Blueberry–Lemon Curd Tart Recipe

Introduction

This blueberry-lemon curd tart combines a buttery, tender crust with a bright, tangy lemon curd and juicy blueberries. It’s a refreshing dessert perfect for spring and summer gatherings or any time you crave a burst of fresh fruit and citrus flavor.

Ingredients

• 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
• ¼ cup lemon zest plus ½ cup lemon juice (from 4 lemons)
• 1 large egg + 5 large yolks
• ⅓ cup honey
• Pinch of kosher salt
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 2 tablespoons heavy cream
• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• ¼ cup honey

Instructions

1. Prepare the Dough: In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix. Scatter 8 tablespoons chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the processor running, slowly add the egg mixture and process until the dough just comes together, about 12 seconds.
2. Shape and Chill the Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days.
3. Roll Out the Dough: Let the dough sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, roll it into an 11-inch circle. Transfer to a 9-inch tart pan by rolling the dough around the rolling pin and unrolling it over the pan. Press gently into the bottom and sides, allowing excess to hang over edges. Trim excess by running a rolling pin over the top.
4. Freeze and Pre-Bake the Crust: Wrap the tart pan loosely in plastic and freeze until firm, about 30 minutes. Preheat oven to 375ºF (190ºC). Place the tart pan on a baking sheet, line with a double layer of aluminum foil covering the edges, and fill with pie weights. Bake until golden and set, about 30 minutes, rotating halfway through. Remove weights and foil and let crust cool completely.

Tips & Variations

• Use frozen pie weights or dried beans to keep the crust flat and prevent shrinking during baking.
• If you don’t have a food processor, you can cut the butter into the dry ingredients using a pastry cutter or your fingertips until coarse crumbs form.
• For a sweeter curd, adjust honey quantity to taste or substitute with granulated sugar.
• Fresh or frozen blueberries can be used—just be sure to thaw and drain frozen ones before adding cornstarch.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. To reheat the crust crisp, leave the tart at room temperature for about 30 minutes before serving. Avoid freezing the assembled tart as the curd and berries may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the tart dough can be refrigerated for up to 4 days or frozen for longer storage. Just thaw and roll out when ready to bake.

How do I prevent the crust from getting soggy?

Blind baking the crust with pie weights creates a firm shell that prevents sogginess. Allow the crust to cool completely before adding the lemon curd and blueberry topping.

Blueberry–Lemon Curd Tart Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

This Blueberry–Lemon Curd Tart features a crisp, buttery tart crust filled with a tangy homemade lemon curd topped with a fresh blueberry glaze. The delicate balance of sweet honey, tart lemon, and juicy berries makes for a refreshing, elegant dessert perfect for any occasion.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 5 minutes (includes chilling times)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Tart Dough

• 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 (from about 4 lemons)
• 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, cut into 4 pieces and chilled
• 2 tablespoons heavy cream

For the Blueberry Topping

• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• ¼ cup honey

Instructions

1. Prepare the Dough: In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon pure vanilla extract. In a food processor, combine 1 ¼ cups all-purpose flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix. Scatter 8 tablespoons chilled unsalted butter cubes over the dry ingredients and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the processor running, slowly add the egg mixture and process until the dough just comes together, about 12 seconds.
2. Shape and Chill the Dough: Turn the dough out onto a work surface and form into a 6-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 days.
3. Roll Out the Dough: Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the dough to a 9-inch tart pan by rolling it around the rolling pin and gently unrolling it over the pan. Press the dough into the bottom and sides of the pan, letting the excess hang over the edges. Use a rolling pin to trim away excess dough by running it over the top edge of the tart pan.
4. Freeze and Pre-Bake the Crust: Wrap the dough-lined tart pan loosely in plastic wrap, place it on a large plate, and freeze until firm, about 30 minutes. Meanwhile, preheat your oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil covering the edges of the crust to prevent burning, and fill the pan with pie weights. Bake the crust until it is golden brown and set, about 30 minutes, rotating the pan halfway through for even baking. Carefully remove the weights and foil, then allow the crust to cool completely before filling.
5. Make the Lemon Curd: In a heatproof bowl, whisk together the lemon zest, lemon juice, 1 whole egg, 5 egg yolks, ⅓ cup honey, and a pinch of kosher salt. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in 4 tablespoons chilled unsalted butter pieces, one at a time, until fully incorporated. Stir in 2 tablespoons heavy cream until smooth. Cover with plastic wrap pressed directly onto the surface and refrigerate until chilled and thickened, at least 1 hour.
6. Prepare the Blueberry Topping: In a small saucepan, combine 10 ounces blueberries, ¼ cup honey, and 2 tablespoons cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool to room temperature.
7. Assemble the Tart: Once the crust is completely cooled, pour the chilled lemon curd into the tart shell and smooth the top evenly. Spoon the cooled blueberry topping over the curd layer, spreading gently to cover completely.
8. Chill Before Serving: Refrigerate the assembled tart for at least 1 hour to allow the layers to set properly. Serve chilled or at room temperature for best flavor and texture.

Notes

• Chilling the dough is crucial to achieving a flaky, tender crust.
• Use fresh lemons for bright citrus flavor and avoid bottled lemon juice for best results.
• If you don’t have pie weights, dried beans or rice can be used to blind bake the crust.
• Straining the lemon curd ensures a silky smooth consistency without any cooked egg bits.
• The blueberry topping can be made a day in advance and stored covered in the fridge.
• Allow the tart to rest in the refrigerator before serving to help layers set and enhance flavor melding.

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