Lemon Blueberry Tart

Lemon Blueberry Tart

  • Preparation 35 min
  • Cooking 30 min
  • Cooling 5 h
  • Servings 8
  • Freezes Yes
Featured in RICARDO Magazine (SUMMER 2015)

Categories

Ingredients

  • Crust

    • ¾ cup (150 g) unbleached all-purpose flour
    • ¼ cup (53 g) sugar
    • ¼ tsp salt
    • 6 tbsp (85 g) cold unsalted butter, cubed
    • 1 tbsp (15 ml) cold water
    • 1 egg yolk
  • Lemon Curd

    • ¾ cup (175 g) sugar
    • 2 tbsp cornstarch
    • Grated zest of 2 lemons
    • 2 eggs
    • 2 egg yolks
    • 1/3 cup (75 ml) water
    • 1/3 cup (75 ml) lemon juice
    • ½ cup (114 g) unsalted butter
  • Topping

    • 2 tbsp (30 ml) apricot jam
    • 1 tbsp (15 ml) water
    • 3 cups (450 g) fresh blueberries

Preparation

  • Crust

  • Lemon Curd

  • Topping

Note from Ricardo

The crust freezes well unbaked.

Personal Note