Description

A stunning layered tart with silky-smooth lemon curd topped by a glossy, vibrant blueberry glaze in a buttery shortbread crust—perfectly tangy, sweet, and irresistibly beautiful.

Ingredients

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1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
1–2 tbsp ice water
4 large egg yolks
2/3 cup granulated sugar
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup unsalted butter, cubed
1 1/2 cups fresh or frozen blueberries
1/3 cup sugar
2 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water (mixed into slurry)

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Instructions

In a food processor, pulse flour, powdered sugar, and salt. Add butter and pulse until crumbly. Add ice water gradually until the dough comes together.
Press the dough into a tart pan and chill for 30 minutes.
Preheat oven to 350°F (175°C). Prick crust with a fork and blind bake for 18–20 minutes until golden. Cool completely.
In a saucepan over medium heat, whisk egg yolks, sugar, lemon juice, and zest. Stir constantly until thickened, about 6–8 minutes.
Remove from heat and stir in butter until smooth. Pour into cooled crust and chill until set, at least 2 hours.
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst.
Add cornstarch slurry and stir until thickened. Strain for a smooth glaze.
Let the glaze cool slightly, then pour over the lemon curd layer. Chill for another hour or until set.
Slice with a warm knife for clean cuts. Store refrigerated up to 3 days.

Notes

Chilling times are essential for the layers to set properly.
For a cleaner presentation, strain the blueberry glaze to remove skins.
Use a warm knife to avoid cracking the glaze when slicing.
This tart is great made a day in advance.

Nutrition

Serving Size: 1 slice
Calories: 312
Sugar: 22g
Sodium: 85mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 105mg