Description
This Blueberry Lemon Curd Tart is a refreshing and vibrant dessert featuring a buttery, flaky crust filled with tangy, silky lemon curd and topped with fresh blueberries. Perfectly balanced in sweetness and citrus flavor, this tart is elegant yet simple to make, ideal for summer gatherings or special occasions.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons ice water
For the lemon curd filling:
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed
For the topping:
- 1 cup fresh blueberries
- 1 tablespoon blueberry or apricot jam (optional, for glaze)
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base of the crust with a fork to prevent bubbling, then chill in the refrigerator for 15 minutes.
- Bake the crust: Place the chilled crust in the preheated oven and bake for 15 to 18 minutes, or until it turns lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
- Make the lemon curd: In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, granulated sugar, and whole eggs. Cook the mixture, whisking constantly, for about 8 to 10 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the cubed unsalted butter until fully incorporated and smooth. Let the lemon curd cool slightly.
- Assemble the tart: Pour the slightly cooled lemon curd into the cooled tart shell and spread it evenly. Refrigerate the tart for at least 2 hours or until the curd is fully set.
- Add the topping: Once the lemon curd has set, gently arrange fresh blueberries on top of the tart. If you prefer a shiny glaze, warm the blueberry or apricot jam slightly and brush it over the blueberries for a glossy finish.
- Serve: Serve the tart chilled for best flavor and texture.
Notes
- You can prepare the tart shell and lemon curd a day ahead to save time on the day of serving.
- For a quicker version, feel free to use a store-bought tart crust.
- This tart is also delicious when topped with raspberries or blackberries instead of blueberries for a different fruity twist.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
