A piece of blueberry lemon curd tart is like a slice of summer on a plate. I usually make this tart when we are spending the 4th of July at our home in New Hampshire where I have twenty-six wild blueberry bushes. I take a little galvanized bucket and go out to see what berries the birds and chipmunks have left for me. After scouring all the bushes, I usually have just enough of the tiny berries to make one tart…never enough for a pie.
This week friends were driving up to our cottage in Maine for a visit and we decided to serve lunch. We wanted something that we could prepare ahead so that there would be plenty of time to visit. We would nibble on stuffed grape leaves, olives, feta, hummus, and pita chips. Lunch would be roasted Greek chicken and orzo salad. Mickey suggested I make his favorite, blueberry lemon curd tart for dessert.
I make this dessert from my cookbook Pie and Pastry Bible by Rose Levy Beranbaum (her recipe can be found on page 258) but the book was in New Hampshire. Mickey said to “just wing it…you have made it so many times”. What follows is my recipe for the tart made on the spur of the moment with what I had on hand.
- Blueberry Lemon Curd Tart
- 1 refrigerated single pie crust or your favorite homemade pastry crust
- 1 egg white, beaten
- 1 jar of lemon curd (I had Dickinson’s in the pantry)
- 1 pint of fresh blueberries, washed and stemmed
- 1/3 c. granulated sugar
- 1 T. cornstarch
- 1 T. lemon juice
- 1/2 c. water
Preheat oven to 450 degrees. Place the pie crust in a tart pan with a removable bottom. Turn under any overlap and press to the inside of the pan. Prick the bottom of the crust (use pie weights if you want)and bake for 10-15 min. or until light brown.
Remove from oven and place on a wire rack. While warm, brush with beaten egg white and let cool. Reduce oven to 300 degrees. Spread lemon curd evenly over the bottom of the crust and bake for an additional 7-10 minutes but do not let the curd turn brown.
Prepare the blueberry topping. In a saucepan, combine the sugar and cornstarch; mix well to break up any lumps. Stir in the lemon juice and water. Heat, stirring constantly until clear and thickened. Remove from the heat, add the blueberries, and toss well to coat all the berries. Pour into a colander or sieve placed over a bowl to drain. Save glaze in case you need to touch up a berry or two. Spoon the berries evenly over the curd and let rest until the berries have set for easy slicing. Remove sides from the tart pan and serve at room temperature.
This tart can be refrigerated for two days…believe me I have never had it last even one day because everyone wants seconds.
Please try making it from the recipe in Rose’s book because it is delicious but when you are in a hurry and want to make a quick and simple recipe give mine a try.
This is my favorite summer dessert, I would love to hear what is yours.