Blueberry Lemon Curd Shortbread Tart

Just trying to breath that last blueberry scent as the summer is drawing close. Weather is getting less warmer, that’s for sure. But I have no complain at all. I am in love with that early morning autumn breeze. So fresh and crisp. The kind of breeze I love the most.

Honestly this tart is nothing special, as in you could throw in one of your many other combinations. Pastry cream, whipped cream, cranberry curd, mousse. With strawberries, raspberries, peach, cherries… Oh the choices!

Ingredients (one 7″x 11″ tart):
Shortbread Crust
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Lemon Curd
zest of 3 lemons
1 1/2 cup granulated sugar
1 stick unsalted butter, softened
4 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1 cup fresh blueberries
1 tablespoon powdered sugar

To prepare crust, sift the flour and salt in a large bowl. Set aside.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Grease a tart pan with a removable bottom.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
Remove from oven and let the crust cool completely before removing from the pan.
To prepare lemon curd, mix lemon zest and sugar with a fork.
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.
Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the cooled tart shell, and place it in refrigerator to chill for at least an hour.
Top with blueberries. Sprinkle with powdered sugar before serving.


  1. Wonderful pictures! I wish I had that patience to arrange the blueberries like you did. LOL!

  2. Like you, Fanny, I am going to try this tart just to memorize this blueberry summery season!

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