Yield: 8 SERVINGS
Prep time: 2 HR
Cook time: 30 MIN
Total time: 5 HR
This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.
FOR THE PIE CRUST:
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
⅓ cup confectioners’ sugar
1 ¼ cups (6 ¼ ounces) all-purpose flour
¼ teaspoon salt
8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
FOR THE BLUEBERRIES LEMON FILLING:
¼ cup lemon zest plus ½ cup juice (4 lemons)
1 large egg plus 5 large yolks
⅓ cup plus ¼ cup honey
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream
1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled
10 ounces (2 cups) blueberries
2 tablespoons cornstarch
2 tablespoons water
TO MAKE THE PIE CRUST:
Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, powdered sugar and salt in a food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until the dough just comes together, about 12 seconds.
Form dough into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour.
Let chilled dough sit on the counter to soften slightly, about 10 minutes. Roll dough into an 11-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto the 9-inch tart pan with removable bottom, letting excess dough hang over the edge. Ease dough into pan by gently lifting the edge of dough with your hand while pressing into corners and fluted sides of the pan with your other hand. Run a rolling pin over the top of the pan to remove any excess dough.
Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze about 30 minutes until the dough is chilled and firm.
Adjust oven rack to middle position and heat oven to 375ºF (190ºC). Set dough-lined tart pan on a baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.
FOR THE BLUEBERRIES LEMON FILLING:
Adjust oven rack to middle position and heat oven to 350ºF (177ºC). Measure out 1 tablespoon lemon juice and set aside.
Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens slightly and registers 165ºF, about 5 minutes.
Off heat, whisk in chilled butter until melted. Strain lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.
Pour warm lemon curd into the cooled tart crust. Set tart on a baking sheet and bake for 10-12 minutes until filling is shiny and opaque and center jiggles slightly when shaken, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.
Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through a clean fine-mesh strainer into a medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF (76ºC), about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.
Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.
Remove the outer ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom and carefully slide tart onto serving patter or cutting board. Enjoy!