Blueberry Lemon Curd Tart

why make this recipe

A Blueberry–Lemon Curd Tart is a delightful dessert that showcases the bright flavors of lemon and sweet blueberries. This tart is perfect for celebrations, family gatherings, or simply enjoying on a sunny afternoon. It combines a buttery crust, creamy lemon curd, and a juicy blueberry layer, making it a tasty treat that’s both refreshing and satisfying.

how to make Blueberry–Lemon Curd Tart

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 (from 2 lemons)
• ½ cup lemon juice (from about 4 lemons)
• 1 large egg + 5 large egg yolks
• ⅓ cup honey
• Kosher salt (to taste)
• 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

1. Crust: In a bowl, mix the flour, confectioners’ sugar, and kosher salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Then, stir in the egg yolk, heavy cream, and vanilla extract until the dough starts to come together. Press the dough into a tart pan and refrigerate it for 30 minutes.

   

2. Lemon Curd: While the crust is chilling, whisk together lemon zest, lemon juice, honey, and a pinch of salt in a saucepan. Add the egg and egg yolks, whisking until combined. Cook over medium heat, stirring constantly until the mixture thickens. Remove it from the heat and mix in the chilled butter until smooth.

   

3. Blueberry Layer: In another saucepan, mix the blueberries, cornstarch, and honey, cooking over medium heat until the blueberries are soft and release their juices.

4. Assembling: Preheat the oven to 350°F (175°C). Bake the tart crust for about 15-20 minutes until lightly golden. Pour the lemon curd into the baked crust, then add the blueberry layer on top.

5. Chill and Serve: Let the tart cool to room temperature, then refrigerate for at least two hours before serving.

how to serve Blueberry–Lemon Curd Tart

Serve the tart chilled, sliced into wedges. You can garnish it with whipped cream and fresh blueberries for a beautiful presentation. This tart pairs well with a cup of tea or a refreshing glass of lemonade.

how to store Blueberry–Lemon Curd Tart

Store the tart in the refrigerator, covered, for up to three days. It’s best enjoyed chilled, and storing it helps to maintain the fresh flavors of the lemon and blueberries.

tips to make Blueberry–Lemon Curd Tart

• Make sure your ingredients are cold, especially the butter, to achieve a flaky crust.
• Don’t rush the cooking of the lemon curd; slow and steady helps it thicken perfectly.
• Use fresh blueberries for the best flavor, but frozen blueberries can work in a pinch.

variation

You can substitute other berries, like raspberries or strawberries, for blueberries if you prefer a different flavor. Additionally, you can add a layer of whipped cream on top before serving for an extra creamy texture.

FAQs

1. Can I use store-bought lemon curd?
   Yes, you can use store-bought lemon curd to save time, but making it from scratch gives the tart a fresher flavor.

2. Can I freeze Blueberry–Lemon Curd Tart?
   While it’s best fresh, you can freeze the tart without the fruit topping. Freeze it tightly wrapped, then add the blueberry layer after thawing.

3. What’s the best way to slice the tart?
   Use a sharp knife and dip it in hot water before slicing to get clean cuts. Wipe the knife between slices for the best results.

Blueberry-Lemon Curd Tart

A delightful dessert combining a buttery crust, creamy lemon curd, and juicy blueberries, perfect for celebrations or sunny afternoons.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert, Treat

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Crust

• 1 large large egg yolk
• 1 tablespoon heavy cream
• ½ teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour (158g)
• ⅓ cup confectioners' sugar (38g)
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter, cut into cubes and chilled

For the Lemon Curd

• ¼ cup lemon zest (from 2 lemons)
• ½ cup lemon juice (from about 4 lemons)
• 1 large egg
• 5 large egg yolks
• ⅓ cup honey
• to taste Kosher salt
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled

For the Blueberry Layer

• 10 ounces blueberries (2 cups)
• 2 tablespoons cornstarch
• ¼ cup honey

Method

 

Crust

1. In a bowl, mix the flour, confectioners' sugar, and kosher salt.
2. Add the chilled butter and mix until the mixture resembles coarse crumbs.
3. Stir in the egg yolk, heavy cream, and vanilla extract until the dough starts to come together.
4. Press the dough into a tart pan and refrigerate it for 30 minutes.

Lemon Curd

1. While the crust is chilling, whisk together lemon zest, lemon juice, honey, and a pinch of salt in a saucepan.
2. Add the egg and egg yolks, whisking until combined.
3. Cook over medium heat, stirring constantly until the mixture thickens.
4. Remove from the heat and mix in the chilled butter until smooth.

Blueberry Layer

1. In another saucepan, mix the blueberries, cornstarch, and honey, cooking over medium heat until the blueberries are soft and release their juices.

Assembling

1. Preheat the oven to 350°F (175°C).
2. Bake the tart crust for about 15-20 minutes until lightly golden.
3. Pour the lemon curd into the baked crust, then add the blueberry layer on top.

Chill and Serve

1. Let the tart cool to room temperature, then refrigerate for at least two hours before serving.

Notes

Make sure your ingredients are cold, especially the butter, to achieve a flaky crust. Don't rush the cooking of the lemon curd; slow and steady helps it thicken perfectly. Use fresh blueberries for the best flavor, but frozen blueberries can work in a pinch. Store the tart in the refrigerator, covered, for up to three days.