Description

This Blueberry–Lemon Curd Tart is a vibrant and refreshing dessert featuring a buttery, flaky tart crust filled with tangy homemade lemon curd and topped with a sweet blueberry layer. Perfect for gatherings or a special treat, it balances sweet and tart flavors with a smooth, creamy texture and a crisp crust.

Ingredients

Scale

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

Prepare the Classic Tart Crust: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. In a food processor, combine the flour, confectioners’ sugar, and salt, pulsing a few times. Add chilled butter cubes and pulse until mixture resembles coarse crumbs. With the processor running, pour in the egg mixture and pulse just until dough forms. Shape into a disk, wrap, and refrigerate at least 1 hour. Roll out to an 11-inch circle, place in a 9-inch tart pan, trim edges, cover loosely, and freeze 30 minutes. Preheat oven to 375ºF. Line crust with foil and pie weights, bake 30 minutes rotating halfway, remove weights and foil, bake 5 minutes more until golden. Cool crust.
Make the Lemon Curd: Reduce oven to 350ºF and reserve 1 tablespoon lemon juice for blueberry layer. In a saucepan, whisk together remaining lemon juice, zest, egg, yolks, honey, and salt. Cook over medium-low heat, stirring constantly, until thickened and reaching 165ºF, about 5 minutes. Remove from heat, whisk in chilled butter until melted. Strain through a fine mesh into a bowl, stir in heavy cream. Pour warm curd into cooled tart crust, place on baking sheet, bake 10–12 minutes until filling is shiny and gently jiggles. Cool the tart.
Make the Blueberry Layer: Blend blueberries in food processor, strain purée through fine sieve into saucepan discarding solids. Whisk in honey and salt. Combine cornstarch with 2 tablespoons water, stir into blueberry purée. Cook over medium-low heat until thickened, about 4 minutes. Remove from heat, stir in reserved lemon juice. Spread evenly over lemon curd. Tap tart to remove air bubbles, refrigerate 2 hours until set.

Notes

The tart crust can be made up to 4 days ahead and kept refrigerated.
Fresh blueberries are recommended for optimal texture; if using frozen, thaw and drain excess liquid.
The assembled tart can be refrigerated and will keep for up to 3 days.
If you don’t have a tart pan with removable bottom, use a regular tart or pie pan but handle carefully when removing.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Blueberry lemon tart, lemon curd tart, blueberry dessert, lemon tart recipe, homemade tart, fruit tart dessert, summer dessert