Blueberry Lemon Tart
intro
Buttery flaky shortcrust holds silky tangy lemon curd, topped with jewel-like fresh blueberries for a bright, refreshing summer treat.
Ingredients
Steps
Make shortcrust dough
In a food processor, combine 180g all-purpose flour, 30g powdered sugar, and 1/4 tsp fine sea salt. Add 115g cold cubed unsalted butter, pulse 8-10 times until mixture resembles coarse crumbs with pea-sized butter bits. Add 1 cold egg yolk and 2 tbsp ice water, pulse just until dough clumps together (add 1 extra tbsp water if too dry). Shape dough into a 1-inch thick disk, wrap in plastic, and chill in the fridge for 20 minutes.
Blind bake tart shell
Preheat oven to 190°C (375°F). Roll chilled dough on a lightly floured surface to a 12-inch circle, 1/8-inch thick. Gently press dough into a 9-inch fluted tart pan with a removable bottom, trimming excess overhang with a paring knife. Line the crust with parchment paper, fill with ceramic pie weights or dried beans, and bake for 12 minutes. Remove parchment and weights, bake for another 5-7 minutes until the crust is pale golden and fully set. Transfer to a wire rack to cool completely for 15 minutes.
Cook lemon curd filling
Set a heatproof glass bowl over a pot of gently simmering water (double boiler, ensure bowl does not touch the water surface). Whisk together 3 large whole eggs, 150g granulated sugar, 120ml fresh lemon juice, and 2 tbsp lemon zest until smooth. Cook, stirring constantly with a silicone spatula for 8-10 minutes, until curd thickens enough to coat the back of a spoon (reaches 77°C / 170°F on a candy thermometer). Remove bowl from heat, stir in 85g room-temperature cubed unsalted butter one piece at a time until fully melted and smooth.
Fill and chill tart
Pour warm lemon curd directly into the fully cooled tart shell, smoothing the top into an even layer with a small offset spatula. Transfer the tart to the refrigerator, uncovered, to chill for 30 minutes until the curd is fully set, with no visible jiggle in the center when the pan is gently shaken.
Add blueberry topping
Heat 2 tbsp apricot jam in a small saucepan over low heat for 1 minute until melted and runny, then strain through a fine-mesh sieve to remove solid fruit chunks. Arrange 250g rinsed, thoroughly patted-dry fresh blueberries in a tight, even layer over the set lemon curd. Gently brush the warm apricot glaze over all the blueberries to create a shiny, polished finish.
Slice and serve
Remove the tart from the fluted pan by pushing up on the removable bottom, then transfer to a wooden cutting board. Slice into 8 even wedges with a sharp thin-bladed knife, wiping the blade clean between cuts to get neat, clean edges. Serve chilled, with an optional dollop of unsweetened whipped cream if desired.
Tips
2.Pat blueberries completely dry with paper towels before placing them on the curd; excess moisture from wet berries will seep into the filling and create soggy spots.
3.Do not let the double boiler water come to a rolling boil or touch the bottom of the curd bowl, as high direct heat will cook the eggs too quickly and create lumpy, scrambled curd.
OMG this tart was the star of our Sunday family dinner! I was nervous about the lemon curd setting right since I’ve messed that up before, but the instructions were so clear even I couldn’t mess it up. My kids devoured half the pan before we even finished the main course, and my mother-in-law asked for the recipe before she left. Total game changer for summer desserts!
Made this for my roommates’ end-of-semester potluck and everyone went crazy for it! Only reason I’m knocking a star off is I thought the total time was a little longer than listed for me — I ended up needing almost 2 hours total between prepping the crust, making the curd, and letting it fully chill. Still turned out SO good, though, even with my tiny janky dorm oven that runs hot half the time and cold the other half.
Took this on a post-hike picnic with my partner last weekend and it held up way better than I thought it would! I was worried the curd would get melty in the 75 degree sun, but I kept it in a small cooler for the drive up to the trailhead and it was perfectly tart and sweet when we pulled it out at the summit. The burst blueberry topping is chef’s kiss. Will be making this on repeat all summer long.
The lemon and blueberry flavor combo is unreal, but I had such a hard time with the tart crust! It kept shrinking when I blind baked it no matter what I did, even after weighing it down with pie weights. Ended up with a super shallow crust that couldn’t hold all the curd, so I had to pour the extra into little ramekins as side custards. Still tasty, just frustrated with the crust step.
Just pulled this out of the fridge (it’s done chilling finally!) and I couldn’t wait to sneak a bite before my partner gets home from work. The balance of zingy lemon and sweet, juicy blueberries is exactly what I’ve been craving all spring. I added a tiny dollop of vanilla whipped cream on my test slice and *chef’s kiss*, no notes.
I’m usually a strictly savory cook, like I make tacos and smoked ribs and that’s about it, but I wanted to impress my sister for her birthday so I gave this tart a shot. I even did the little concentric circle blueberry garnish on top like the recipe showed, I felt like a real Food Network chef. Let me tell you, she teared up a little when she tried it! Said it was better than the blueberry lemon tart we got at that fancy brunch spot in Scottsdale last month. Who knew I had a fancy dessert in me? 10/10, will be making again for the next family cookout.
I swapped the regular all-purpose flour for a 1:1 gluten free flour blend for the crust and it turned out amazing! I was worried the crust would be crumbly or have that weird gritty GF aftertaste, but nobody at my book club even noticed it was gluten free. Only tiny complaint is I wish there was a little more lemon zing in the curd, so next time I’ll add an extra tablespoon of lemon zest. Otherwise perfect!
Meal prepped this for the week as a little treat to have after dinner each night, and let me tell you, it’s taking every ounce of self control not to eat the whole thing in one sitting. I even portioned it into little reusable containers so I don’t accidentally cut slices too big. The buttery shortbread crust, the tangy curd, the burst blueberries — it’s not too sweet, which I love, so it doesn’t leave you feeling sluggish after a slice. 10/10 for meal prep, it stays perfect in the fridge for 4 days no problem.
I’ve been making tarts for 40+ years, and this blueberry lemon version is easily one of the best recipes I’ve come across for it. The ratio of curd to blueberries is spot on, the crust is buttery without being greasy, and the instructions don’t overcomplicate things like so many fancy dessert recipes do these days. I’ve made it three times in the last two weeks for different church events and neighbor visits, and it’s gotten rave reviews every single time.