Introduction

This Blueberry–Lemon Curd Tart is a bright and refreshing dessert, perfect for spring and summer gatherings. With a crisp tart crust, tangy lemon curd, and a luscious blueberry topping, it combines classic flavors in a stunning presentation.

A slice of pie on a white plate with a gold rim, showing three layers: the bottom layer is a light brown crust with a crumbly texture, the middle layer is thick and smooth yellow custard, and the top layer is a shiny, dark purple jelly that slightly blends into the yellow layer below. The plate sits on a white marbled surface, and the photo is clear and focused to highlight the different layers of the pie. 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 the mixture 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 it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
5. Roll Out and Freeze: Let the chilled dough sit on the counter for about 10 minutes to soften slightly. Roll it out on a lightly floured surface into an 11-inch circle. Gently transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and sides. Trim any excess dough, cover loosely with plastic wrap, and freeze for 30 minutes.
6. Blind Bake: Preheat the oven to 375ºF. Line the tart crust with aluminum foil and fill with pie weights. Bake for 30 minutes, rotating halfway through. Remove the weights and foil, then bake for another 5 minutes until the crust is golden. Let the crust cool.
Step 2: Make the Lemon Curd
1. Prepare the Lemon Curd Mixture: Reduce the oven heat to 350ºF. Set aside 1 tablespoon of lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining lemon juice, lemon zest, egg, yolks, honey, and salt. Stir constantly over medium-low heat until the mixture thickens slightly and reaches 165ºF, about 5 minutes.
2. Add Butter and Cream: Remove from heat and whisk in the chilled butter pieces until fully melted. Strain the lemon curd through a fine-mesh strainer into a bowl to remove any solids. Stir in the heavy cream.
3. Bake the Curd in the Tart: Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake for 10–12 minutes, until the filling is shiny and only slightly jiggles in the center. Let the tart cool.
Step 3: Make the Blueberry Layer
1. Prepare the Blueberry Purée: In a food processor, blend the blueberries until smooth. Strain the purée through a fine-mesh strainer into a saucepan. Discard the solids.
2. Thicken the Blueberry Mixture: Whisk in the honey and salt. In a small bowl, whisk the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the blueberry purée. Cook over medium-low heat until it thickens, about 4 minutes. Remove from heat and stir in the reserved tablespoon of lemon juice.
3. Assemble and Chill: Spread the blueberry mixture evenly over the lemon curd layer. Lightly tap the tart on the counter to remove any air bubbles. Refrigerate for about 2 hours, until the blueberry layer is set.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and vibrant color.
For a sweeter tart, substitute the honey with granulated sugar or maple syrup in equal amounts.
If you don’t have a food processor, you can mix the crust dough by hand, cutting butter into the dry ingredients with a pastry cutter until crumbly.
Try adding a few fresh mint leaves on top before serving for a fresh herbal note.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, you can let it sit at room temperature for 15 minutes to soften slightly. Reheating is not recommended to preserve the texture of the curd and blueberry layer.

How to Serve

The image shows a tart with three distinct layers set on white marbled surface. The bottom layer is a light brown, crumbly crust that holds the tart together with a fluted edge. Above it is a thick, smooth, and bright yellow custard layer that looks creamy and rich. The top layer is a glossy, deep purple gel-like glaze, evenly spread and reflecting light with a shiny finish. One slice is removed, revealing the bright yellow middle layer and the contrast between the dark purple topping and the crust. The tart sits on a round white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust dough can be refrigerated for up to 4 days or frozen for up to 1 month. Just bring it back to a slightly softened state before rolling out.

What can I use instead of cornstarch for thickening the blueberry layer?

You can substitute tapioca starch or arrowroot powder in the same quantity if you prefer.