Description
Indulge in the perfect blend of tangy lemon curd and sweet blueberries with this delightful Blueberry Lemon Curd Tart. A buttery crust holds a luscious lemon filling, topped with fresh blueberries for a burst of flavor. This elegant tart is a must-try for any dessert lover.
Ingredients
For the crust:
1½ cups all-purpose flour, ¼ cup powdered sugar, ½ teaspoon salt, ½ cup unsalted butter (cold and cubed), 1 large egg yolk, 2–3 tablespoons ice water
For the lemon curd:
½ cup fresh lemon juice, 1 tablespoon lemon zest, ¾ cup granulated sugar, 3 large eggs, ½ cup unsalted butter (cut into pieces)
For the topping:
1½ cups fresh blueberries, 1 tablespoon honey or apricot jam (optional, for glaze)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Make the crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water. Shape into a disk, chill, roll out, and press into a tart pan. Bake until golden.
- Prepare the lemon curd: Whisk together lemon juice, zest, sugar, and eggs in a saucepan. Cook until thickened, then strain and pour into the cooled tart shell. Chill for at least 2 hours.
- Top with blueberries: Add fresh blueberries to the chilled tart. Optionally, brush with warmed honey or apricot jam for a shiny glaze.
Notes
- The lemon curd can be made up to 3 days in advance and stored in the refrigerator.
- For extra flavor, use wild blueberries or mix in raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
