Lemon Blueberry Curd Tart
Ingredients
Ingredients for Crust:
- 1 C Butter room temperature – 2 sticks or 230g
- 1 C Granulated Sugar or 200g
- ¼ tsp Kosher Salt
- 2 tsp vanilla extract
- ½ tsp Almond Extract optional
- 2½ C 310g AP Flour
- 1 C Almonds 115g – finely ground
- 2½ tsp Fresh Rosemary chopped – optional
- 1 batch Blueberry Lemon Curd 4 cups
- ¼ C Fresh Blueberries for garnish
- ¼ C Almonds Chopped and Toasted – for garnish
- A few mint sprigs for garnish
Ingredients for Curd:
- 2 C Blueberries Fresh or Frozen
- 3 lemons Zest only – finely grated
- 1 Tbsp Water
- ¼ Lb. Unsalted Butter 1 stick or 115g – room temperature
- 1¼ C Sugar
- 2 Large Eggs
- 3 Large Egg Yolks
- ½ C Lemon Juice from about 3 to 4 fresh lemons
- ⅛ tsp Kosher Salt
- 2 tsp Cornstarch or 6g – optional
Instructions
To Make the Crust:
- Preheat the oven to 350°F and set rack in middle.
- Beat together the butter, sugar, salt, and extracts on medium speed until smooth and whipped, 3-4 minutes.
- Add the flour, ground almonds and rosemary and beat on low until mixed and crumbs cling together when squeezed, 1-2 minutes.
- Divide the dough into 6 balls (140g each) and press each ball into the bottom and up the sides of 6 (5-inch) removable bottom tart pans, pressing and smoothing out the dough with your fingers to form an even crust in each tart shell; prick the bottoms all over with a fork.
- Freeze crusts for 15 minutes, then place on a baking sheet and bake until they're light golden brown in the middle and slightly darker on the edges, 25-30 minutes.
- Remove from the oven and allow to cool completely before removing the sides of the pans and adding the filling.
To Make Tart:
- Fill each cooled shell with blueberry-lemon curd and chill for at least an hour, if curd is not pre-chilled.
- Garnish each with a few blueberries, chopped almonds and a mint sprig or two.
To Make Curd:
- Add the blueberries, lemon zest and water to a medium (2 quart) heavy-bottomed saucepan set over medium-high heat.
- Bring to a boil, lower heat and simmer until the blueberries soften and burst, about 5-7 minutes.
- Use a spoon to press berries and break apart berries as they cook.
- Strain into a bowl through a fine mesh sieve, pressing pulp with a spoon. Make sure to scrape the puree on the underside of the strainer into the bowl.
- Allow puree to cool.
- Discard the pulp and rinse the saucepan and sieve.
- In a large bowl (or a stand mixer fitted with the paddle attachment), beat the butter and sugar until fully combined, about 2 min.
- Add the eggs and yolks one at a time, beating each until incorporated.
- On low, mix in the lemon juice, blueberry puree, salt and cornstarch. The mixture will look curdled, but it will smooth out as it cooks.
- Pour the mixture back into the saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- *Don’t walk away or you will have lemony scrambled eggs.*
- The curd will thicken at about 170° F, or just below simmer.
- Remove from the heat and strain into a bowl through the rinsed sieve.
- Add curd to storage jars and allow to cool to room temperature before refrigerating.
- Curd will get thicker as it cools.
- If using in tarts right away, allow to come to room temperature before filling shells.
