Ingredients
Classic Tart Crust
- 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
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
- Kosher salt, a pinch
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
Blueberry Layer
- 10 ounces (2 cups) blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
Instructions
- Make the Tart Crust: In a mixing bowl, combine the flour, confectioners’ sugar, and kosher salt. Add the chilled, cubed unsalted butter and cut it into the mixture using a pastry cutter or fingertips until it resembles coarse crumbs. In a separate small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Add this to the flour mixture and gently mix until the dough just comes together. Do not overmix. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat and Prepare Tart Shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your tart pan. Carefully transfer it to the pan, pressing it into the edges and trimming the excess dough. Prick the bottom with a fork to prevent bubbling. Chill the prepared shell for about 15 minutes before baking.
- Bake the Tart Shell: Line the tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and liner. Continue baking for another 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
- Make the Lemon Curd: In a medium heatproof bowl, whisk together lemon zest, lemon juice, whole egg, egg yolks, honey, and a pinch of kosher salt until smooth. Set the bowl over a pot of simmering water (double boiler method) ensuring the bottom does not touch the water. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and whisk in the chilled butter pieces one at a time until fully incorporated. Stir in the heavy cream for a smooth texture.
- Fill Tart with Lemon Curd: Pour the cooled lemon curd into the baked tart shell, smoothing the surface evenly. Place the filled tart in the refrigerator to set for at least 1 hour.
- Prepare Blueberry Layer: In a small saucepan, combine the blueberries, honey, and cornstarch. Cook over medium heat, stirring gently, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Assemble the Tart: Spoon the warm blueberry mixture over the chilled lemon curd layer, spreading evenly. Return the tart to the refrigerator and chill for another 30 minutes to set the blueberry topping before serving.
- Serve: Remove the tart from the pan if desired, slice, and serve chilled or at room temperature for a refreshing dessert experience.
Notes
- Use fresh lemons for the best flavor in the lemon curd.
- Chilling the tart crust dough helps prevent shrinking during baking.
- Pie weights or dried beans help maintain the tart shape during blind baking.
- Ensure constant whisking of the lemon curd to prevent scrambling the eggs.
- The tart is best eaten within 2 days for optimal freshness.
- You can garnish with fresh blueberries or lemon zest before serving for decoration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
