Introduction

This Blueberry–Lemon Curd Tart combines a crisp, buttery crust with a tangy lemon curd and a sweet blueberry topping. It’s a bright, flavorful dessert perfect for spring and summer gatherings or any time you want a fresh, fruity treat.

A slice of tart on a white plate with a gold rim is shown. The tart has three layers: a light brown crust at the bottom, a smooth yellow filling in the middle with tiny brown specks, and a glossy dark purple top layer with a slightly uneven edge where it meets the yellow. The crust looks crumbly and thick, holding the creamy layers tightly. The plate sits on a white marbled surface, and the slice is captured close up showing its texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 lemon juice (from about 4 lemons)
- 1 large egg + 5 large egg yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons unsalted butter, chilled and cut into pieces
- 2 tablespoons heavy cream
For the Blueberry Layer:
- 10 ounces (2 cups) fresh blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon reserved lemon juice from the curd preparation

Instructions

Step 1: Prepare the Classic Tart Crust.
1. Mix wet ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
2. Process dry ingredients: In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse a few times to mix. Scatter the chilled butter cubes over the mixture and pulse until it resembles coarse crumbs.
3. Combine wet and dry: With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 10–12 seconds.
4. Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
5. Roll out and freeze: Let dough sit on the counter for 10 minutes to soften slightly. Roll out on a lightly floured surface into an 11-inch circle. Transfer to a 9-inch tart pan, pressing into corners. Trim excess, cover loosely with plastic, and freeze 30 minutes.
6. Blind bake: Preheat oven to 375ºF. Line crust with foil and fill with pie weights. Bake 30 minutes, rotating halfway. Remove weights and foil, bake 5 more minutes until golden. Cool the crust.
Step 2: Make the Lemon Curd.
1. Prepare the lemon curd mixture: Reduce oven heat to 350ºF. Set aside 1 tablespoon lemon juice for blueberry layer. In a saucepan, whisk together remaining lemon juice, zest, egg, yolks, honey, and salt. Stir constantly over medium-low heat until thickened and 165ºF, about 5 minutes.
2. Add butter and cream: Remove from heat, whisk in chilled butter pieces until melted. Strain through fine mesh into a bowl to remove solids. Stir in heavy cream.
3. Bake the curd in the tart: Pour warm curd into cooled crust. Place tart on baking sheet and bake 10–12 minutes until shiny and slightly jiggly. Let cool.
Step 3: Make the Blueberry Layer.
1. Prepare the blueberry purée: Blend blueberries in food processor until smooth. Strain purée through fine mesh into saucepan, discarding solids.
2. Thicken the mixture: Whisk in honey and salt. In a small bowl, whisk cornstarch with 2 tablespoons water. Stir cornstarch mixture into purée. Cook over medium-low heat until thickened, about 4 minutes. Remove from heat and stir in reserved lemon juice.
3. Assemble and chill: Spread blueberry mixture evenly over lemon curd. Tap tart gently to remove air bubbles. Refrigerate for about 2 hours until set.

Tips & Variations

For a gluten-free option, substitute the flour in the crust with a gluten-free all-purpose blend.
Use fresh lemons for the best bright flavor in the curd, avoiding bottled juice.
Make the crust the day before to save time; keep refrigerated tightly wrapped.
Add a sprinkle of powdered sugar or lemon zest on top before serving for extra visual appeal.

Storage

Store the tart covered in the refrigerator for up to 3 days to keep the layers fresh. Reheat is not recommended as it may soften the crust and change the texture of the curd and blueberry topping. Bring to room temperature before serving for best flavor.

How to Serve

A tart with three clear layers is shown on a white plate. The bottom layer is a light brown, crumbly crust that edges up the sides in a scalloped pattern. Above that, there is a thick, smooth, bright yellow layer that looks creamy. The top layer is a glossy, dark purple jelly that also covers the top and edges slightly seep into the yellow layer, creating a soft border. One slice is cut and pulled out slightly to show the clean layers inside. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the topping?

Fresh blueberries are preferred for texture and flavor, but you can use frozen if fresh are unavailable. Thaw and drain them well before blending to avoid excess water diluting the custard layer.

How do I prevent the crust from becoming soggy?

Blind baking the tart shell and baking the curd afterward helps keep the crust crisp. Ensure the crust is well chilled before rolling and use pie weights during blind baking to maintain shape and even cooking.