Blueberry Lemon Curd Tart. What’s Summer without lemons and blueberries? I love that combo, especially in a dessert. My Blueberry Lemon Curd Tart is simple to make. I like to bake my own tart shells but you can buy them prebaked.
Blueberries are now available all year round. I like to take advantage of the abundance of summer berries when they’re at their peak. Blueberries make an appearance in a number of ways on my menus. From my Blueberry Crumble Pie to blueberry muffins to blueberry cornmeal pancakes to blueberry balsamic jam, blueberries are a very versatile ingredient.
Long gone are my days of wild blueberry picking in New England and Pennsylvania, yet I do have a blueberry bush here in my backyard. Not one year have I gotten more than a handful of blueberries due to the local birds’ foraging heavy appetites!
Top with blueberries and sprinkle on some turbinado sugar.
Garnish with raspberries and serve!
If you’re watching your waistline, share one tart with a friend!
From the kitchen of A Food Lover’s Delight….
Blueberry Lemon Curd Tart
4 baked pastry tart shells at room temperature
2 cups lemon curd
2 cups fresh blueberries, rinsed and picked over to remove any mushy berries
Fresh raspberries, for garnish
Turbinado sugar for sprinkling
1. Spread 1/2 cup lemon curd in each empty tart shell.
2. Divide the blueberries amongst the filled tart shells.
3. Garnish with the raspberries.
4. Sprinkle with the turbinado sugar.
5. And serve!
Makes 4 dessert tarts. Offer with hot coffee or tea or a glass of chilled limoncello.
Variations: Try a different berry such as sliced strawberries. Substitute the lemon curd with a key lime curd for a tropical flavor. Offer with a dollop of whipped cream for extra decadence.
Order some lemon curd from Whole Foods Market via Amazon delivery:
Get some turbinado sugar at Amazon.com:
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