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Gallery Lemon-Blueberry Tart Credit: Yossy Arefi Recipe Summary Servings: 8

Ingredients Ingredient Checklist 6 lemons, scrubbed 2 cups granulated sugar Superfine sugar, for coating All-purpose flour, for dusting Easy Pate Sucree for Tarts Lemon Curd for Lemon-Blueberry Tart 1 cup creme fraiche 2 tablespoon confectioners’ sugar 1 cup blueberries, washed and picked over 3 tablespoons apricot jam

Gallery Lemon-Blueberry Tart Credit: Yossy Arefi

Recipe Summary Servings: 8

Lemon-Blueberry Tart      Credit: Yossy Arefi

Lemon-Blueberry Tart

Credit: Yossy Arefi

Lemon-Blueberry Tart

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 6 lemons, scrubbed 2 cups granulated sugar Superfine sugar, for coating All-purpose flour, for dusting Easy Pate Sucree for Tarts Lemon Curd for Lemon-Blueberry Tart 1 cup creme fraiche 2 tablespoon confectioners’ sugar 1 cup blueberries, washed and picked over 3 tablespoons apricot jam

Directions

Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.

Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.

Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.

Whisk together creme fraiche and confectioners’ sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.

Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.

Reviews (6)

 Add Rating & Review     43 Ratings   5 star values:        7    4 star values:        10    3 star values:        17    2 star values:        6    1 star values:        3

Reviews (6)

Add Rating & Review     43 Ratings   5 star values:        7    4 star values:        10    3 star values:        17    2 star values:        6    1 star values:        3

Add Rating & Review

43 Ratings 5 star values: 7 4 star values: 10 3 star values: 17 2 star values: 6 1 star values: 3

43 Ratings 5 star values: 7 4 star values: 10 3 star values: 17 2 star values: 6 1 star values: 3

43 Ratings 5 star values: 7 4 star values: 10 3 star values: 17 2 star values: 6 1 star values: 3

  • 5 star values: 7 4 star values: 10 3 star values: 17 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: 4 stars       07/03/2017   I made this tart and it is very complex but was delicious. I would cut the sugar in the lemon curd by half in future preperations.  

Martha Stewart Member     Rating: Unrated       06/17/2013   I recently made this tart and it came out amazing. The link on this page to the lemon curd is broken but I found another one on the Martha Stewart website and the curd tasted great. I used whipping cream instead of the cream fraiche.  

Martha Stewart Member     Rating: Unrated       12/22/2012   To Sammisacha87 -- You are not only rude but incorrect. In both the pastry dough and the curd the butter should be cold. Absolutely not softened. I've made this tart at least a dozen times and the recipe is perfect as written and in fact adding butter when cold and firm is key to making any fruit curd. The only change I've ever made to the recipe is to use whipped cream instead of the creme fraiche and blackberries instead of blueberries.  

Martha Stewart Member     Rating: Unrated       11/04/2012   Martha Stewart...you are a [filtered] idiot. Thank you for making me screw up my recipe because you didn't say the butter needed to be SOFTENED!!! 10 SECONDS MY ASS!!! Everyone who is bright enough to read the reviews before they read this recipe; SOFTEN THE BUTTER.  

Martha Stewart Member     Rating: Unrated       02/25/2012   I made the filling using a little more than ½ the sugar, and cooked it on a lower temp until it set. It turned a beautiful yellow color. Then topped with whipped cream and fresh blueberries. It was fabulous! Martha, you did it again! Thanks!  

Martha Stewart Member     Rating: Unrated       05/05/2010   These look delish. First thing tomorrow, I'm going to make these lemon-blueberry tarts.

    Martha Stewart Member

    Rating: 4 stars 07/03/2017

I made this tart and it is very complex but was delicious. I would cut the sugar in the lemon curd by half in future preperations.

Rating: 4 stars

Rating: Unrated 06/17/2013

I recently made this tart and it came out amazing. The link on this page to the lemon curd is broken but I found another one on the Martha Stewart website and the curd tasted great. I used whipping cream instead of the cream fraiche.

Rating: Unrated

Rating: Unrated 12/22/2012

To Sammisacha87 – You are not only rude but incorrect. In both the pastry dough and the curd the butter should be cold. Absolutely not softened. I’ve made this tart at least a dozen times and the recipe is perfect as written and in fact adding butter when cold and firm is key to making any fruit curd. The only change I’ve ever made to the recipe is to use whipped cream instead of the creme fraiche and blackberries instead of blueberries.

Rating: Unrated 11/04/2012

Martha Stewart…you are a [filtered] idiot. Thank you for making me screw up my recipe because you didn’t say the butter needed to be SOFTENED!!! 10 SECONDS MY ASS!!! Everyone who is bright enough to read the reviews before they read this recipe; SOFTEN THE BUTTER.

Rating: Unrated 02/25/2012

I made the filling using a little more than ½ the sugar, and cooked it on a lower temp until it set. It turned a beautiful yellow color. Then topped with whipped cream and fresh blueberries. It was fabulous! Martha, you did it again! Thanks!

Rating: Unrated 05/05/2010

These look delish. First thing tomorrow, I’m going to make these lemon-blueberry tarts.

All Reviews for Lemon-Blueberry Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon-Blueberry Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest