Introduction

This Blueberry–Lemon Curd Tart combines a crisp, buttery crust with tangy lemon curd and a fresh blueberry layer. It’s a perfect balance of sweet and tart flavors, ideal for a refreshing dessert to impress your guests or enjoy at home.

A single slice of tart is shown on a white plate with a thin gold rim, placed on a white marbled surface. The tart has three clear layers: a lightly golden brown crust at the bottom with a crumbly texture, a thick smooth pale yellow custard-like filling in the middle with tiny darker specks, and a glossy deep purple jelly layer on top that looks shiny and slightly reflective. The edges of the crust are crimped, giving a wavy pattern around the tart. The lighting highlights the smoothness and shine of the top purple layer. photo taken with an iphone --ar 4:5 --v 7

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. In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
Step 2: In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse a few times to mix. Scatter chilled butter cubes over the mixture and pulse until the mixture looks like coarse crumbs.
Step 3: With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 10–12 seconds.
Step 4: Shape the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 4 days.
Step 5: Let dough soften slightly at room temperature for 10 minutes. Roll out on a lightly floured surface into an 11-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough, cover loosely, and freeze for 30 minutes.
Step 6: Preheat oven to 375ºF. Line tart crust with foil and fill with pie weights. Bake 30 minutes, rotating halfway. Remove weights and foil, bake an additional 5 minutes until golden. Cool the crust.
Step 7: Prepare Lemon Curd. Reduce oven heat to 350ºF. Reserve 1 tablespoon lemon juice for blueberry layer.
Step 8: In a medium saucepan, whisk remaining lemon juice, zest, egg, yolks, honey, and salt. Stir constantly over medium-low heat until thickened and reaches 165ºF, about 5 minutes.
Step 9: Remove from heat and whisk in chilled butter pieces until melted. Strain curd through fine mesh into a bowl and stir in heavy cream.
Step 10: Pour warm lemon curd into cooled tart crust. Place tart on baking sheet and bake 10–12 minutes until filling is shiny and slightly jiggles in center. Cool the tart.
Step 11: Prepare Blueberry Layer. Blend blueberries in food processor until smooth. Strain purée through fine mesh into saucepan, discard solids.
Step 12: Whisk in honey and salt. In small bowl, whisk cornstarch with 2 tablespoons water. Stir cornstarch mixture into blueberry purée. Cook over medium-low heat until thickened, about 4 minutes. Remove from heat and stir in reserved lemon juice.
Step 13: Spread blueberry mixture evenly over lemon curd. Tap tart lightly on counter to release air bubbles. Refrigerate about 2 hours until blueberry layer is set.

Tips & Variations

Use room temperature eggs for easier mixing in the crust and lemon curd.
For extra tartness, add a teaspoon of finely grated lemon zest to the blueberry layer.
Substitute honey with maple syrup for a different flavor profile in both curd and blueberry layers.
If fresh blueberries aren’t available, frozen blueberries can be used; thaw and drain excess liquid before processing.

Storage

Store the tart covered in the refrigerator for up to 3 days. Avoid freezing as the layers may separate. To serve, take it out 10–15 minutes before eating for best flavor and texture.

How to Serve

A tart with three clear layers sits on white parchment on a white marbled surface. The bottom layer is a light tan crumbly crust with a slightly rough texture and scalloped edges. Above, a smooth, bright yellow layer forms the thick middle section, topped by a shiny, dark purple jelly-like layer that looks glossy and slightly translucent. A wedge slice is removed to show the clean, sharp layers inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the crust dough up to 4 days in advance and keep it wrapped in the refrigerator. You can also freeze it for longer storage.

How do I know when the lemon curd is cooked properly?

The lemon curd is ready when it thickens slightly and reaches 165ºF on a thermometer. It should coat the back of a spoon and become glossy when baked in the tart.