Description
A stunning dessert featuring a buttery crust, tangy lemon curd, and vibrant blueberries, perfect for spring gatherings or a cozy weekend treat.
Ingredients
Scale
- 1 1/4 cups (155g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/4 cup (30g) powdered sugar
- Pinch of salt
- 2–3 tablespoons cold water
- 4 egg yolks
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons (60g) unsalted butter
- 1 pint fresh blueberries (or frozen, thawed and patted dry)
- Optional toppings: whipped cream, lemon zest, sprig of mint
Instructions
- In a mixing bowl, combine flour, cold butter, powdered sugar, and salt. Blend until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll the dough on a floured surface to about 1/8 inch thick. Transfer to a tart pan, pressing into the edges. Trim excess and prick the bottom with a fork.
- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for another 5-7 minutes until golden. Let cool completely.
- In a saucepan, whisk together egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat and stir in butter until smooth. Let cool slightly.
- Pour the lemon curd into the cooled crust and smooth with a spatula. Arrange blueberries on top in a single layer or decorative pattern.
- Refrigerate the tart for at least 2 hours to set. Slice and serve chilled, optionally garnished with whipped cream or lemon zest.
Notes
Ensure the crust is fully cooled before adding the lemon curd to prevent sogginess. Stir the lemon curd continuously to avoid curdling. Chill the tart fully for proper setting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: blueberry tart, lemon curd tart, spring dessert, blueberry lemon tart, Easter dessert