Pin it
This blueberry-lemon curd tart delivers the perfect balance of sweet, tangy flavors in a buttery homemade crust. The bright yellow lemon curd pairs beautifully with the vibrant purple-blue berry layer, creating a dessert that's as stunning to look at as it is delicious to eat.
I first made this tart for my sister's baby shower and it disappeared within minutes. The combination of smooth lemon curd with bursting blueberries has become my signature dessert for spring and summer gatherings.
Ingredients
- 1 large egg yolk: Ensures a rich tender crust that holds together beautifully
- 1 tablespoon heavy cream: Adds moisture and richness
- ½ teaspoon pure vanilla extract: Provides subtle aromatic sweetness
- 1 ¼ cups all purpose flour: Creates the perfect structure
- ⅓ cup confectioners' sugar: Sweetens without graininess
- ¼ teaspoon kosher salt: Enhances all flavors
- 8 tablespoons unsalted butter: Must be cold for a flaky texture
- ¼ cup lemon zest + ½ cup lemon juice: From fresh lemons for authentic citrus flavor
- 1 large egg + 5 large egg yolks: Create silky richness and stability
- ⅓ cup honey: Adds natural sweetness without overwhelming the lemon
- Pinch of kosher salt: Balances the sweetness
- 4 tablespoons unsalted butter: Gives the curd a velvety texture
- 2 tablespoons heavy cream: Adds luxurious smoothness
- 10 ounces fresh blueberries: Provide natural sweetness and vibrant color
- 2 tablespoons cornstarch: Thickens the berry layer to prevent sogginess
- ¼ cup honey: Sweetens while complementing the berries' natural flavor
- 1 tablespoon reserved lemon juice: Brightens the berry flavor
Step-by-Step Instructions
- Prepare the Tart Crust:
- Begin by whisking the egg yolk, heavy cream, and vanilla extract in a small bowl until fully combined. This wet mixture will bring the dough together while adding richness. Set aside while you prepare the dry ingredients.
- Process the Dry Ingredients:
- Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Pulse 3 to 4 times to thoroughly combine these ingredients. The confectioners' sugar creates a more tender crust than granulated sugar would. Next, scatter the cold butter cubes evenly over the flour mixture. Cold butter is crucial as it creates pockets of steam during baking that result in flakiness. Pulse until the mixture resembles coarse sand with some pea sized pieces remaining.
- Form the Dough:
- With the food processor running, slowly pour the egg mixture through the feed tube. Process just until the dough begins to form large clumps, about 10 to 12 seconds. Overprocessing will develop too much gluten, resulting in a tough crust. The dough should hold together when pinched but not be sticky.
- Chill the Dough:
- Turn the dough out onto a clean work surface and gently form it into a disk about 1 inch thick. Wrap tightly in plastic wrap, pressing to remove any air pockets. Refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up again. This resting period is essential for a tender crust that holds its shape during baking.
Pin it
The moment I serve this tart, people always ask about the vibrant purple color of the blueberry layer. It's entirely natural from the berries themselves, which is why I insist on using fresh berries when they're in season. My grandmother taught me that desserts should celebrate what nature provides in each season, and this tart honors that philosophy beautifully.
Make-Ahead Options
The tart dough can be refrigerated for up to 4 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling. The lemon curd can also be made up to 1 week ahead and stored in an airtight container in the refrigerator. The completed tart is best enjoyed within 2 days of assembly, though the flavors actually improve after a few hours of chilling.
Perfect Pairings
This tart works beautifully with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. For a more sophisticated presentation, try serving it with a sprig of fresh mint or a light dusting of powdered sugar. The brightness of the dessert pairs wonderfully with a glass of prosecco or a cup of Earl Grey tea.
Troubleshooting Tips
If your dough seems too dry when processing, add ice water one teaspoon at a time until it comes together. Conversely, if the dough feels sticky, dust it lightly with flour before wrapping and chilling. For the smoothest lemon curd, strain it through a fine mesh sieve after cooking to remove any bits of zest or accidentally cooked egg. If your blueberry layer seems too loose, simmer it for an additional 1-2 minutes to allow the cornstarch to fully activate.
Pin it
This dessert effortlessly combines beauty and flavor for a treat that will impress at any gathering. The vibrant colors and bright flavors are a true celebration of the season.
Frequently Asked Questions
- → Can I make this tart ahead of time?
Yes, you can prepare components ahead. The tart crust can be made and refrigerated up to 4 days before baking. The lemon curd can be made 2-3 days in advance and stored covered in the refrigerator. Assemble the complete tart within 24 hours of serving for best results.
- → Can I use frozen blueberries instead of fresh?
Yes, though the texture will be slightly different. If using frozen berries, don't thaw them first - use them directly from frozen. You may need to cook the blueberry layer slightly longer to ensure the cornstarch activates properly.
- → How long will this tart keep?
The assembled tart will keep for 2-3 days refrigerated. Cover loosely with foil or plastic wrap, avoiding direct contact with the surface. The crust may soften slightly over time.
- → Can I substitute the honey with another sweetener?
Yes, you can substitute with granulated sugar in equal amounts. However, honey provides a distinctive flavor that complements both the lemon and blueberry components. Maple syrup is another alternative but will impart its own flavor profile.
- → What's the best way to serve this tart?
Serve this tart chilled or at cool room temperature. Allow it to sit at room temperature for about 15-20 minutes before serving if coming directly from the refrigerator. A light dusting of confectioners' sugar or a small dollop of unsweetened whipped cream makes a nice accompaniment.
- → Do I need to blind bake the tart crust?
Yes, the crust should be blind baked (pre-baked) before adding the fillings to ensure it remains crisp. Line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F for about 15 minutes, then remove weights and bake until golden.