Blueberry and Lemon Curd Tart

by angelika on March 2, 2012

If there is a heaven I am sure they serve this tart for dessert every day. They must, they have to! It is blissful. I can’t tell you how much I love lemon and blueberry together, a match made in heaven; as they say. I had a bag full of Meyer lemons that some wonderful soul with a tree left at Little Man’s school for us all to share. Lemon curd on a good day is divine. Lemon Curd made from sweet and juicy Meyer lemons is seriously worth the splurge. Good thing the tart used up the whole recipe, or I’d have eaten it by the spoonful.

Blueberry and Lemon Curd Tart 

1 3/4 cups plus 3 tablespoons all purpose flour
3/4 cup plus 2 tablespoons powdered sugar
3/4 cup sliced almonds
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cubed
1 egg beaten with 1/4 teaspoon almond or hazelnut extract
4 cups fresh blueberries 
1/4 cup water
1/4 cup sugar
2 tablespoons arrowroot dissolved in 2 tablespoons water 
lemon curd:
3 egg yolks
zest of 1/2 lemon
1/4 cup lemon juice
6 TBS sugar
4 TBS unsalted butter, cubed and cold
To make the crust combine the flour, powdered sugar and almonds in a food processor. Process until the almonds are broken down. Add the salt and the butter and pulse for a minute until the butter and flour look like bred crumbs. Add the egg through the feed tube and process until the dough pulls away from the bowl and starts to form a ball. 
Turn the dough out and make a disk, cut in half and freeze one section in plastic wrap and a freezer bag, for further use. Take the other half and roll it out in between two sheets of pastic wrap. You want a uniform sheet of dough that will fill your tart pan.  Remove the top piece of plastic and using the bottom sheet as a guide, lay the dough into the tart pan and trim away the excess. Poke the entire bottom of the tart with a fork. Cover in plastic and refrigerate for 40 minutes. Bake at 350º for 20 minutes or until golden. 
To make the lemon curd combine egg yolks, lemon zest, lemon juice, and sugar in a small sauce pan over medium heat. Whisk to combine. 
Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. 
Remove from heat, and add the cubes of butter, a few at a time,  stirring constantly, until the butter is melted and combined. 
Transfer to a bowl. Cover with plastic wrap making sure the wrap is touching all surfaces of the lemon curd. This prevents a film from developing. Refrigerate until cool, at least an hour. You can store lemon curd in an airtight container for up to 2 days. 

In a saucepan combine one cup of blueberries with 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of arrowroot poder (you can also use cornstarch) and water in a measuring cup or bowl. Add it to the berries. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. 

Have the other 3 cups of blueberries waiting in a large bowl. Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Let the mixture cool for about 10 minutes. 

Fill the tart shell with lemon curd. The recipe will make exactly enough to fill the tart. Then spoon the blueberry mixture on top. You can serve right away, or keep in the refrigerator until you are ready to serve. 

We only ate half the tart before I went out of town for my one overnight a month for work. When I came back the whole thing was gone. Truth be told I’m a little mad. I was being good when we served this up and had a modest piece. I wish I had been greedy like some people, and scarfed down half the tart in one sitting. It was so good I have been thinking about it all week. If you make this come back and tell me about it so I can live vicariously through you. 

A votre santé! 

{ 4 comments… read them below or add one }

Noelle March 3, 2012 at 2:49 am

Amazing! This looks delicious!


Grandma Wendy March 4, 2012 at 6:18 pm

Yummy! I found Meyer lemons in my neighborhood market the other day and you KNOW I bought them for the sole purpose of making curd. I wonder if I can avoid eating it long enough to make the tart . . .


Angelika March 4, 2012 at 7:15 pm

You should make the tart, it is definitely worth the wait. :)


Angelika March 4, 2012 at 7:16 pm

Thank you!


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