Description
A delightful tart with a flaky crust, a smooth lemon curd filling, and topped with fresh blueberries.
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 + 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, chilled and cut into pieces
- 2 tablespoons heavy cream
- 10 ounces (2 cups) fresh blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon reserved lemon juice from the curd preparation
Instructions
- Start by preparing the classic tart crust. In a mixing bowl, combine the all-purpose flour, confectioners’ sugar, and kosher salt. Whisk together to ensure even distribution.
- Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg yolk, heavy cream, and vanilla extract together.
- Pour this mixture into the flour blend, stirring just until the dough comes together.
- Transfer the dough to a tart pan and press it evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- Chill the crust in the refrigerator for about 30 minutes, allowing the butter to firm up.
- Preheat your oven to 375°F (190°C) while the crust chills.
- Once ready, bake the crust for 20–25 minutes or until golden brown. Remove from the oven and allow to cool.
- Next, prepare the lemon curd by whisking together the lemon juice, zest, and honey in a saucepan over medium heat.
- In another bowl, whisk together the entire egg and the egg yolks.
- Gradually pour the warm lemon mixture into the eggs, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in the chilled butter and heavy cream, mixing until smooth.
- Once the lemon curd has cooled, pour it into the prepared tart shell, spreading it evenly.
- For the blueberry layer, combine the fresh blueberries, cornstarch, honey, and reserved lemon juice in a medium saucepan.
- Cook over medium heat, gently stirring until the blueberries soften and the mixture thickens slightly.
- Pour this blueberry mixture over the lemon curd layer, ensuring an even distribution.
- Let the tart cool completely in the refrigerator for a few hours before serving.
Notes
Use fresh ingredients for the best flavor. For a twist, consider adding a hint of ginger or using different berries for the topping.
