Can I use a store-bought tart crust to save time?

Absolutely! While homemade crust offers the best flavor and texture, a good-quality store-bought shortcrust pastry will work in a pinch. Just follow the package instructions for blind baking before adding your fillings.

Why did my lemon curd not set properly?

The most common reason is undercooking. Make sure to reach the specified temperature (165°F) and look for noticeable thickening before removing from heat. Also, be sure to fully cool and chill the tart as directed for proper setting.

Can I use frozen blueberries for the topping?

Yes! Frozen blueberries work perfectly for the puréed topping layer. No need to thaw them first—just process them straight from frozen and proceed with the recipe as written.

My blueberry layer seems too thick/thin. How can I fix it?

If too thick, whisk in a tablespoon of water while it's still warm. If too thin, return it to the heat and whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water, then bring back to a simmer until thickened.

Blueberry-Lemon Curd Tart Recipe

Name: Blueberry-Lemon Curd Tart Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 large egg yolk; 1 tablespoon heavy cream; 1/2 teaspoon pure vanilla extract; 1 1/4 cups (158g) all-purpose flour; 1/3 cup (38g) confectioners’ sugar; 1/4 teaspoon kosher salt; 8 tablespoons unsalted butter, cut into cubes and chilled; 1/4 cup lemon zest (from about 4 lemons); 1/2 cup lemon juice (from about 4 lemons), divided, with 1 tablespoon reserved for later; 1 large egg; 5 large egg yolks; 1/3 cup honey; Kosher salt, a pinch; 4 tablespoons unsalted butter, cut into 4 pieces and chilled; 2 tablespoons heavy cream; 10 ounces (2 cups) blueberries; 2 tablespoons cornstarch; 2 tablespoons water; 1/4 cup honey

This Blueberry-Lemon Curd Tart is a show-stopping dessert that balances bright citrus flavors with sweet, jammy blueberries all nestled in a buttery, crisp tart shell. Despite its elegant appearance, this tart is surprisingly straightforward to make. The combination of tangy lemon curd and smooth blueberry topping creates a dessert that’s refreshing yet indulgent – perfect for everything from summer gatherings to holiday celebrations when you want to impress without spending all day in the kitchen.

Why You’ll Love This Recipe

Perfect Flavor Balance: The bright, tangy lemon curd pairs beautifully with the sweet, jammy blueberry layer – it’s like sunshine on a plate!
Make-Ahead Friendly: Most components can be prepared in advance, making this ideal for entertaining or when you want to spread out the preparation.
Impressive Presentation: This tart looks like it came from a high-end bakery, yet requires no special decorating skills – the vibrant purple-blue topping does all the work for you.
Versatile Dessert: Works equally well for casual family dinners or elegant dinner parties – it’s a dessert that adapts to any occasion.

Ingredients You’ll Need

For the Classic Tart Crust

Egg yolk: Provides richness and helps bind the crust together.
Heavy cream: Adds moisture and tenderness to the dough.
Vanilla extract: Brings warmth and depth to the crust flavor.
All-purpose flour: The foundation of our crust – provides structure.
Confectioners’ sugar: Creates a more delicate, cookie-like texture than granulated sugar would.
Kosher salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Use cold butter for the flakiest results – it’s what creates those lovely tender layers.

For the Lemon Curd

Lemons: You’ll need both zest and juice – fresh lemons are absolutely essential here.
Eggs and yolks: Provide structure, richness, and that silky-smooth texture.
Honey: Offers a more complex sweetness than plain sugar would.
Butter: Creates an irresistibly silky texture and rich mouthfeel.
Heavy cream: Just a touch adds luxurious creaminess to the curd.

For the Blueberry Layer

Blueberries: The star of the topping – fresh berries will give the best flavor, but frozen work well too.
Cornstarch: Acts as a thickener for the perfect jammy consistency.
Honey: Enhances the natural sweetness of the berries while adding depth.
Reserved lemon juice: Brightens the blueberry layer and ties the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Swap: Replace blueberries with raspberries, blackberries, or a mixed berry blend for a different flavor profile.
Citrus Change-up: Try lime, orange, or even grapefruit instead of lemon for a unique twist.
Nutty Crust: Add 1/4 cup of finely ground almonds or hazelnuts to the crust for extra flavor and texture.
Herbal Notes: Add a teaspoon of fresh thyme or basil to the blueberry mixture for an unexpected but delightful herbal note.
Mini Tartlets: Divide the dough and fillings to make individual servings – perfect for a dinner party dessert.

How to Make Blueberry-Lemon Curd Tart

Step 1: Prepare the Tart Crust

Whisk together the egg yolk, cream, and vanilla. Process flour, sugar, and salt in a food processor, then add cold butter and pulse until the mixture resembles coarse cornmeal. With the processor running, add the egg mixture until the dough comes together. Form into a disk, wrap, and refrigerate for at least an hour.

Step 2: Roll and Blind-Bake the Crust

Roll the chilled dough into an 11-inch circle and carefully transfer to a 9-inch tart pan. Press gently into corners and trim excess. Freeze for 30 minutes, then blind bake with weights at 375°F until golden brown (about 30 minutes). Let cool completely.

Step 3: Make the Lemon Curd

In a saucepan, whisk together lemon juice (reserving 1 tablespoon for later), zest, eggs, yolks, honey, and salt. Cook over medium-low heat, stirring constantly until the mixture reaches 165°F and thickens. Remove from heat, whisk in butter until melted, then strain and stir in the cream.

Step 4: Bake the Lemon Layer

Pour the warm lemon curd into the cooled tart shell and bake at 350°F for 10-12 minutes until just set with a slight jiggle in the center. Cool slightly while preparing the blueberry layer.

Step 5: Prepare the Blueberry Topping

Process blueberries until smooth, then strain to remove solids. Mix the purée with honey and salt in a saucepan. Create a slurry with cornstarch and water, then whisk into the blueberry mixture. Cook until thickened and reaches 170°F. Off heat, stir in the reserved lemon juice.

Step 6: Assemble and Chill

Pour the blueberry mixture evenly over the lemon filling, tap to remove air bubbles, and refrigerate until set (about 2 hours). Remove from the tart pan and serve.

Pro Tips for Making the Recipe

Cold Ingredients Matter: Keep butter cold right until processing for the flakiest crust possible.
Strain Everything: Don’t skip straining the lemon curd or blueberry purée – this ensures silky smooth layers without any bits of zest or seeds.
Temperature Control: Use a thermometer for both fillings to ensure they reach the proper temperature for setting correctly.
Prevent Crust Shrinkage: Freezing the shaped crust before baking helps maintain its shape during blind baking.
Cooling Time: Allow each layer to cool properly before adding the next to prevent them from mixing together.

How to Serve

This tart shines as a standalone dessert, but there are several ways to elevate it:

Perfect Pairings:

Serve with a dollop of lightly sweetened whipped cream or crème fraîche for a creamy contrast.
A small scoop of vanilla ice cream turns this into an extraordinary dessert experience.
Fresh berries scattered around the plate add both color and complementary flavor.

Beverage Companions:

A glass of dessert wine like Sauternes or Moscato d’Asti complements the tangy-sweet flavors.
For non-alcoholic options, try an Earl Grey tea or sparkling water with a twist of lemon.

Make Ahead and Storage

Storing Leftovers

Store the tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will still taste delicious.

Freezing

While you can freeze the finished tart for up to 1 month, the texture may change slightly upon thawing. For best results, freeze the baked crust and prepare the fillings fresh when ready to serve.

Component Prep

The tart dough can be refrigerated for up to 4 days or frozen for up to a month.
Lemon curd can be made up to 1 week ahead and stored in the refrigerator.
The complete tart can be assembled a day before serving, which actually allows the flavors to meld beautifully.

FAQs

Can I use a store-bought tart crust to save time?

Absolutely! While homemade crust offers the best flavor and texture, a good-quality store-bought shortcrust pastry will work in a pinch. Just follow the package instructions for blind baking before adding your fillings.
Why did my lemon curd not set properly?

The most common reason is undercooking. Make sure to reach the specified temperature (165°F) and look for noticeable thickening before removing from heat. Also, be sure to fully cool and chill the tart as directed for proper setting.
Can I use frozen blueberries for the topping?

Yes! Frozen blueberries work perfectly for the puréed topping layer. No need to thaw them first—just process them straight from frozen and proceed with the recipe as written.
My blueberry layer seems too thick/thin. How can I fix it?

If too thick, whisk in a tablespoon of water while it’s still warm. If too thin, return it to the heat and whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water, then bring back to a simmer until thickened.

Final Thoughts

This Blueberry-Lemon Curd Tart brings together the perfect balance of sweet and tangy flavors in an elegant dessert that’s sure to impress. The vibrant colors and contrasting textures make it as beautiful as it is delicious. Don’t be intimidated by the multiple steps – each component is straightforward, and the result is absolutely worth it. Whether you’re an experienced baker or trying your hand at tarts for the first time, this recipe delivers spectacular results that will have everyone asking for seconds!