“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Blueberry Lemon Tart

Blueberry Lemon Tart

When I first became "serious" about baking, say about ten years ago, I made a lemon blueberry tart. It was quite like this one, and it received rave reviews when I brought it into the office. At the time I worked at a small design firm where I could try out my baked goods on my enthusiastic and willing officemates. This has since been a part of my repertoire and whenever I'm in the mood for something a little tart, not-too-sweet, with fresh fruit, this is my go-to recipe.    

YIELD: 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours



  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold, in chunks
  • 1 large egg
  • 2 tablespoons cold water


  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup fresh lemon juice 
  • 1/4 cup heavy cream
  • 1 lemon, zested
  • 1/4 teaspoon salt
  • 1 pint blueberries


To make the pastry, blend the flour, sugar, and salt together, add butter and mix with pastry cutter or with your fingers. (The dough should resemble coarse meal.) Add the egg and tablespoons of water and mix again until the dough comes together. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Press the dough into the pan and prick the bottom with a fork. 

Heat the oven to 350 F degrees and bake for 20 minutes.  

While the crust is baking, whisk together the eggs, sugar, lemon juice, cream, zest, and salt.

After removing crust from oven, let cool slightly (10 minutes) and then add the blueberries to the crust and pour the filling over the blueberries. Bake for another 20 to 25 minutes.

The lemon curd should be slightly firm (but not completely solid) when done. Cool to room temperature, and serve.

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