Blueberry Lemon Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tablespoon ice water
• 3 large eggs
• 2/3 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter, cubed
• 1 1/2 cups fresh blueberries
• 2 tablespoons apricot jam

Method

1. 1

   In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

2. 2

   Add the egg yolk and ice water, and pulse just until the dough comes together. Shape into a disc, wrap in plastic, and chill 30 minutes.

   30:00 · Chill dough
3. 3

   Roll the dough on a lightly floured surface and press it into a 9-inch tart pan with a removable bottom, trimming any excess. Prick the bottom with a fork and freeze 15 minutes.

   15:00 · Freeze crust
4. 4

   Preheat the oven to 375°F. Line the crust with parchment and pie weights, and blind bake 15 minutes.

   15:00 · Blind bake
5. 5

   Remove the parchment and weights, and bake the crust 8 to 10 minutes more until golden. Let cool completely on a wire rack.

   8:00 · Bake crust uncovered
6. 6

   In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium-low heat, whisking constantly, until thickened, about 8 minutes.

   8:00 · Cook lemon curd
7. 7

   Remove the curd from heat and whisk in the cubed butter a few pieces at a time until smooth and glossy.

8. 8

   Pour the warm lemon curd into the cooled tart shell, spreading evenly. Refrigerate until set, at least 2 hours.

9. 9

   Arrange the fresh blueberries over the set curd in an even layer.

10. 10

    Warm the apricot jam in a small saucepan or microwave until liquid, then brush lightly over the blueberries for a glossy finish. Slice into 8 wedges and serve.