For this lemon tart with blueberries, creamy, sweet-tart lemon curd is poured into a sweet crust (pâte sucrée in pastry parlance) and topped with seasonal berries lightly coated with apricot jam. Ain’t spring grand?
If you’ve never made one of Flo Braker’s recipes, you’re in for a treat. Her simple, comprehensive directions never lead you astray. And this recipe’s no exception. The fresh flavors of lemon and blueberry are at their best here in her easily assembled, elegant tart. Originally published May 25, 1999.–David Leite
Parbake the tart crust according to the instructions in step 15 of the the Classic Sweet Pastry recipe.
Making the filling
Place the eggs in a small bowl and whisk just to combine. Pour in the sugar and whisk. Add the lemon juice, again whisking to combine. Add the cooled melted butter and lemon zest and blend.
Baking the tart
At least 15 minutes before baking your tart, preheat the oven to 375°F (190°C) and adjust the oven rack to the lower third of the oven.
Pour the filling into the partially baked and cooled tart shell. Bake for 16 to 18 minutes, or until the crust is golden and the filling is set. (The filling will begin to bubble toward the end of baking.) Place the tart pan on a wire rack to cool for 10 minutes.
Carefully place the tart pan on a narrower elevated surface (such as a wide tin can), so the bottom of the tart pan is supported and the metal rim can slip off. Cool to room temperature.
Preparing the blueberries
Heat the apricot jam just until melted but not bubbly hot. Pour into a 2-quart mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.