Description
A delightful tart featuring a buttery, flaky crust filled with smooth, tangy lemon curd and topped with fresh, juicy blueberries. This refreshing dessert is perfect for spring and summer gatherings or any time you crave a bright, fruity treat.
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (chilled and cubed)
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–4 tablespoons ice water
Lemon Curd
- 1 cup granulated sugar
- ¾ cup fresh lemon juice (about 4–5 lemons)
- 4 large eggs
- ½ cup unsalted butter (cut into pieces)
- 1 tablespoon lemon zest
Topping
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Make Tart Dough: In a mixing bowl, combine the flour and sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Bind Dough: Add the egg yolk and 2 tablespoons of ice water to the flour mixture. Mix gently until a dough forms. If the dough feels too dry, add another tablespoon of ice water.
- Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- Roll and Fit Dough: On a floured surface, roll out the chilled dough to fit your tart pan. Press the dough into the pan and trim any excess edges.
- Prepare Crust for Baking: Prick the bottom of the dough with a fork to prevent bubbling. Bake in the preheated oven for 15-20 minutes or until the crust is lightly golden. Remove from oven and let it cool completely.
- Make Lemon Curd: While the crust cools, whisk together sugar, lemon juice, and eggs in a saucepan over medium heat. Stir continuously to avoid curdling and cook for about 8-10 minutes until thickened.
- Finish Lemon Curd: Remove the saucepan from heat and stir in the butter pieces and lemon zest until the curd is smooth and glossy.
- Assemble Tart: Pour the lemon curd into the cooled tart crust, smoothing the top evenly. Allow the tart to set at room temperature for about 30 minutes.
- Add Blueberries and Serve: Top the tart with fresh blueberries just before serving. Enjoy your tart as a refreshing dessert.
Notes
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Do not overheat the lemon curd to prevent scrambling the eggs.
- Let the tart cool completely before adding lemon curd to maintain crust texture.
- The tart can be stored covered in the refrigerator for up to 2 days, but add blueberries fresh before serving.
