Ingredients

For the 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

For the Lemon Curd:

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

For the Blueberry Layer:

10 ounces (2 cups) fresh blueberries
2 tablespoons cornstarch
¼ cup honey
1 tablespoon reserved lemon juice from the curd preparation

Instructions

Step 1: Prepare the tart crust by combining flour, confectioners’ sugar, and salt in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk egg yolk, heavy cream, and vanilla extract. Add this to the dry ingredients and mix until combined. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10-15 minutes until golden. Let cool.

Step 3: Make the lemon curd by whisking together lemon zest, lemon juice, egg, egg yolks, honey, and salt in a heatproof bowl. Place over simmering water and cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in butter pieces and heavy cream until smooth. Strain the curd through a fine sieve for a silky texture.

Step 4: Pour the lemon curd into the cooled tart shell and smooth the surface. Refrigerate the tart for at least 1 hour until fully set.

Step 5: Prepare the blueberry topping by combining blueberries, cornstarch, honey, and reserved lemon juice in a saucepan. Cook over medium heat, stirring occasionally until the mixture thickens and berries soften, about 5-7 minutes. Allow to cool slightly.

Step 6: Spoon the blueberry topping evenly over the set lemon curd layer. Return the tart to the refrigerator for another 30 minutes before serving to allow flavors to meld.

Tips & Variations

For a crispier crust, blind bake the tart shell longer or at a slightly higher temperature before adding the curd.

Use fresh lemons for the best flavor; avoid bottled juice when possible.

For a vegan version, substitute butter with vegan margarine and use cornstarch to set a non-dairy lemon curd alternative.

Mix in some fresh mint or basil with the blueberry topping for an herbal twist.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but thaw them completely and drain excess liquid before cooking the topping to avoid sogginess.

How can I tell when the lemon curd is ready?

The curd is ready when it thickens enough to coat the back of a spoon and holds a trail when you run your finger through it. It should not jiggle excessively.