Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (chilled and cubed)
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-4 tablespoons ice water
- 1 cup fresh blueberries
- 1 cup granulated sugar (for the lemon curd)
- ¾ cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
- ½ cup unsalted butter (cut into pieces for the lemon curd)
- 1 tablespoon lemon zest
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the flour and sugar. Add the cubed butter, and using a pastry cutter or your fingers, mix until it resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Mix until a dough forms. If it’s too dry, add another tablespoon of water.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit your tart pan. Press it into the pan and trim any excess.
- Prick the bottom with a fork and bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool.
- While the crust is cooling, prepare the lemon curd. In a saucepan, whisk together sugar, lemon juice, and eggs over medium heat. Stir continuously until it thickens (about 8-10 minutes).
- Remove from heat and stir in the butter and lemon zest until smooth.
- Pour the lemon curd into the cooled crust and smooth the top. Allow it to set for about 30 minutes at room temperature.
- Top with fresh blueberries before serving, and enjoy!
- Prep Time: 30
- Cook Time: 30