (or triple sec, but I’m a cocktail snob and would never make a margarita with triple sec). The filling is like a cross between a key lime pie and a margarita, and it’s really delicious. The whipped cream on top is lightly sweetened and has a touch of lime from some more of the key lime zest.

I had two minor issues with the recipe, but nothing that would keep me from making it again. First, the crust was a little crumbly. I weighed my pretzels and butter, but it could have benefitted from more butter. The second issue I had was yield – it’s supposed to make eight 4″ tarts, but I had just the right amount of filling for four. Each tart is definitely more than enough for one person – I’ll make smaller ones next time.

One last note – it’s important to use a good-tasting tequila in the filling, because the flavor definitely comes through. I went with Tequila Arsenal Reposado and was pretty happy with my choice.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Sunrise Key Lime Tarts (Baked Elements, p. 43)