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Blueberry Lemon Curd Tart
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Blueberry Lemon Curd Tart

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Indulge in the sweet and tangy flavors of this Blueberry Lemon Curd Tart, a perfect dessert for warm weather gatherings. The combination of a buttery pastry crust, a creamy lemon curd, and a burst of fresh blueberries creates a delightful taste experience. This tart is sure to impress your guests with its vibrant colors and elegant presentation. The lemon curd is made with freshly squeezed lemon juice, eggs, sugar, and butter, giving it a rich and silky texture. The blueberries add a sweet and tangy flavor, balancing out the tartness of the lemon. This dessert is perfect for spring and summer gatherings, and can be served as a sweet treat or as a dessert for a special occasion.

Time Cook
45
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten

Ingredients

1 1/2 sticks sticks
Unsalted Butter
100 Calories
1 cup cup
Granulated Sugar
770 Calories
4 eggs
Large Eggs
240 Calories
1/2 cup cup
Freshly Squeezed Lemon Juice
10 Calories
2 cups cups
All-Purpose Flour
960 Calories
1/4 teaspoon teaspoon
Salt
0 Calories
1/2 cup cup
Cold Unsalted Butter
100 Calories
1/4 cup cup
Ice Water
0 Calories
1 cup cup
Fresh Blueberries
85 Calories
1 tablespoon tablespoon
Powdered Sugar
60 Calories

Step-by-Step Instructions

1
Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, and salt. Add the cold unsalted butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2
Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
In a large bowl, whisk together the eggs, granulated sugar, and lemon juice until well combined. Add the melted unsalted butter and whisk until smooth.
5
Pour the lemon curd into the prepared tart shell and smooth the top. Arrange the fresh blueberries on top of the curd in a pattern.
6
Bake the tart for 40-45 minutes, or until the edges are golden brown and the center is set. Allow the tart to cool completely on a wire rack.

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