This Blueberry–Lemon Curd Tart is a delightful burst of summer flavors, perfect for those who love a balance of sweet and tangy. The buttery tart crust cradles a smooth lemon curd, topped with a vibrant blueberry layer that brings both color and a juicy pop of flavor. It’s the perfect dessert for any occasion, combining classic tart elements with a fresh, fruity twist.
The first time I made this Blueberry-Lemon Curd Tart, I knew it would become a family favorite. The tart lemon curd paired with sweet, juicy blueberries creates a perfect harmony of flavors that brightens up any meal. I made it for a friend’s summer garden party, and it was gone in minutes! Everyone raved about the beautiful layers, and I’ve been asked to bring this to nearly every gathering since. It’s such a joy to make, with each step adding its own special touch to the finished dessert.
Why You’ll Love This Blueberry–Lemon Curd Tart:
- Perfect Balance of Sweet & Tart: The zing of lemon curd is perfectly complemented by the natural sweetness of blueberries.
- Classic Tart Crust: The buttery, flaky crust holds it all together, providing a delicious contrast to the creamy filling.
- Summer Delight: This tart is as refreshing as it is decadent, making it an ideal dessert for warm-weather celebrations.
- Make-Ahead Magic: Prepare the tart in advance and chill it, making it a stress-free option for parties or special dinners.
Ingredients:
Classic Tart Crust:
- 1 large egg yolk
- 1 tablespoon (15 ml) heavy cream
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1 1/4 cups (158 g) all-purpose flour
- 1/3 cup (38 g) confectioners’ sugar
- 1/4 teaspoon (1.25 g) kosher salt
- 8 tablespoons (113 g) unsalted butter, cut into cubes and chilled
Lemon Curd:
- 1/4 cup (60 ml) lemon zest + 1/2 cup (120 ml) lemon juice (from about 4 lemons)
- 1 large egg + 5 large egg yolks
- 1/3 cup (113 g) honey
- Pinch of kosher salt
- 4 tablespoons (56 g) unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons (30 ml) heavy cream
Blueberry Layer:
- 10 ounces (283 g / 2 cups) blueberries
- 2 tablespoons (15 g) cornstarch
- 1/4 cup (85 g) honey
Instructions:
Make the Crust:
- Whisk the Wet Ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
- Prepare the Dry Ingredients: In a food processor, pulse together the flour, confectioners’ sugar, and kosher salt for about 5 seconds, just until combined.
- Add Butter: Scatter the chilled butter cubes over the flour mixture. Pulse the food processor until the mixture resembles coarse cornmeal, about 15 short pulses.
- Combine: With the food processor running, pour the egg yolk mixture into the flour-butter mixture. Process until the dough just begins to come together, about 12 seconds.
- Chill: Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for 1 hour (or up to 4 days if preparing in advance).
- Roll the Dough: After chilling, let the dough sit on the counter for 10 minutes to soften slightly. On a lightly floured surface, roll the dough into an 11-inch circle.
- Fit Into Tart Pan: Loosely drape the rolled dough over a rolling pin and gently unroll it over a 9-inch tart pan with a removable bottom. Gently press the dough into the corners and fluted edges, letting the excess hang over the sides. Use a rolling pin to trim the excess dough by rolling it over the edges.
- Freeze: Wrap the dough-lined tart pan loosely in plastic wrap and place it in the freezer for 30 minutes until firm.
- Bake the Crust: Preheat the oven to 375°F (190°C). Set the tart pan on a baking sheet. Line the crust with aluminum foil and fill it with pie weights or dried beans to prevent puffing. Bake for about 30 minutes, rotating halfway, until the crust is golden brown and set. Let the crust cool.
Make the Lemon Curd:
- Preheat Oven: Reduce the oven temperature to 350°F (175°C).
- Whisk the Lemon Mixture: In a medium saucepan, whisk together the lemon juice (reserve 1 tablespoon for the blueberry layer), lemon zest, whole egg, egg yolks, honey, and a pinch of salt until smooth.
- Cook the Curd: Cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and reaches 165°F (74°C), about 5 minutes.
- Add Butter: Off the heat, whisk in the chilled butter pieces until melted. Strain the lemon curd through a fine-mesh strainer into a bowl, then stir in the heavy cream.
- Bake the Tart: Pour the warm lemon curd into the cooled tart crust. Place the tart back on the baking sheet and bake for 10–12 minutes, until the filling is shiny and slightly jiggly in the center. Let it cool on a wire rack.
Make the Blueberry Layer:
- Prepare Blueberry Purée: In a food processor, process the blueberries until smooth, about 2 minutes. Strain the purée through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract the liquid (you should have about 3/4 cup of purée).
- Cook the Blueberry Mixture: Whisk the honey and a pinch of salt into the blueberry purée. In a small bowl, mix together the cornstarch and water, then whisk this mixture into the blueberry purée.
- Simmer: Cook the blueberry mixture over medium-low heat, stirring constantly, until it thickens slightly and reaches 170°F (77°C), about 4 minutes. Remove from heat and stir in the reserved lemon juice.
- Finish the Tart: Pour the blueberry mixture evenly over the cooled lemon curd. Lightly tap the tart pan on the counter to release any air bubbles. Refrigerate the tart for about 2 hours, until the blueberry layer is set and shiny.
Serve:
To serve, carefully remove the tart from the pan. Use a thin metal spatula to separate the tart from the base and slide it onto a serving platter. Slice and enjoy this beautiful, flavorful tart!
Notes:
- Make-Ahead Tip: You can make both the crust and the lemon curd in advance. The blueberry layer should be prepared fresh for best results.
- Garnish Idea: For an extra touch, garnish the tart with fresh blueberries and lemon zest before serving.
