Blueberry Lemon Tart - Seasonal Recipe
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Blueberry Lemon Tart
Lemon curd became popular in Britain in the 19th century as a spread for scones and sandwiches at afternoon tea; it migrated into tart shells in the early 20th century as a pastry-shop staple.
Ingredients
- 250g (2 cups) all-purpose flour
- 85g (⅔ cup) icing (powdered) sugar
- 140g (⅝ cup) cold butter, cubed
- 1 egg yolk
- 2–3 tbsp ice water
- 3 whole eggs + 3 yolks
- 150g (¾ cup) superfine sugar
- Zest of 3 lemons
- 120ml (½ cup) fresh lemon juice
- 115g (½ cup) unsalted butter, cubed
- 350g (2½ cups) fresh blueberries
- 2 tbsp blueberry jam or currant jelly, warmed (for glaze)
Method
- Making — Make pastry: pulse flour, powdered sugar, and butter until sandy. Add egg yolk and ice water; pulse just until dough comes together. Press into a 25cm (10 in) tart pan. Freeze 20 minutes.
- Blind-baking — Blind-bake at 180°C (350°F) with weights for 15 minutes; remove weights, bake 10 minutes more until pale gold. Cool.
- Making — Make curd: whisk eggs, yolks, sugar, zest, and juice in a heatproof bowl over barely simmering water. Stir constantly until thick enough to coat a spoon, 8–12 minutes. Remove from heat; whisk in butter piece by piece until smooth. Strain.
- Pouring — Pour warm curd into cooled shell. Refrigerate 2–3 hours until set.
- Arranging — Arrange blueberries in concentric circles on top. Brush with warmed jam glaze. Refrigerate until serving.