Blueberry Lemon Tart
This blueberry lemon tart is divine! I use an amazing lemon curd recipe for the lemon filling. I wait until the last second to garnish with blueberries, this keeps them fresh and bursting with flavor.
Blueberry Lemon Tart Cooking Tips:
Using powdered sugar reduces the time it takes to cream the butter and sugar.
Eggs is the secret to a successful tart pastry. The fat in the egg creates a crisp cookie like crust that’s tender and rich in flavor.
Over mixing the dough will cause the gluten to develop too much and will cause the tart to toughen and shrink during baking.
What is an ice bath?
An ice bath is a combination of ice and water; it’s a Chef’s secret used for cooling hot ingredients fast. It’s a great way to keep food safe from bacteria growth and stop the cooking process.
Use an ice bath to cool lemon curd fast: Take a large bowl, fill it with ice water (more ice than water, just enough that it doesn’t overflow when you place the lemon curd bowl in it.) and place the lemon curd bowl inside and stir every 5 minutes for 30 minutes. The ice water helps cool the lemon curd quickly and shaves a few hours.
Tart vs. Pie. What’s the difference between the two?
From a glance, you may believe that pie crust and tarts are the same, but upon further inspection, you will understand their differences. Pie crust is flaky and firm, made from flour, fat (butter, lard, or shortening), cold water, and sometimes with vodka (like the one I made on Chopped).
Tarts, take a pinch of finesse because the dough is more fragile. The crust firmer and made from flour, butter, water, and sugar (sweet tarts). Tarts are baked in a tart pan with a removable bottom and maintain the tart’s integrity.
How are tarts and pies similar?
Both pies and tarts can be savory or sweet. Both are the base to highlight the fillings that are inside.
What’s the difference between a pie pan and a tart pan?
A pie pan is round, shallow, and has flat or fluted edges to maintain the pie crust’s rim. Tart pans can be round, mini, rectangle, or square. Traditionally they have a removable base to help show off the fluted edges of the curst. However, you may find varieties that are similar to a pie pan.
Can you make ahead?
Freezer: Tart pastry: You can mold the dough into a disc, wrap in plastic, put in a freezer bag and place in the freezer until you’re ready to use. Remove from the freezer 30 minutes before you roll it out.
Lemon Curd: Once lemon curd cools off, transfer to an airtight container, place in the freezer for 2 months. Thaw 24-48 hours before using and whisk until smooth before using.
Fridge: Tart pastry: You can mold the dough into a disc, wrap in plastic, put in a freezer bag and place in the fridge until you’re ready to use. Best used in 48 hours.
Lemon Curd: Once lemon curd cools off, transfer to an airtight container, place in the fridge for 3 days.
Latest Recipe Video:
Replace the lemon juice with limes to make a lime tart.
Common One to One Substitutions:
Limes = Lemons
what to serve with Blueberry Lemon Tart?
So, there you have it. A tart that is both beautiful and delicious. I hope you’ll give this recipe a try for yourself – it’s definitely one of my favorites! And if you do make it, be sure to come back and leave me a rating and review. I love hearing from readers about their own cooking successes (or failures!)
Blueberry Lemon Tart
- 1 stick unsalted butter, cut into tablespoons, room temperature
- ½ cup powdered sugar
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon kosher salt
- 2 cups unbleached all-purpose flour plus more for rolling
- 1 tablespoon melted unsalted butter for buttering pan
- ¼ cup + 3 tablespoons cornstarch
- 1 ½ cup sugar
- ¼ teaspoon kosher salt
- 1 ½ cups hot tap water
- 3 large egg yolks
- zest of 1 lemon
- 1/3 cup lemon juice about 3-4 medium lemons
- 4 tablespoons unsalted butter
- 6 oz. fresh blueberries
- In a large bowl cream butter and powdered sugar with a hand mixer about 1-2 minutes. Add the egg and egg yolk, mix together for 1 minute. In a bowl mix, together kosher salt and flour. Slowly add the flour and mix on low speed until a dough ball forms.
- On a lightly floured, press dough into a disc shape, roll out to a 12-inch circle that’s 1/8 inch thick. Transfer dough to a buttered tart pan. Press dough into pan, making sure the dough is smooth against pan. Roll your rolling pin over the top to secure the top of the dough. Discard the scraps of dough. Use a fork to prick the dough evenly, wrap with plastic wrap and place in freezer for 30 minutes.
- While tarts in the freezer, make lemon curd. In a medium sauce pot add the cornstarch, sugar, kosher salt and water, turn on the heat to medium and constantly stir until mixture thickens about 6-7 minutes.
- Add a small about of cornstarch mix to egg yolks, beat together and stir back into pot. Turn heat to low and cook for 5 minutes, stirring constantly. Add lemon zest, lemon juice and butter. Stir until smooth, over a bowl pour through a mesh strainer to remove any lumps. Let mixture cool.
- Preheat the oven to 350°F. Add the tart to a baking sheet and pop in the oven for 12 minutes or until golden brown. Remove and cool for 10 minutes. At this point the tart is ready for it filling.
- Pour the cooled lemon mixture into pie tart and smooth out the top with a flat spatula. Bake in a 350°F oven for 10 minutes, until the curd is set, it will have a slight jiggle left but it should not be stiff. Cool the tart on a cooling rack (if you don’t have one, you can use a rack from your oven). You can serve at room temperature or chilled. Tart is good for up to 4 days in the fridge. Before serving garnish with fresh blueberries.