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Blueberry–lemon curd tart is a delightful dessert that combines the tartness of lemons with the sweetness of blueberries. This luscious tart makes a perfect summer treat, perfect for family gatherings or a simple afternoon dessert. The buttery crust complements the creamy lemon curd filling, creating a satisfying combination.

Why make this recipe

Making a blueberry-lemon curd tart is not only delicious but also a fun baking project. The bright flavors of lemon paired with fresh blueberries give this dessert a refreshing quality. Plus, the homemade lemon curd is incredibly easy to prepare and beats anything from a jar. This tart is an eye-catching centerpiece for any dessert table and is sure to impress your family and friends. With a simple but elegant presentation, this dessert is perfect for celebrating special occasions or just enjoying a quiet evening at home.

How to make Blueberry–lemon Curd Tart

To create this delightful tart, you will be following a series of steps that involve making the tart crust first, then preparing the lemon curd filling, and finally combining everything with fresh blueberries. Let’s break down these steps.

Ingredients

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
1 ¼ cups (158g) all-purpose flour
⅓ cup (38g) confectioners’ sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cut into cubes and chilled
¼ cup lemon zest + ½ cup juice (from 4 lemons)
1 large egg + 5 large yolks
⅓ cup honey
Pinch of kosher salt
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream
10 ounces (2 cups) blueberries
2 tablespoons cornstarch
¼ cup honey

Directions

Make the Tart Dough
- Start by preparing the tart dough. In a small bowl, whisk together 1 large egg yolk, 1 tablespoon of heavy cream, and ½ teaspoon of vanilla extract. This mixture will enrich the dough and give it a lovely flavor.
- Next, use a food processor to combine 1 ¼ cups of all-purpose flour, ⅓ cup of confectioners’ sugar, and ¼ teaspoon of kosher salt. Pulse briefly to mix those dry ingredients well.
- Scatter 8 tablespoons of chilled unsalted butter cubes over the dry ingredients. Pulse the mixture until it resembles coarse cornmeal, about 15 pulses should do the trick.
- With the processor running, slowly pour in the egg mixture. Keep processing until the dough just comes together, which usually takes about 12 seconds.
- Gather the dough and shape it into a 6-inch disk. Wrap it tightly in plastic wrap and refrigerate for a minimum of 1 hour, or you can keep it in the fridge for up to 4 days.
Prepare the Tart Shell
- After chilling, let the dough sit at room temperature for about 10 minutes to soften slightly.
- When it’s ready, roll the dough into an 11-inch circle on a lightly floured surface.
- Carefully transfer the dough into a 9-inch tart pan by rolling it around the rolling pin, then gently unrolling it over the tart pan.
- Press the dough gently into the bottom and sides of the pan, allowing the edges to hang over. Trim the excess dough by running a rolling pin over the top.
- Wrap the dough-lined pan loosely in plastic wrap, place it on a large plate, and freeze until firm, which takes about 30 minutes.
Bake the Crust
- Preheat your oven to 375ºF (190ºC).
- Once the crust is frozen, set the tart pan on a baking sheet. Line it with a double layer of aluminum foil, covering the edges to prevent burning.
- Fill the foil-lined crust with pie weights to keep it from puffing up during baking.
- Bake the crust for about 30 minutes, rotating the pan halfway through baking. You should look for a golden brown color and a firm texture.
- After baking, remove the weights and foil and let the crust cool completely before adding the curd.
Prepare the Lemon Curd Filling
- While the crust cools, you can now prepare the delicious lemon curd. Start by combining ¼ cup of lemon zest and ½ cup of lemon juice (from about 4 lemons) in a medium saucepan.
- Add 1 large egg and 5 large egg yolks to the lemon juice mixture for a rich texture.
- Stir in ⅓ cup of honey along with a pinch of kosher salt, making sure everything is combined well.
- Heat the mixture over medium-low heat, stirring constantly until it thickens. This can take around 10 minutes. Be careful not to let it boil—remove it from the heat as soon as it thickens.
- Once thickened, remove the saucepan from the heat and stir in 4 tablespoons of chilled butter pieces, mixing until melted and smooth. Then add 2 tablespoons of heavy cream for extra richness and mix well.
Combine with Blueberries
- In a small bowl, toss 10 ounces of blueberries with 2 tablespoons of cornstarch. This process helps to thicken any juices that the blueberries may release while baking.
- Pour the lemon curd filling into the cooled tart crust.
- Distribute the blueberries evenly on top of the curd, pressing them in gently.
Bake the Tart
- Return the tart to the oven and bake for about 15 minutes at the same temperature of 375ºF (190ºC). The filling should be just set when you take it out.
- Let the tart cool completely at room temperature. After it cools, it’s best to refrigerate it for at least 2 hours before serving, allowing the flavors to meld together nicely.

How to serve Blueberry–lemon Curd Tart

Once the tart has cooled and is ready to serve, you can present it sliced in wedges. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. To garnish, consider sprinkling some additional fresh blueberries on top, or adding a sprinkle of powdered sugar for extra sweetness. This tart can be served plain or dressed up with some mint leaves for garnish.

How to store Blueberry–lemon Curd Tart

If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to make it ahead of time, you can bake the crust a day in advance. Just wait to add the curd filling and blueberries until you’re ready to serve it. This keeps the crust nice and crisp.

Tips to make Blueberry–lemon Curd Tart

Chill Your Ingredients: Ensure all ingredients, especially the butter for the crust, are chilled. This helps create a flaky texture.
Don’t Rush the Curd: When making the lemon curd, patience is key. Stir constantly and allow it to thicken slowly to avoid scrambling the eggs.
Use Fresh Ingredients: Fresh blueberries and lemons will enhance the flavor significantly, making your tart taste delicious.
Check for Doneness: Baking times can vary; start checking for doneness a few minutes before the suggested times.
Serve Cold: For the best flavor and texture, serve the tart straight from the refrigerator after allowing it to chill.

Variation

While this blueberry-lemon tart is a classic, you might consider some variations. For instance, you can substitute the blueberries with other berries like raspberries or blackberries. You can also add a layer of whipped cream on top for a creamy touch or mix in some finely chopped mint for an added freshness. Another option is to switch up the crust by incorporating ground almonds or hazelnuts for extra flavor.

FAQs

1. Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before use to avoid excess moisture.

2. How can I tell if the lemon curd is done?

The lemon curd is done when it coats the back of a spoon. If you run your finger through the curd on the spoon, it should leave a clear trail.

3. Is it necessary to use honey, or can I substitute it?

Honey adds a special flavor, but if you prefer, you can substitute it with granulated sugar or maple syrup, adjusting the amount to taste.

4. Can I make this tart ahead of time?

Absolutely! You can prepare the tart shell and lemon curd a day before. Keep the assembled tart in the refrigerator until ready to serve.

5. What should I do if my tart shell shrinks while baking?

If your tart shell shrinks, it may be due to overworking the dough or improper chilling. Ensure you chill it adequately before baking and avoid overhandling the dough.

By following these steps and tips, you can create a beautiful and tasty Blueberry–lemon curd tart that is sure to impress. Enjoy making, serving, and savoring this delightful dessert!