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Luscious Blueberry Lemon Curd Tart

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A quick and easy tart featuring a flaky golden crust filled with silky homemade lemon curd and topped with fresh blueberries. Perfect for any occasion, this dessert balances tangy lemon and sweet berries with a buttery crunch.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons (45–60 ml) ice-cold water
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 5 tablespoons (70 g) unsalted butter, cut into small pieces
  • 1 tablespoon lemon zest (from 1 lemon), finely grated
  • 1 1/2 cups (225 g) fresh blueberries, washed and patted dry
  • Powdered sugar for dusting (optional)

Instructions

  1. In a food processor, pulse flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly add ice-cold water, pulsing just until dough starts to come together. Avoid over-processing. Wrap dough in plastic and chill for at least 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Roll chilled dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Let cool slightly.
  6. In a medium saucepan, whisk sugar and eggs until smooth. Stir in lemon juice and zest. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Strain if desired.
  7. Pour warm lemon curd into cooled crust and smooth top. Arrange blueberries evenly over curd gently.
  8. Refrigerate tart for at least 2 hours to firm up. Dust with powdered sugar before serving if desired.

Notes

Chill dough well to prevent crust shrinkage. Cook lemon curd slowly on medium-low heat, stirring constantly to avoid scrambling. For a glossier finish, brush blueberries with warmed apricot jam. Tart can be made a day ahead and refrigerated for flavors to meld. Store leftovers covered in fridge up to 3 days; let sit 10 minutes before serving.

Nutrition

Keywords: blueberry tart, lemon curd tart, flaky crust, easy dessert, homemade lemon curd, blueberry dessert, quick tart recipe

Find it online: https://larameals.com/luscious-blueberry-lemon-curd-tart-recipe-easy-homemade-flaky-crust/