Lemon Blueberry Tart

Inviting new friends to a summer backyard dinner means a great reason to make this tart and use the fresh blueberries that are becoming so abundant in the farmers’ markets.

I used a  Tyler Florence recipe from Food Network.  I made a couple of minor changes from the original recipe (cutting sugar, adding an egg). The crust is a delicious and crisp shortbread. After baking and cooling, it is simply filled with the washed blueberries and the curd mixture is poured over top. Then the tart is baked until the curd sets. Pretty easy and very impressive for guests. You will need a non-stick tart pan with the removable bottom.


Lemon Blueberry Tart

Courtesy of Food Network and Tyler Florence. See link above.

Servings 8


Pastry Crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • Pinch kosher salt
  • 1/2 cup 1 stick unsalted butter, cold, in chunks
  • 1 large egg separated
  • 2 tablespoons ice water plus 1 teaspoon

Curd Filling:

  • 5 large eggs (original calls for 4 - they won't all fit, but I liked the ratio of a little more egg)
  • 1 cup sugar (original recipe calls for 1 1/2 cups)
  • 1 cup lemon juice
  • 1/4 cup heavy cream
  • 1 zest of one lemon
  • 1 pinch Kosher salt
  • 1 pint washed, fresh blueberries



  1. To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

  2. Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  3. To bake the shell, heat the oven to 350 degrees F. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.


  1. Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Don't overfill. Just enough to reach top of pastry shell and blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

Be sure the dock the crust (pierce with a fork all over) before baking to avoid it bubbling up.
I didn’t have pie weights or beans, so a bag of lentils poured into parchment paper worked to hold down the crust during baking.
Fill the cooled crust with blueberries and pour the curd mixture over top. I tried to fill in spots where the blueberries sank down or floated away.
Carefully place tart (on baking sheet) into the oven, being careful not to spill the curd out.
Finished tart. Cool. Remove from pan and enjoy!