Description
A delightful dessert combining the bright flavors of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup 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, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 10 ounces blueberries
- 2 tablespoons cornstarch
Instructions
- Start by whisking 1 large egg yolk, 1 tablespoon of heavy cream, and ½ teaspoon of pure vanilla extract in a bowl.
- Blend 1 ¼ cups of all-purpose flour, ⅓ cup of confectioners’ sugar, and ¼ teaspoon of kosher salt in a separate bowl using a food processor.
- Add 8 tablespoons of chilled, cubed unsalted butter into the flour mixture and pulse until it resembles coarse meal.
- Pour in the egg mixture and pulse until the dough just begins to come together. Wrap the dough in plastic wrap and chill for 1 hour.
- Roll the dough out on a lightly floured surface into an 11-inch circle and transfer it to a tart pan, pressing it into the bottom and up the sides.
- Trim off any excess dough and then freeze the tart shell for 30 minutes.
- Preheat your oven to 375°F (190°C). Line the frozen crust with aluminum foil and fill it with pie weights or dried beans.
- Bake for about 30 minutes, until golden brown, then let it cool completely.
- Combine ¼ cup of lemon zest, ½ cup of lemon juice, 1 large egg, and 5 large egg yolks in a medium saucepan. Add ⅓ cup of honey and a pinch of kosher salt.
- Heat over medium-low, stirring constantly until thickened, about 10 minutes. Stir in 4 tablespoons of chilled butter and 2 tablespoons of heavy cream until smooth.
- Toss 10 ounces of blueberries with 2 tablespoons of cornstarch in a large bowl.
- Pour the lemon curd into the cooled tart shell and gently press the blueberries into it.
- Bake for an additional 15 minutes until the filling is set, then cool to room temperature and refrigerate for at least 2 hours before serving.
- Serve sliced, optionally topped with whipped cream or ice cream, garnished with fresh blueberries or powdered sugar.
Notes
Use fresh blueberries and lemon juice for best flavor. Chill ingredients for a flaky crust.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: tart, dessert, blueberry, lemon, summer dessert, baking