Ingredients
Scale
- 1 ½ cups shortcrust pastry (homemade or store-bought)
- 2 cups fresh blueberries
- ½ cup freshly squeezed lemon juice
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
Instructions
- Preheat oven to 350°F (175°C). If using store-bought pastry, let it sit at room temperature.
- Roll out the shortcrust pastry on a floured surface to about 1/8 inch thick and transfer it into a tart pan. Trim excess pastry.
- Blind bake the crust: Cover with parchment paper and fill with weights; bake for 15 minutes until lightly golden. Remove weights and parchment, then bake for another 5 minutes.
- For the lemon curd, combine lemon juice, sugar, and eggs in a saucepan over medium heat. Stir continuously until thickened (8-10 minutes). Remove from heat and whisk in softened butter until melted.
- Gently fold in blueberries into the lemon curd mixture, then pour into the baked crust.
- Chill the tart in the refrigerator for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg