Print

Blueberry–Lemon Curd Tart Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Blueberry–Lemon Curd Tart features a buttery, tender crust topped with a luscious lemon curd filling and a glossy layer of fresh blueberry purée. The combination of tart lemon and sweet blueberries creates a refreshing and elegant dessert perfect for spring and summer gatherings.

Ingredients

Scale

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 about 4 lemons)
  • ½ cup lemon juice (from about 4 lemons, divided)
  • 1 large egg
  • 5 large egg 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
  • 2 tablespoons water
  • ¼ cup honey
  • ⅛ teaspoon kosher salt
  • 1 tablespoon reserved lemon juice (from lemon curd step)

Instructions

  1. Prepare the Crust: In a bowl, whisk together 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract until combined. In a food processor, pulse together 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt for about 5 seconds. Scatter 8 tablespoons chilled butter cubes over the flour mixture and pulse about 15 times until the mixture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process for about 12 seconds until dough just comes together.
  2. Chill the Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days.
  3. Roll Out the Dough: Let the chilled dough sit on the counter for about 10 minutes to soften slightly. Roll it into an 11-inch circle on a lightly floured surface. Loosely roll the dough around a rolling pin and unroll onto a 9-inch tart pan with a removable bottom, letting excess dough hang over the edge. Gently ease the dough into corners and fluted sides, then trim excess dough by running the rolling pin over the pan’s edge.
  4. Freeze the Dough: Cover the dough-lined tart pan loosely with plastic wrap, place it on a large plate, and freeze until firm, about 30 minutes.
  5. Blind Bake the Crust: Preheat oven to 375ºF with the rack in the middle position. Place the tart pan on a baking sheet, line the crust with double layers of aluminum foil covering the edges, fill with pie weights. Bake for about 30 minutes, rotating halfway through, until golden brown and set. Remove weights and foil, then cool the crust.
  6. Prepare Lemon Curd: Reduce oven temperature to 350ºF. Reserve 1 tablespoon lemon juice from the total lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 egg yolks, ⅓ cup honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly, until thickened slightly and temperature reaches 165ºF, about 5 minutes.
  7. Finish Lemon Curd: Remove from heat and whisk in 4 tablespoons chilled butter until melted. Strain curd through a fine-mesh strainer into a bowl. Gently fold in 2 tablespoons heavy cream. Pour the warm curd into the cooled tart crust.
  8. Bake Lemon Curd Tart: Place tart on baking sheet and bake for 10–12 minutes at 350ºF, rotating halfway through, until filling is shiny, opaque, and jiggles slightly. Transfer to a wire rack to cool slightly.
  9. Prepare Blueberry Layer: Puree 2 cups blueberries in a food processor until smooth (about 2 minutes). Strain through a fine mesh strainer into a medium saucepan to yield about ¾ cup liquid, discarding solids. Whisk in ¼ cup honey and ⅛ teaspoon salt. Mix 2 tablespoons cornstarch with 2 tablespoons water until smooth, then whisk into blueberry mixture.
  10. Cook Blueberry Topping: Bring mixture to a simmer over medium-low heat, stirring constantly until slightly thickened and temperature reaches 170ºF, about 4 minutes. Remove from heat, whisk in reserved 1 tablespoon lemon juice.
  11. Assemble Tart: Pour blueberry mixture evenly over the cooled lemon curd filling. Tap pan gently on counter to remove air bubbles. Refrigerate until the blueberry layer is set and shiny, about 2 hours.
  12. Serve: Remove the tart ring from the pan. Carefully slide a thin metal spatula between the tart and the pan bottom, then transfer tart to a serving platter or cutting board. Slice and serve.

Notes

  • Chilling the dough before rolling prevents shrinking during baking and helps achieve a flaky crust.
  • Using pie weights keeps the crust’s shape while blind baking and prevents sogginess.
  • Straining the lemon curd and blueberry puree ensures a smooth, silky filling without lumps or seeds.
  • If fresh blueberries are unavailable, frozen can be used; thaw before processing and straining.
  • For best results, use a tart pan with a removable bottom to easily release the tart without damage.
  • Make the tart a day ahead to allow flavors to meld and the blueberry layer to set perfectly.

Keywords: blueberry tart, lemon curd tart, blueberry lemon dessert, baked tart, fruit tart, summer dessert

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