Well, this is it. This is my last new Summer recipe for this year! I have a recipe or two that are a nice segue between summer and fall, and then I will unapologetically dive fork-first into Fall. <3 This Blueberry Curd Tart is an excellent (and delicious) way to commemorate the end of summer.
The name -- Blueberry Curd Tart -- is pretty self-explanatory, but here goes: a sweet pastry crust filled with homemade blueberry curd! I am in LOVE with the color that those humble little blueberries provide.
I used a 9" tart pan with removable bottom for this tart, like this one here. The lighter color pans (as opposed to the darker, nonstick pans) brown the crust more slowly. That's especially important with this recipe, where we partially bake the crust, add the filling, then bake again. That silver pan helped to ensure that the crust was golden and not overdone.
Pie weights help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like (like these here), but I just use black beans. They're cheap and you can use them over and over again.
The blueberry curd itself does take a bit of effort. Cooking the berries, straining the skins out...and then you have to actually MAKE the curd! I don't mind all the steps because I'm crazy that way and the kitchen is my zen place. I'll tell you...the *actual* hard part is letting this beauty chill overnight before cutting into it!
I topped the finished tart with berries, but I *really* wanted to slather it in a mountain of meringue. The only reason I didn't was because I couldn't bring myself to cover all that gorgeous curd! Next time.
So...I bid summer farewell with this ode to berries. What are your plans to squeeze out every last drop of summer? Or maybe you're just happy we're closer to 2020 being over?? 😉
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Blueberry Curd Tart
Sweet Pastry Crust:
- In a small bowl, combine flour, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add egg and mix to combine. Scrape down the sides of the bowl again.
- Add flour mixture and mix until barely combined. Pour the mixture out onto the countertop and gently knead into a ball. Form the dough into a disc, wrap tightly, and refrigerate for one hour.
- Grease a 9" tart pan with removable bottom (see note) and set aside.
- After chilling, turn the dough out onto a lightly floured surface. Roll to about ¼" thickness and line the prepared pan. (Any leftover dough is great for making shapes for garnish or saving for mini tartlets.) Place the crust in the refrigerator to chill while the oven preheats to 350° F.
- Place the chilled crust on a baking sheet. Line the crust with foil and fill with pie weights (see note). Bake 10 minutes, then remove foil/weights and bake for an additional 10 minutes, or until the edges are golden.
For Blueberry Curd:
- Combine blueberries and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until most of the berries have burst, about 5 minutes.
- Pour the berries into a fine-mesh strainer and strain to get every bit of juice you can. Discard the berry skins and pour the juice back into the saucepan.
- Add the eggs, egg yolks, sugar, lemon juice, and cornstarch to the juice. Whisk constantly over low heat until warmed through, then add butter one tablespoon at a time. Whisk until thickened, 5-8 minutes.
- Strain the curd again through a fine mesh strainer into a heatproof bowl. Pour the curd into the partially baked crust and bake for 15 minutes (still at 350° F).
- Allow the tart to cool completely to room temperature in the pan, then transfer the pan to the refrigerator to chill overnight. Top chilled tart with additional berries, if desired.Enjoy!