Indulge in the refreshing combination of tangy lemon curd and sweet, juicy blueberries with this delectable Blueberry Lemon Curd Tart. Featuring a buttery tart crust and smooth lemon filling, this dessert is perfect for spring and summer gatherings or any time you crave a light and flavorful treat. With its balance of citrus and sweetness, this tart will impress your guests and delight your taste buds.
Ingredients:
For the Tart Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
1-2 tablespoons ice water
For the Lemon Curd:
1 cup granulated sugar
3 large eggs
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
Zest of 2 lemons
1/2 cup unsalted butter, cut into small pieces
For the Blueberry Topping:
1 1/2 cups fresh blueberries
2 tablespoons apricot jam or honey (optional, for glazing)
Directions:
Make the Tart Crust:
In a food processor, combine flour, powdered sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and pulse until the dough starts to come together. If needed, add ice water, 1 tablespoon at a time, until the dough forms a ball.
Turn the dough out onto a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Let cool completely.
Prepare the Lemon Curd:
In a medium saucepan, whisk together sugar, eggs, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Remove from heat and stir in butter pieces until melted and smooth. Strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let cool slightly.
Assemble the Tart:
Pour the lemon curd into the cooled tart crust, spreading it evenly. Refrigerate the tart for at least 2 hours to set.
Add the Blueberry Topping:
Once the lemon curd has set, arrange the fresh blueberries on top of the tart. If desired, warm the apricot jam or honey and brush it over the blueberries for a glossy finish.
Serve:
Slice and serve this refreshing Blueberry Lemon Curd Tart chilled. Enjoy the perfect balance of sweet and tangy flavors!
Serving Tips:
Chill Well: Serve the tart chilled for the best flavor and texture. The lemon curd will be firm and easier to slice when fully chilled.
Garnish: Consider adding a few extra fresh blueberries or a sprinkle of lemon zest on top just before serving to enhance the presentation.
Portion Control: Use a sharp knife to slice the tart cleanly. Wipe the knife between cuts to maintain neat slices.
Accompaniments: Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Storage Tips:
Refrigeration: Store the tart in the refrigerator to keep it fresh. Cover it with plastic wrap or aluminum foil to prevent it from absorbing other odors.
Shelf Life: The tart will keep in the refrigerator for up to 4 days. For the best quality, consume it within this time frame.
Freezing: If you need to store it for a longer period, you can freeze the tart. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Blueberry Topping: If you plan to freeze the tart, consider adding the blueberry topping just before serving. This prevents the blueberries from becoming mushy during freezing and thawing.
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