Description
A bittersweet, refreshing tart combining velvety lemon curd and tart blueberry filling over a buttery, flaky crust. Perfect for summer, with a balance of acidity and sweetness for any crowd.
Ingredients
2 cups all-purpose flour (Gluten-free flour: 1:1 substitution)
1 cup unsalted butter, chilled (Chilled for optimal texture)
1/2 cup confectioners’ sugar (Sucanat or coconut sugar: 1:1 swap)
1/4 tsp kosher salt (Enhances butter flavor)
1 large egg yolk (Vegan: 1 tbsp ground flaxseed)
1 tbsp heavy cream (Dairy-free: almond or oat cream)
2 tbsp lemon zest (Fresh juice = maximum brightness)
1/2 cup lemon juice (Granulated sugar: 1:1 replacement)
2 cups blueberries (Frozen wild berries: quick-defrost only)
1 tbsp cornstarch (Arrowroot: 1:1 for clear filling)
Instructions
Preheat oven to 375°F (190°C)
Combine flour, confectioners’ sugar, and salt in a food processor. Pulse briefly.
Add chilled butter in 1-inch pieces. Pulse until crumbly, like coarse sand.
With processor running, stream in egg yolk, followed by cream. Pulse until dough forms a shaggy ball.
Divide dough into 3 equal portions. Flatten into discs, wrap, and refrigerate for 1 hour.
Roll out chilled dough between parchment paper to fit a tart pan. Trim edges and press into the shell. Chill for 15 minutes.
Line dough with parchment paper and pie weights. Bake 15 minutes, remove weights, and bake 10 more minutes until golden. Cool completely.
Make lemon curd: Whisk lemon zest, lemon juice, 1/4 cup confectioners’ sugar, egg yolk, and cream in a saucepan. Cook over medium heat, stirring constantly, until thickened. Strain and cool.
Spread curd over cooled crust.
Toss blueberries with cornstarch and gently press into the curd. Chill for 1–2 hours before serving.
Notes
For vegan version: substitute egg yolk with 1 tbsp flaxseed meal + 3 tbsp water.
Gluten-free option: use 1:1 gluten-free flour blend.
Prepared tart keeps chilled for 4 days; freeze unbaked crust for 3 months.
Use quick-frozen blueberries to avoid seedy texture.
Optional: top with thyme or edible flowers for garnish.
- Prep Time: 80
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg