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Blueberry–Lemon Curd Tart Recipe

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4.2 from 48 reviews

This Blueberry–Lemon Curd Tart features a buttery, flaky crust filled with a tangy lemon curd topped with a glossy layer of fresh blueberry purée. The tart balances tartness and sweetness with a creamy texture, making it a refreshing and elegant dessert perfect for spring and summer gatherings.

Ingredients

Crust

  • 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

Lemon Curd

  • ¼ cup lemon zest (from 4 lemons)
  • ½ cup lemon juice (from 4 lemons), divided
  • 1 large egg + 5 large yolks
  • ⅓ cup honey
  • Pinch kosher salt
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream

Blueberry Layer

  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • ⅛ teaspoon kosher salt
  • 2 tablespoons water

Instructions

  1. Prepare the Crust: Whisk together 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract in a bowl. In a food processor, combine flour, confectioners’ sugar, and salt; pulse until combined. Scatter chilled butter cubes on top and pulse until the mixture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process until dough just comes together.
  2. Chill Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour up to 4 days.
  3. Roll and Shape Dough: Let dough soften for about 10 minutes. Roll into an 11-inch circle on a lightly floured surface. Transfer dough to a 9-inch tart pan with a removable bottom, gently pressing into sides and corners. Trim excess dough with a rolling pin.
  4. Freeze Dough: Wrap the tart pan loosely in plastic wrap, place on a plate, and freeze until firm, about 30 minutes.
  5. Blind Bake Crust: Preheat oven to 375ºF. Place dough-lined tart pan on a baking sheet, line with foil, and fill with pie weights. Bake 30 minutes, rotating halfway, until golden and set. Remove weights and foil; let cool.
  6. Prepare Lemon Curd: Reduce oven temperature to 350ºF. Reserve 1 tablespoon of lemon juice for later. In a saucepan, whisk remaining lemon juice, lemon zest, 1 egg plus 5 yolks, honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly until thickened and 165ºF, about 5 minutes.
  7. Finish Lemon Curd: Remove from heat; whisk in chilled butter until melted. Strain curd through a fine mesh sieve, then gently stir in heavy cream.
  8. Bake Lemon Curd in Crust: Pour warm lemon curd into cooled tart crust. Bake for 10–12 minutes at 350ºF until filling is shiny and opaque and jiggles slightly. Cool on wire rack.
  9. Make Blueberry Purée: Process blueberries until smooth. Strain purée through fine mesh sieve to get about ¾ cup. Discard solids.
  10. Cook Blueberry Layer: In a saucepan, whisk in honey and salt to blueberry liquid. Mix cornstarch and water, then whisk into berries. Simmer over medium-low, stirring constantly until thickened and 170ºF, about 4 minutes. Remove from heat and whisk in reserved lemon juice.
  11. Assemble Tart: Pour blueberry mixture evenly over cooled lemon curd. Tap tart gently to release air bubbles. Refrigerate until set and shiny, about 2 hours.
  12. Serve: Remove tart pan ring and carefully slide tart onto serving plate using a thin metal spatula.

Notes

  • To prevent a soggy crust, ensure thorough blind baking with pie weights.
  • Use fresh lemons for best flavor and zest carefully to avoid peeling the bitter white pith.
  • Straining the lemon curd and blueberry purée creates a smooth texture.
  • Chilling the dough and butter helps create a flaky crust.
  • The tart can be refrigerated for up to 2 days before serving.
  • For an extra glossy blueberry topping, brush with a light glaze of warmed honey if desired.

Find it online: https://justsosavory.com/blueberrylemon-curd-tart-recipe/