Blueberry-lemon Tart

This delightful Blueberry-Lemon Tart is a perfect blend of sweet and tangy flavors, with juicy blueberries nestled in a vibrant lemon custard. The buttery tart crust adds a rich, crispy texture that complements the light and fresh filling. Whether served as a refreshing summer dessert or a special treat for a gathering, this tart is sure to impress with its beautiful presentation and bright flavors. The sweetness of the blueberries pairs perfectly with the tartness of the lemon, creating a harmonious balance that’s both satisfying and refreshing.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons ice water

For the Lemon Filling:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup heavy cream

For the Blueberry Topping:

• 1 1/2 cups fresh blueberries
• 2 tablespoons lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

Make the Crust:

1. In a food processor, pulse together the flour, sugar, and salt.
2. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, and pulse until the dough starts to come together.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan.
6. Press the dough into the pan and trim the edges. Prick the bottom with a fork and bake for 15-18 minutes, until golden. Let it cool completely.

Prepare the Lemon Filling:

1. In a medium bowl, whisk together the eggs, sugar, lemon juice, and zest.
2. Stir in the heavy cream until smooth.
3. Pour the filling into the cooled tart crust.
4. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
5. Remove from the oven and allow to cool.

Prepare the Blueberry Topping:

1. In a small saucepan, combine the blueberries, lemon juice, sugar, and water.
2. Cook over medium heat until the blueberries start to burst.
3. Stir in the cornstarch and cook for another 2-3 minutes, until the mixture thickens.
4. Remove from heat and let cool slightly.

Assemble the Tart:

1. Once the lemon filling is set and cooled, spoon the blueberry topping over the tart.
2. Chill the tart for 1-2 hours before serving to allow the flavors to meld together.

Enjoy your stunning Blueberry-Lemon Tart with a dollop of whipped cream or a scoop of vanilla ice cream!