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This lemon blueberry tart has a crisp, buttery shortbread crust filled with a silky, tangy lemon curd and topped with a generous layer of fresh blueberries. Bright, beautiful, and perfectly balanced between tart and sweet, it is an elegant dessert for spring, summer, and brunch gatherings.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 to 2 tablespoons ice water
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice (from 3 to 4 lemons)
  • 1 tablespoon lemon zest
  • 6 tablespoons unsalted butter, cubed
  • Pinch of salt
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons apricot jam or blueberry jam, warmed (for glazing)
  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon powdered sugar
  • Fresh mint leaves and extra lemon zest, for garnish

Instructions

  1. Make the crust: In a food processor, pulse the flour, powdered sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon ice water and pulse until the dough just comes together, adding more water if needed.
  2. Shape the dough into a disc, wrap it, and chill for at least 1 hour.
  3. Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle and press it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes.
  4. Line the crust with parchment and pie weights. Bake for 15 minutes, then remove the weights and bake for 10 to 12 minutes more until deep golden brown. Cool completely.
  5. Make the lemon curd: In a medium saucepan, whisk together the whole eggs, egg yolks, granulated sugar, lemon juice, lemon zest, and a pinch of salt.
  6. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until the curd thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
  7. Remove from the heat and whisk in the cubed butter, a few pieces at a time, until melted and smooth. Strain through a fine-mesh sieve for the silkiest texture.
  8. Pour the warm curd into the cooled tart shell and smooth the top. Press plastic wrap onto the surface and refrigerate for at least 3 hours, until completely set.
  9. Arrange the blueberries in a tight, even layer over the chilled curd.
  10. Brush the blueberries lightly with the warmed jam for a glossy finish.
  11. Whip the cold cream with 1 tablespoon powdered sugar to medium-stiff peaks. Pipe or dollop it around the edge of the tart.
  12. Garnish with mint leaves and lemon zest. Remove from the pan, slice with a clean, sharp knife, and serve chilled.

Notes

  • Whisk constantly while cooking the curd so the eggs do not scramble. If you see small lumps, strain the curd well.
  • Use fresh lemon juice and zest for the brightest flavor. Bottled juice can taste flat.
  • Blind-bake the crust until fully golden so it stays crisp under the moist curd.
  • Cool the curd slightly before pouring if it is very hot, but do not let it set in the pan.
  • Add the blueberries and glaze just before serving for the freshest look.
  • Frozen blueberries are not recommended for topping, as they bleed and turn watery. Use fresh berries.
  • The lemon curd can be made up to 5 days ahead and stored in the refrigerator.
  • Store the finished tart covered in the refrigerator for up to 3 days.
  • A store-bought tart shell or graham cracker crust can be used as a shortcut.

Nutrition

Find it online: https://thefamilycooking.com/lemon-blueberry-tart/