With a blueberry thyme jam and a bright lemon curd on top, this blueberry lemon tart is as gorgeous as it is delicious.
Blueberry and lemon is a match made in summery heaven. The sweet blueberries combined with the tart lemon – it’s an unstoppable combination. This tart takes a little time to set up, but using a jarred jam helps to speed things up!
Ingredients
There are three main components to this tart: a shortbread crust, a blueberry jam and a lemon curd filling. The ingredients are simple – getting all the flavor from fresh citrus!
Shortbread Crust
- Unsalted butter. A buttery crust is always delicious!
- Granulated Sugar. A subtle sweetness.
- Egg. This is what turns a shortbread cookie into a crust that can stand up to a chilled filling.
- All-purpose flour. Sturdy without being bready.
Lemon Curd Filling
- Egg yolks. And plenty of them! These will set our curd filling.
- Granulated sugar. Enough sugar to offset the tartness of the lemon while keeping the pucker.
- Unsalted butter. For a silky curd.
- Powdered gelatin. This will ensure we can cleanly slice into the tart without the curd flowing.
- Fresh lemon juice & zest. Only fresh will work here!
Blueberry Thyme Jam
- Blueberry preserves. A premade preserve helps to reduce the steps for this tart. Or find a recipe for a homemade jam below.
- Fresh thyme. Adding a little bit of thyme to a jarred jam brings an extra depth of flavor that pairs perfectly with the lemon and blueberry.
Make your own Blueberry Jam
If you would prefer to make your own jam, follow the instructions below!
- Combine Ingredients
Combine 200g (1 1/2 cups) blueberries, 125g (1 2/3 cups) granulated sugar, juice of 1 lemon and 1/2 teaspoon of vanilla in medium pot.
- Simmer
Simmer over medium heat, stirring regularly, until mixture thickens, being sure to scrape the bottom of the pot. If desired, mash the blueberries for a smoother texture.
- Set test
To test if jam is set, place a metal spoon in the freezer for 5 minutes. Drip hot jam on the back of the spoon, if the jam doesn’t run, it will set firm once chilled. Chill jam completely before using.
Making a Lemon Tart
I’ve been making a version of this lemon tart since my days selling at farmer’s market. The lemon curd is inspired by Rose Levy Bernabaum’s lemon curd from The Baking Bible, and it really cannot be beaten. I’ve tried!
I played around with a compote swirl, or a more saucy berry filling, but it wasn’t as successful as a nicely set jam layer.
Making tarts can feel intimidating, but if you are comfortable making pies, this is no different! Instead of a flaky crust, we have a more cookie-like crust. And the tin is more shallow. That’s it! That’s the big differences!
So, how do we make a picture perfect tart? Follow these steps below.
Shortbread Crust
Chilling the crust is key. The crust comes together in minutes in the food processor. Or you can use mixer. But a cold dough is necessary for rolling and especially baking. If the dough is too warm when going into the oven, your crust will slide down sides of the tin instead of staying nice and tall.
Get a strong bake. What do I mean by a strong bake? The crust needs to be a true deep golden brown or as the lemon curd sits it will get too soggy if it is underbaked.
Lemon Curd
Take the time to separate the egg yolks cleanly. Chilled eggs are easier to separate than room temperature ones. And use the 3-bowl-method when separating: 1 bowl for egg whites, 1 bowl for egg yolks, and 1 bowl for cracking and separating. This way if a yolk breaks, you don’t ruin all of your egg whites!
What can you do with all these egg whites? For one, they freeze beautifully. I freeze mine in an ice cube tray for easy pre-portions. Or, this is a great time to make an angel food cake or pavlova.
Slow and steady. Heat the ingredients slowly and avoid a boil. You will notice the mix start very thin, then thicken to a cream-like consistency, then transform into a more set consistency that will hold together and really coat the back of the spoon.
Strain. Straining the curd ensures that any traces of overcooked egg is removed. Hopefully you have stirred well and none are present, but things happen, egg sets on the edges, etc. A quick strain makes sure we have a lovely and silky curd.
Chill before serving. A lemon curd spread typically doesn’t use any extra gelatin, but for a tart, we use a little bit of powdered gelatin to make sure we have a perfect and clean slice. However, gelatin takes time to set. Let the tart set for at least 6 hours, but overnight will yield a more perfect slice.
Serving Tarts
Tarts are a patisserie darling, so we can really decorate the top elegantly if we want. A scattering of fresh blueberries and thyme leaves on top gives you a hint of what’s inside.
For an extra special shine to the blueberries, thin some warm apricot jam with water and brush it on top with a pastry brush. This is completely optional, but it will make your tart look straight out of a Paris shop window.
A few pieces of lemon zest or candied lemon peel (process below) is the icing on top!
Serve the tart cold and within 2 days.
Candied Lemon Peel
If you want to make a candied lemon peel for decoration, peel 1 lemon and slice into thin strips. Place in a small pot of water, bring to a boil. Strain and repeat three times.
Finally, place lemon strips in a pot with 2 cups of water and 200g (1 cup) of granulated sugar. Boil until translucent, about 15 minutes. Strain and roll in additional granulated sugar. Allow to cool on a drying rack.
Frequently Asked Questions
This is best when set overnight, but at least 6 hours in advance, so feel free to make this the day before your event!
Yes! Find a recipe above to make your own blueberry jam with fresh or frozen berries.
The curd should heat to at least 145°F to be safe to eat the eggs, but keep the mixture below boiling.
The lemon curd may have gotten too hot or cooked too long. You can strain any rogue clumps before filling the tart shell.
Likely the curd wasn’t cooked long enough before filling. Never fear, the tart will still be delicious, maybe just not slice as cleanly. As long as the mixture is heated enough to be safe to eat!
If you have any extra lemon curd, you can freeze it or grab a batch of scones for a bomb brunch.
Looking for other Lemon Desserts?
Blueberry Lemon Tart
Equipment
- 14" x 4" rectangle tart pan
- Food processor
- Sieve
Ingredients
Shortbread Crust
- 113 g unsalted butter room temperature
- 100 g granulated sugar
- 1 large egg beaten, room temperature
- ½ teaspoon vanilla extract
- 225 g all-purpose flour plus extra for dusting
- 1 teaspoon salt
Blueberry Thyme Jam
- 150 g blueberry preserves
- 2 teaspoons fresh thyme chopped
Lemon Curd
- 1 cup fresh lemon juice
- 180 g egg yolks 10-12 eggs
- 300 g granulated sugar
- 140 g unsalted butter
- ¾ teaspoon powdered gelatin
- ¼ teaspoon salt
- Zest 2 lemons
Toppings
- Fresh blueberries*, candied lemon peel, thyme springs optional
Instructions
- Shortbread crust. In the bowl of a food processor, blitz together butter and sugar until well blended and lighter in color. Add egg and vanilla extract, scraping down bowl with rubber spatula as needed. Add flour and salt. Blend until crumbly dough forms. Press and shape dough into a disc, wrap with plastic wrap and chill for at least an hour.113 g unsalted butter, 100 g granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract, 225 g all-purpose flour, 1 teaspoon salt
- When ready to bake, preheat oven to 350°F (175°C). Remove dough from fridge, place on a lightly floured surface and roll into a 1/8"-thick rectangle, slightly larger than the tart pan, about 18" x 10". Be sure to keep moving the dough to prevent sticking as you are rolling.
- Gently lay dough in pan, using fingers to press into corners and edges. Use a sharp knife to trim excess off the top of the pan. Pierce the bottom of the dough several times with a fork to prevent air bubbles. Return to the fridge until oven is heated or if dough feels warm. Bake for 18-20 minutes or until deep golden brown. Set aside to cool in tin.
- Blackberry thyme jam. Once crust is baked, warm jam over low heat and stir in fresh thyme. Warm for 5 minutes and spread over baked tart shell in an even layer. Chill in refrigerator while making lemon curd.150 g blueberry preserves, 2 teaspoons fresh thyme
- Lemon curd. Have a sieve set over a large bowl or measuring cup prepared near the stove. Place lemon juice, egg yolks, sugar, butter, gelatin and salt in a medium heavy bottom pan. Stir constantly over medium-low heat with a rubber spatula. Continue stirring while mixture slowly thickens. Do not allow to boil.1 cup fresh lemon juice, 180 g egg yolks, 300 g granulated sugar, 140 g unsalted butter, ¾ teaspoon powdered gelatin, 1/4 teaspoon salt
- Remove from the heat when mixture has thickened and coats the back of the rubber spatula. About 15-20 minutes (mixture should reach at least 145℉ [63℃]). Strain any clumps through the prepared sieve. Stir in lemon zest. Remove tart pan from fridge, pour the lemon curd to the top of the crust. Return to the fridge uncovered for at least 6 hours or overnight to set.Zest 2 lemons
- Top with blueberries, lemon peel and/or thyme springs if desired.
Notes
- *To get shiny blueberries on top, warm up a small amount of apricot preserves thinned with water and brush on top.
- Dough can be made ahead of time and refrigerated for up to 3 days, or placed in a freezer safe bag and frozen for up to 2 months. Defrost in the fridge overnight before continuing with step 2.
- Crust may be baked a day ahead of time before filling.
- Store leftover tart in the fridge for up to 2 days. Do not freeze.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.
