Description
A refreshing tart featuring a creamy lemon curd filling topped with fresh blueberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice-cold water
- 1 cup fresh blueberries
- 1 cup granulated sugar (for curd)
- 3 large eggs
- ½ cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ½ cup unsalted butter, diced
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, blend the flour, softened butter, and ¼ cup sugar until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and cold water, mixing until a smooth dough forms.
- Press this dough evenly into the base and sides of a 9-inch tart pan, ensuring to prick the bottom with a fork to prevent bubbling.
- Bake the crust for approximately 20 minutes, or until it turns a light golden brown. Once baked, set it aside to cool completely.
- In a medium saucepan over medium heat, combine 1 cup sugar, eggs, lemon juice, and lemon zest. Continuously whisk the mixture until it thickens, which should take around 10 minutes.
- Once thickened, remove from heat and mix in the diced butter until fully melted and the curd is silky smooth.
- Carefully pour the lemon curd into the cooled tart shell, then generously sprinkle the fresh blueberries over the top.
- Place the tart in the refrigerator for a minimum of 2 hours to allow the curd to firm up before serving.
Notes
- For an extra touch of sweetness, sprinkle a tablespoon of powdered sugar over the blueberries before adding them to the tart.
- Feel free to swap in raspberries or strawberries for a delightful variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg