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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FAQs:
Can I use frozen blueberries for this tart?
Yes, you can use frozen blueberries if fresh ones are not available. Make sure to thaw them completely and drain off any excess liquid to avoid sogginess. Pat them dry with paper towels before adding them to the tart.
How do I know when the lemon curd is done cooking?
The lemon curd is done when it has thickened enough to coat the back of a spoon and leaves a trail when you run your finger through it. It should be slightly thicker than a custard sauce. Be sure to stir constantly to prevent it from curdling.
Can I make the tart crust and lemon curd ahead of time?
Yes, you can prepare both the tart crust and lemon curd in advance. Bake the tart crust and let it cool completely before storing it. The lemon curd can be made and refrigerated for up to a week. Assemble the tart with the curd and blueberries just before serving for the freshest taste.
How can I make the tart gluten-free?
To make the tart gluten-free, substitute the all-purpose flour in the crust with a gluten-free all-purpose baking blend. Ensure that all other ingredients, such as the baking powder and any additional components, are also gluten-free. Follow the same directions for preparing and baking the crust.
Conclusion:
Enjoy this delightful Blueberry Lemon Curd Tart as a centerpiece for your next gathering or as a special treat just for you. The blend of flavors and textures makes it a refreshing and irresistible dessert!
📖 Recipe:
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Blueberry Lemon Curd Tart
- Total Time: 2 hours 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Enjoy the refreshing taste of spring with this Blueberry Lemon Curd Tart. Featuring a buttery tart crust, silky lemon curd, and a topping of juicy blueberries, this dessert perfectly balances tangy and sweet flavors. Ideal for any occasion, this tart is a delightful way to satisfy your dessert cravings while impressing guests with its vibrant presentation.
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)
Instructions
- Make the Tart Crust:
- Combine flour, powdered sugar, and salt in a food processor. 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.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat to 350°F (175°C). Roll out the chilled dough on a floured surface and fit into a 9-inch tart pan. Press into the pan, trim excess, and prick with a fork.
- Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes. Let cool completely.
- Prepare the Lemon Curd:
- Whisk sugar, eggs, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 8-10 minutes.
- Remove from heat, stir in butter until smooth, strain through a sieve, and cool slightly.
- Assemble the Tart:
- Pour lemon curd into the cooled tart crust. Refrigerate for at least 2 hours to set.
- Add the Blueberry Topping:
- Arrange blueberries on the set lemon curd. Optionally, brush with warmed apricot jam or honey for a glossy finish.
- Serve:
- Slice and serve chilled.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Make the tart crust and lemon curd in advance and assemble just before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving
