Description
This Blueberry–Lemon Curd Tart combines a crisp, buttery tart crust with a luscious, tangy homemade lemon curd filling and a glossy, sweet blueberry layer. Perfect for spring and summer gatherings, it delivers a vibrant balance of flavors and an elegant presentation.
Ingredients
Units
Scale
Classic Tart Crust
- 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
Lemon Curd
- 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
Blueberry Layer
- 10 ounces (2 cups) blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup honey
Instructions
- Prepare the Tart Crust: Whisk the egg yolk, cream, and vanilla in a small bowl. In a food processor, pulse flour, confectioners’ sugar, and salt until combined. Add chilled butter and pulse until mixture resembles coarse cornmeal. With the processor running, pour in the egg yolk mixture and process just until the dough comes together.
- Chill the Dough: Shape dough into a 6-inch disk, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 4 days).
- Form and Freeze the Crust: Let chilled dough soften 10 minutes on the counter. Roll into an 11-inch circle on a floured surface, then transfer and press into a 9-inch tart pan with a removable bottom. Trim excess dough by rolling a rolling pin over the top. Cover loosely with plastic and freeze on a plate until firm, about 30 minutes.
- Bake the Crust: Heat oven to 375ºF. Line the dough-lined tart pan with double foil layers and fill with pie weights. Bake on a baking sheet until golden brown and set, about 30 minutes, rotating halfway through. Remove the weights and foil and let the crust cool.
- Prepare the Lemon Curd: Reduce oven temperature to 350ºF. Reserve 1 tablespoon lemon juice for the blueberry layer. In a saucepan, whisk remaining lemon juice, lemon zest, egg, yolks, honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly, until thickened and 165ºF, about 5 minutes. Remove from heat and whisk in chilled butter until melted. Strain through a fine-mesh sieve, then stir in heavy cream.
- Bake the Lemon Curd: Pour warm lemon curd into the cooled crust. Set on a baking sheet and bake until shiny and opaque with the center slightly jiggly, 10–12 minutes. Let cool on a wire rack.
- Make the Blueberry Layer: Puree blueberries in a food processor until smooth, then strain through a clean mesh sieve, pressing to extract juice (about 3/4 cup). Whisk in honey and a pinch of salt. Mix cornstarch and water in a small bowl, then whisk into blueberry mixture. Simmer over medium-low heat, stirring, until thickened and 170ºF, about 4 minutes. Off heat, whisk in the reserved tablespoon lemon juice.
- Top and Set the Tart: Evenly pour the blueberry mixture over the cooled lemon filling. Tap pan gently to release air bubbles. Refrigerate at least 2 hours, until set and shiny.
- Serve: Release the tart from the pan and carefully transfer to a platter or cutting board. Slice and serve chilled or at room temperature.
Notes
- You can prepare the tart crust and lemon curd ahead of time.
- For cleaner slices, chill the tart thoroughly before serving.
- Use fresh, ripe blueberries for the best flavor and color.
- Leftovers can be refrigerated, tightly wrapped, for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 340
- Sugar: 23g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
