This recipe for Blueberry Lemon Tart has a wonderful homemade crust and homemade lemon curd too. Fresh blueberries are abundant on top.
This pretty, elegant dessert is special enough for company. It’s the kind of dessert I like to make ahead and serve to my guests who are over our house for dinner. It’s so pretty that your guests will think you picked it up from a bakery. Won’t they be surprised when you tell them you made this blueberry lemon tart all on your own? Yes, I think so!
- lemon zest and lemon juice
- white sugar
- egg and egg yolks
- unsalted butter
- chopped almonds
- all purpose flour
- almond extract
- fresh blueberries
- red currant jelly
How to make a Blueberry Lemon Tart:
The complete, printable recipe is at the end of this post.
You will need lemon curd for this recipe. You can buy it at the store, or you can make it homemade. Combine lemon zest and sugar in a food processor. Pulse to mince the zest, and then process until the zest is as fine as sugar. Add egg yolks, lemon juice, and salt and process 10 seconds. With the machine running, pour in the melted butter. Transfer the mixture to a double boiler and cook over low heat until thickened. Cool and refrigerate.
The next step is preparing the crust. Blend almonds, butter, sugar, flour and salt in a food processor until well combined. Add egg and almond extract and pulse until well mixed. Press the mixture into a buttered tart pan with a removable bottom. Chill at least 30 minutes. Preheat the oven to 350°F. and bake the crust until it’s golden brown, 20 to 30 minutes. Let it cool.
And the final step is adding the topping. Combine the blueberries with a little sugar and set aside. To assemble, spread the lemon curd over the crust. Arrange the blueberries over the lemon curd, and then lightly brush melted currant jelly over the berries. Refrigerate until ready to serve.
Isn’t it gorgeous? Once you make the lemon curd and the crust, the rest of the dessert prep is a breeze.
And if you’re really wanting to make things easier, you can pick up some already prepared lemon curd at the store. Not all markets will carry it, but you can look for it in the jams and jellies section of your market to see if they have it. I’d say you need maybe about 1 1/2 cups of lemon curd for the recipe.
Another great thing about this blueberry lemon tart is that you can make it ahead. I’d say it’s okay to make it the day before. Even better if you can make it in the morning of the day you’d like to serve it. Keep it refrigerated, for sure.
The buttery almond crust is a lovely pairing with the lemon curd and blueberries. This is one delicious tart. Enjoy!
The Best Tart Recipes:
- Chocolate Glazed Chocolate Tart
- Blueberry Raspberry Tart
- Lemon Tart
- Caramelized Apple Tart
- Fresh Blackberry Tart
Blueberry Lemon Tart
- 1½ cups granulated white sugar
- 2 teaspoons grated lemon zest
- ½ cup freshly squeezed lemon juice
- 5 large egg yolks
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1½ cups all purpose flour
- ½ cup unsalted butter, at room temperature
- 5 ounces finely chopped almonds
- 2 tablespoons granulated white sugar
- 1 large egg
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups fresh blueberries (washed, drained and dried)
- 1 tablespoon granulated white sugar
- ¾ cup red currant jelly, warmed
PREPARE THE LEMON CURD:
- In the bowl of a food processor, combine the sugar and lemon zest. Pulse to mince the zest, and then process until the zest is as fine as the sugar. Add the lemon juice, egg yolks and salt and process 10 seconds. With the machine running, pour in the melted butter. Transfer the mixture to a double boiler and cook over low heat until thickened. Cool and refrigerate.
PREPARE THE CRUST:
- In the bowl of a food processor, combine the flour, butter, almonds, sugar and salt; pulse until well combined. Add the egg and almond extract and pulse until well mixed. Press the mixture into a buttered tart pan with a removable bottom. Chill at least 30 minutes. Preheat the oven to 350°F. and bake the crust until it's golden brown, 20 to 30 minutes. Let cool.
ADD THE TOPPING:
- In a medium bowl, toss the blueberries with the sugar.
- Spread the lemon curd over the cooled crust. Spoon the blueberries evenly on top. Lightly brush melted red currant jelly onto the blueberries.