This Blueberry Curd Tart is an excellent (and delicious) way to commemorate the end of summer! I have few new recipes to share that are a nice segue between summer and fall, and then I will unapologetically dive fork-first into Fall!
This Blueberry Curd Tart is a sweet pastry crust filled with homemade blueberry curd! The smooth, delicious curd and amazing color will make this a new favorite!
Here are all the ingredients you need to make this beautiful blueberry tart! You likely have most of them in your fridge and pantry right now! Measurements for each of the ingredients are included in the recipe card, below.
Sweet Pastry Ingredients
- Flour - Provides structure for the crust.
- Cornstarch - Helps give the crust a crumbly and tender texture.
- Salt - To help balance and enhance the flavor of the pastry.
- Unsalted Butter - For moisture and richness; unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin.
- Powdered Sugar - For sweetness and keeping the pastry moist. The powdered sugar also helps for a crumbly and tender texture.
- Egg - For moisture and structure. You want your egg to be at room temperature.
Blueberry Curd Ingredients
- Blueberries - For flavor and beautiful color.
- Eggs/Egg Yolks - For richness and to help the curd set. Many curd recipes use only egg yolks. This recipe uses two whole eggs and two egg yolks, for a nice texture that's soft and smooth but will still set well enough to cut. I used large eggs.
- Sugar - For sweetness.
- Lemon Juice - Pairs well with the blueberries and balances the sweetness of the fruit.
- Cornstarch - Helps the curd to set.
- Unsalted Butter - For richness and a satiny texture. Softened butter will melt more efficiently into the warm curd.
Hint: You will have two leftover egg whites after making this recipe. You can check out my post with 25+ Recipes Using Egg Whites for tips on how to store them and recipes to use them up. Alternatively, you could top this tart with the honey meringue from my Raspberry Tartlets with Pistachio Crust, which uses two egg whites.
Here's how to make this curd tart, step by step! More detailed instructions are included in the recipe card, below.
Making the Crust
- Combine flour, cornstarch, and salt and set aside.
- Beat the butter and sugar until light and fluffy.
- Add egg and mix to combine.
- Add flour mixture and mix until barely combined, then gently knead into a ball. Wrap tightly and refrigerate for one hour.
- After chilling, roll out the crust and line the pan. Place the crust in the refrigerator to chill while the oven preheats.
- Place the chilled crust on a baking sheet. Line the crust with foil and fill with pie weights and bake until the edges are golden (the crust will not be quite baked).
Making the Blueberry Curd
- Bring blueberries and water to a boil in a saucepan, then reduce the heat and simmer until most of the berries have burst.
- Strain the berries to get every bit of juice you can. Discard the berry skins and pour the juice back into the saucepan.
- Add eggs, egg yolks, sugar, lemon juice, and cornstarch to the juice. Whisk constantly over low heat until warmed, then add butter. Whisk until thickened.
- Strain the curd again into a bowl. Pour the curd into the partially baked crust and bake.
- Allow the tart to cool completely to room temperature in the pan, then transfer the pan to the refrigerator to chill overnight.
Hint: Please note that the hardest part of this recipe is letting this beauty chill overnight before cutting into it! The curd will need time to set so that you can cut clean slices.
Here are a few things you'll need for this recipe:
- 9" Tart Pan - I used a 9" tart pan with removable bottom for this tart. I prefer a lighter color pan (as opposed to the darker, nonstick pans), as the crust browns 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 - 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, but I just use black beans. They're cheap and you can use them over and over again.
- Fine Mesh Strainer - You will need a strainer both to strain the blueberry juice from the skins/pulp, and to ensure that your curd is smooth.
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The blueberry curd can be made in advance and stored in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to 6 months without losing any quality. To thaw, place the curd in the refrigerator 24 hours before you'd like to use it.
The tart will keep, covered in the refrigerator, for up to three days.
Yes! Frozen blueberries will work just as well as fresh berries. There's no need to thaw them. If you start with frozen berries, it will just take a few more minutes for your berries to warm enough to burst.
So...I bid summer farewell with this ode to berries. What are your plans to squeeze out every last drop of summer?
Other Recipes You May Like
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.
- The blueberry curd can be made in advance and stored in the refrigerator for up to two weeks. For longer storage, you can freeze for up to 6 months without losing any quality. To thaw, place the curd in the refrigerator 24 hours before you'd like to use it.The tart will keep, covered in the refrigerator, for up to three days.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.