If you’re searching for a dessert that combines the zesty brightness of lemon with the sweet, juicy goodness of blueberries, this Blueberry–Lemon Curd Tart is the perfect choice. The buttery, flaky crust filled with silky lemon curd and topped with a rich blueberry layer creates a stunning, delicious tart that’s sure to impress at any gathering. Whether you’re a seasoned baker or a beginner looking to try something new, this recipe will guide you through every step to achieve a bakery-worthy tart.

Why You’ll Love This Tart

This tart offers a delightful combination of flavors and textures that will tantalize your taste buds. The lemon curd provides a tangy, creamy contrast to the sweet and slightly tart blueberry topping, while the crisp crust adds a satisfying crunch. Not only is this dessert visually stunning with its vibrant layers, but it’s also incredibly versatile, perfect for summer picnics, special occasions, or a cozy weekend treat. Plus, the ingredients are simple, and the step-by-step process is easy to follow, making it an accessible recipe for bakers of all skill levels.

Ingredients You’ll Need

For the Classic Tart 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

For the Lemon Curd:

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

For the Blueberry Layer:

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

Essential Kitchen Equipment

To make this recipe, you will need the following tools:

Food processor
Rolling pin
9-inch tart pan with removable bottom
Medium saucepan
Fine-mesh strainer
Rubber spatula
Baking sheet
Aluminum foil
Pie weights

How to Make the Classic Tart Crust

Prepare the Dough: In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix. Scatter 8 tablespoons chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal (about 15 pulses). With the processor running, slowly add the egg mixture and process until the dough just comes together (about 12 seconds).
Shape and Chill the Dough: Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
Roll Out the Dough: Let the dough sit at room temperature for about 10 minutes to soften slightly. Roll the dough into an 11-inch circle on a lightly floured surface. Transfer it to a 9-inch tart pan by rolling the dough around the rolling pin and gently unrolling it over the pan. Carefully press the dough into the bottom and sides of the pan, allowing the excess to hang over the edges. Run a rolling pin over the top to trim the excess dough.
Freeze and Pre-Bake the Crust: Wrap the dough-lined pan loosely in plastic, place it on a large plate, and freeze until firm (about 30 minutes). Preheat the oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil (covering the edges to prevent burning), and fill with pie weights. Bake until the crust is golden brown and set (about 30 minutes), rotating the pan halfway through baking. Remove the weights and foil and let the crust cool completely.

Creating the Perfect Lemon Curd

Prepare the Oven: Reduce the oven temperature to 350ºF (175ºC) after baking the crust.
Make the Lemon Curd: Set aside 1 tablespoon of lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining lemon juice, ¼ cup lemon zest, 1 large egg, 5 large yolks, ⅓ cup honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and registers 165ºF (about 5 minutes).
Finish the Curd: Remove the saucepan from heat and whisk in 4 tablespoons of chilled butter until melted. Strain the lemon curd through a fine-mesh strainer into a bowl, then gently stir in 2 tablespoons of heavy cream.
Bake the Curd in the Tart Shell: Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake until the filling is shiny, opaque, and jiggles slightly when shaken (about 10–12 minutes). Rotate the pan halfway through baking. Transfer the tart to a wire rack to cool slightly.

Preparing the Blueberry Layer

Make the Blueberry Purée: While the lemon curd is baking, process 2 cups of blueberries in a food processor until smooth (about 2 minutes). Strain the purée through a clean fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
Thicken the Blueberry Mixture: Whisk in ¼ cup honey and ⅛ teaspoon salt. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water, then whisk into the blueberry mixture. Bring to a simmer over medium-low heat, stirring constantly, until thickened slightly and it reaches 170ºF (about 4 minutes). Remove from heat and whisk in the reserved 1 tablespoon of lemon juice.
Add Blueberry Layer to the Tart: Pour the blueberry mixture evenly over the cooled lemon curd layer. Gently tap the pan on the counter to release any air bubbles. Refrigerate the tart until the blueberry mixture is set and shiny (about 2 hours).

Assembling the Blueberry–Lemon Curd Tart

After the tart has chilled, carefully remove the outer ring of the tart pan. Use a thin metal spatula to slide between the tart and the bottom of the pan, then gently transfer the tart onto a serving platter or cutting board.

Common Mistakes to Avoid

Overcooking the Lemon Curd: Keep an eye on the temperature and constantly stir to prevent the eggs from curdling.
Underbaking the Crust: Make sure the crust is fully golden before removing the pie weights; this prevents a soggy bottom.
Skipping the Chilling Steps: Chilling the dough and tart ensures a flaky crust and helps the layers set properly.

Tips for Serving and Presentation

Serve the tart chilled or at room temperature for the best flavor. Garnish with fresh blueberries, a dusting of powdered sugar, or a dollop of whipped cream. This tart pairs well with a hot cup of tea or coffee.

Storage and Leftover Tips

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To enjoy the best texture, allow the tart to come to room temperature before serving.

Frequently Asked Questions (FAQ)

Q: Can I make the tart crust in advance?
A: Yes, the tart crust dough can be prepared up to 4 days in advance and refrigerated. You can also freeze the dough for up to a month.

Q: Can I use frozen blueberries for the blueberry layer?
A: Yes, you can use frozen blueberries, but be sure to thaw them and drain excess moisture before processing.

Q: What if I don’t have a food processor?
A: You can make the tart crust by cutting the butter into the dry ingredients with a pastry cutter or fork.

Final Thoughts and Encouragement

This Blueberry–Lemon Curd Tart is a show-stopping dessert that brings together fresh, bright flavors in a beautiful presentation. Don’t be afraid to try it – with detailed steps and tips provided, you’re well on your way to baking success. Enjoy the process and the delicious results!

conclusion

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Blueberry–lemon Curd Tart Recipe