Ingredients

For the Classic Tart Crust:

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
1 ¼ cups (158g) all-purpose flour
⅓ cup (38g) confectioners’ sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cut into cubes and chilled

For the Lemon Curd:

¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
1 large egg + 5 large egg yolks
⅓ cup honey
Pinch of kosher salt
4 tablespoons unsalted butter, chilled and cut into pieces
2 tablespoons heavy cream

For the Blueberry Layer:

10 ounces (2 cups) fresh blueberries
2 tablespoons cornstarch
¼ cup honey
1 tablespoon reserved lemon juice from the curd preparation

Instructions

Step 1: Prepare the Classic Tart Crust

Mix Wet Ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
Process Dry Ingredients: In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse a few times to mix. Scatter the chilled butter cubes over the mixture and pulse until it resembles coarse crumbs.
Combine Wet and Dry: With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 10–12 seconds.
Chill the Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
Roll Out and Freeze: Let the dough sit at room temperature for 10 minutes to soften slightly. Roll into an 11-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom, press into sides, trim excess, cover loosely with plastic wrap, and freeze 30 minutes.
Blind Bake: Preheat oven to 375ºF. Line crust with foil, fill with pie weights, and bake 30 minutes, rotating halfway. Remove weights and foil, bake an additional 5 minutes until golden. Let cool.

Step 2: Make the Lemon Curd

Prepare the Mixture: Reduce oven heat to 350ºF. Reserve 1 tablespoon lemon juice for the blueberry layer. In a medium saucepan, whisk lemon zest, remaining lemon juice, egg, yolks, honey, and salt. Stir constantly over medium-low heat until thickened and reaching 165ºF, about 5 minutes.
Add Butter and Cream: Remove from heat, whisk in chilled butter until melted. Strain through fine sieve, stir in heavy cream.
Bake the Curd: Pour warm lemon curd into cooled tart shell. Place tart on a baking sheet, bake 10–12 minutes until filling is shiny and slightly jiggly in center. Let cool.

Step 3: Make the Blueberry Layer

Prepare Blueberry Purée: Blend blueberries in a food processor until smooth. Strain purée through fine mesh into a saucepan, discard solids.
Thicken Mixture: Whisk in honey and a pinch of salt. In a small bowl, mix cornstarch with 2 tablespoons water, then stir into blueberry purée. Cook over medium-low heat until thickened, about 4 minutes. Remove from heat and stir in reserved lemon juice.
Assemble and Chill: Spread blueberry mixture evenly over lemon curd. Tap tart lightly to release air bubbles. Refrigerate about 2 hours until set.

Tips & Variations

Make the tart crust up to 4 days ahead and refrigerate, wrapped tightly in plastic wrap.

Use fresh blueberries for best texture, but if using frozen, thaw and drain excess liquid first.

For a gluten-free crust, substitute all-purpose flour with your favorite gluten-free blend.

If you don’t have a tart pan with removable bottom, use a pie pan but handle carefully to avoid breaking the crust.

FAQs

Can I make the tart crust ahead of time?

Yes! The tart crust can be made up to 4 days in advance. Keep it wrapped tightly in plastic and refrigerated until ready to use.

Can I use frozen blueberries?

Fresh blueberries work best for the right texture and consistency. If you only have frozen, thaw them completely and drain off any excess liquid before using.