Introduction

This Blueberry–Lemon Curd Tart is a delightful balance of tangy lemon and sweet blueberries nestled in a crisp, buttery crust. Perfect for spring or summer gatherings, it’s both elegant and refreshing. Once you try it, this tart is sure to become a favorite.

A single slice of pie sits on a white plate with gold trim, placed on a white marbled surface. The pie has three visible layers: the bottom crust is light brown, crumbly, and thick; above that is a smooth yellow custard layer with tiny specks, thick and even; on top is a glossy, deep purple jelly or glaze layer, thin and shiny, slightly blending into the yellow layer where they meet. The pie crust edges are golden and slightly raised with a scalloped pattern. 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 reserved lemon juice. 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.
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

For a more intense citrus flavor, add a teaspoon of lemon extract to the curd mixture.
If fresh blueberries aren’t available, frozen blueberries can be used. Thaw and drain excess liquid before puréeing.
Use a tart pan with a removable bottom for easy release and neat presentation.
To add a crunchy contrast, sprinkle toasted almonds or pistachios over the blueberry layer before chilling.

Storage

Store the tart in the refrigerator, loosely covered with plastic wrap or in a tart container. It will keep well for up to 3 days. For best texture, consume within this timeframe. Reheat is not recommended as the layers may lose their texture and freshness.

How to Serve

A tart with three distinct layers is shown on a white plate on a white marbled table. The bottom layer is a golden, crumbly crust that forms a thick base and the edge around the tart with a scalloped pattern. The middle layer is smooth and creamy bright yellow, slightly thicker than the crust. The top layer is a glossy, deep purple jelly-like glaze that covers the whole surface evenly and contrasts with the yellow below. A single slice is cut and pulled out slightly, revealing the clean separation between the layers. 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, you can prepare the tart dough up to 4 days in advance and keep it refrigerated or freeze it for longer storage. Just thaw and roll it out when ready to bake.

Can this tart be made without a food processor?

Absolutely. For the crust, use a pastry cutter or two knives to cut the cold butter into the flour mixture until coarse crumbs form. For the blueberry purée, finely mash the berries with a fork or potato masher and strain carefully.