This post was sponsored by Thyme & Table, but my thoughts, opinions, and love for tarts are all my own. #WhatAGoodThyme
Do you love tarts? Do you love lemon and blueberries? I made a zesty Lemon Blueberry Tart that will wake up your tastebuds!
My sister and I both love baking. And I love baking with my sister. So when we both had a day off I brought over a movie, she picked a recipe, and we had some fun in the kitchen.
I’m pretty sure that it’s my youngest sister that spurred by love of lemon and blueberry. Several years ago she made the most delicious lemon blueberry cake for her husband’s birthday. From there I created a Lemon Blueberry Pound Cake. And just recently made some Lemon Blueberry Donuts.
For our baking and movie watching day together she decided we should make a lemon blueberry tart. I picked up the ingredients we needed from Walmart where I also got these gorgeous Thyme & Table kitchen products. From the cutting board and measuring spoons to the knives and spatulas, I couldn’t wait to bake with my sister and these beautiful utensils. I even picked up a few extra items to gift my sister for her kitchen.
I love making tarts because they are so pretty. But they are also pretty simple to make, at least this one. And gave us time to chat and watch a movie musical together at the same time. This tart started with making a lemon curd. Eggs, sugar, butter, and lemon juice get headed on the stove until the butter melts and the mixture begins to thicken. Then the curd is removed from the heat to cool while you make the crust.
Use your favorite flaky pie dough recipe when you make a tart. Mine used flour, sugar, salt, butter, an egg yolk, and some finely grated lemon rind. After the ingredients are combined and the dough is rolled out and placed into the pan it gets chilled before baking.
Tart shells get blind baked before you add the curd. Then the crust needs to cool completely.
Spoon the lemon curd into the tart shell and then top with blueberries that have been tossed in superfine sugar.
To get the sugar to stick to the blueberries rinse them in water and then blot them to remove any large water drops. Toss in a bowl with the sugar. Drop the blueberries over the top of your lemon curd.
Finish off the tart by zesting some lemon peel over the top. After the lemon zest garnish your tart is ready to eat!
Slice and serve your beautiful Lemon and Blueberry Tart.
This would be a beautiful dessert to serve for any gathering! Our new Thyme & Table products made baking and serving even more enjoyable.
Lemon and Blueberry Tart
- 2 large eggs
- 1/2 cup superfine sugar
- 3 1/2 oz unsalted butter, cut into cubes
- 1/2 lemon juice (juice of 2-3 lemons)
- 1 1/8 cups flour
- 1 tsp confectioners’ sugar
- pinch of salt
- 3 1/2 oz cold unsalted butter, cut into pieces
- 1 egg yolk
- finely grated rind of 1/2 lemon
- cold water
- 1 1/2 cups fresh blueberries
- superfine sugar
- finely grated lemon rind
- Put the eggs in a sauce pan and whisk in the sugar.
- Add the cubed butter and the lemon juice. Heat over medium heat, whisking constantly until the ingredients are well combined.
- Continue stirring for 10 minutes, until the mixture thickens.
- Remove from heat and let cool. Keep covered until needed.
- Combine the flour, sugar, and salt.
- Add the butter pieces. Use a pastry knife to combine the ingredients until the mixture resembles bread crumbs.
- Add the egg yolk and lemon rind.
- Add cold water if necessary, 1 Tbsp at a time, to make dough combine.
- Turn dough out onto a floured surface. Roll out to 3 inches larger than the tart pan. (I used a 9 inch round pan.)
- Carefully lift the dough into the pan and press to fit.
- Roll the rolling pin over the edge of the pan to neater the edges and trim off the excess dough.
- Cover with a piece of parchment paper and fill with dried beans. Let chill in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees.
- Remove the tart shell from the refrigerator and bake for 15 minutes.
- Remove the beans and parchment paper. Return to the oven and bake for an additional 10 minutes.
- Remove tart shell from the oven and allow it to cool completely.
Assembly and Topping
- Spoon the lemon curd into the tart shell.
- Top lemon curd with sugared blueberries. (Rinse blueberries in water and then blot them to remove any large water drops. Toss in a bowl with the sugar.)
- Top blueberries with finely grated lemon rind.
- Serve and enjoy!
Beautiful desserts need beautiful Thyme & Table tools to make them!
What lemon and blueberry recipe is your favorite?