Ingredients
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
Lemon Curd
- ¼ cup lemon zest (from 4 lemons)
- ½ cup lemon juice (from 4 lemons), divided
- 1 large egg
- 5 large egg yolks
- ⅓ cup honey
- Pinch kosher salt
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
Blueberry Layer
- 10 ounces (2 cups) blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¼ cup honey
- ⅛ teaspoon kosher salt
Instructions
- Prepare Crust Dough: Whisk 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract together in a bowl. In a food processor, pulse 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt until combined. Scatter 8 tablespoons chilled butter over the flour mixture and pulse until resembling coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
- Chill Dough: Form dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 4 days to firm up.
- Roll and Shape Dough: Let chilled dough soften slightly at room temperature for about 10 minutes. Roll dough into an 11-inch circle on a lightly floured surface. Loosely roll the dough around a rolling pin and gently unroll onto a 9-inch tart pan with removable bottom, letting excess dough hang over edges. Gently press dough into pan corners and sides. Roll the rolling pin over the top of the pan to trim excess dough.
- Freeze Dough: Wrap the dough-lined tart pan loosely in plastic wrap, place on a large plate, and freeze until firm, about 30 minutes.
- Pre-bake Tart Shell: Adjust oven rack to middle position and preheat oven to 375°F. Place tart pan on a baking sheet, line with double layer of aluminum foil covering edges to protect, and fill with pie weights. Bake for about 30 minutes, rotating halfway, until crust is golden brown and set. Remove weights and foil and allow crust to cool.
- Prepare Lemon Curd: Lower oven temperature to 350°F. Reserve 1 tablespoon lemon juice for blueberry layer. In a medium saucepan, whisk together remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 whole egg, 5 egg yolks, ⅓ cup honey, and a pinch of kosher salt until smooth. Cook over medium-low heat, stirring constantly until thickened and 165°F on thermometer, about 5 minutes. Remove from heat; whisk in chilled butter until melted. Strain curd through fine-mesh sieve into a bowl and gently stir in 2 tablespoons heavy cream.
- Bake Lemon Curd in Crust: Pour warm lemon curd into cooled tart shell. Place tart on baking sheet and bake until shiny, opaque, and center jiggles slightly when shaken, about 10–12 minutes, rotating halfway. Cool slightly on wire rack.
- Make Blueberry Layer: Puree 2 cups blueberries in food processor until smooth, about 2 minutes. Strain through fine-mesh sieve into saucepan, pressing solids to extract juice (about ¾ cup). Discard solids. Add ¼ cup honey and ⅛ teaspoon salt. Whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth, then whisk into blueberry juice. Simmer over medium-low heat while stirring until thickened and 170°F, about 4 minutes. Remove from heat and whisk in reserved 1 tablespoon lemon juice.
- Assemble Tart: Pour blueberry mixture evenly over cooled lemon curd layer. Tap pan lightly to release air bubbles. Refrigerate until blueberry layer sets and is shiny, about 2 hours.
- Serve: Remove outer ring of tart pan. Slide a thin metal spatula between tart and pan bottom to carefully lift tart onto serving platter.
Notes
- Use chilled butter for the crust to ensure a flaky texture.
- Pie weights or dried beans help prevent the crust from puffing during blind baking.
- Straining the lemon curd and blueberry purée ensures a smooth texture.
- Chill tart before slicing to achieve clean, neat slices.
- The lemon curd must reach 165°F to ensure proper thickening and safety.
- Adjust sweetness by tasting the honey amounts according to your preference.
- This tart is best served within 1-2 days for freshness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian