Lemon Curd Tart with Local Blueberries

By Erin Patinkin and Agatha Kulaga

This tasty tart courtesy of Ovenly infuses the delights of lemon, blueberry and thyme, and is a great match for our perennial weisse beer.



  • 1

    Place ¼ cup water in freezer for ten minutes before working on the dough.

  • 2

    In a food processor, pulse flour, salt, and sugar a few times to combine.

  • 3

    Add the butter and process until the mixture resembles coarse meal (about 10-15 seconds). With machine running, pour ¼ cup water in a slow, steady stream, through the feed tube, until the dough just holds together when pinched.

  • 4

    Turn the dough (it will be crumbly) onto your work surface and gather into a large lump. With the heel of your hand, press dough onto work surface until it holds completely together.

  • 5

    Flatten into a 6-inch disc, cover in plastic wrap, and refrigerate for about at least ½ an hour.

  • 6

    Preheat oven to 400.

  • 7

    After the dough has chilled, place it on a lightly floured surface and roll the pastry into a 12-inch circle. (Keep lifting up and turning the pastry as you roll to keep it from sticking – reflour surface as necessary).

  • 8

    Fold the dough in half and gently transfer to a 9-inch tart pan with removable bottom. Press sides into pan and, using your rolling pin, scrape off any overhanging dough from the pan. Refrigerate the pastry 30 minutes.

  • 9

    Prick dough with a fork, line with parchment, and then fill with dried beans or pie stones.

  • 10

    Bake for 20-25 minutes at until the edges are golden and the crust is cooked through.

  • 11

    For the lemon curd, in a large bowl, beat the butter and sugar with an electric mixer until light yellow and creamy. Add eggs and yolks one at a time, beating after each addition.

  • 12

    Mix in the lemon juice with the heat on low (it will look curdled).

  • 13

    In a non-reactive (stainless steal or enameled) saucepan cook the mixture over low heat until it smooth.

  • 14

    Increase the heat to medium and cook, stirring constantly, until the mixture thickens to the point that it coats the back of a spoon – about 15 min. Don’t let the mixture boil or it could burn to the bottom of the pan.

  • 15

    Remove the curd from the heat and stir in the zest.

  • 16

    Pour into baked pastry shell and let cool in a refrigerator until set (about two hours).

  • 17

    For the blueberry thyme topping, in a small bowl, mix cornstarch and lemon juice until thick and smooth. Set aside.

  • 18

    In a saucepan, melt butter and then toss in blueberries, sugar, honey, and cornstarch mixture. Cook over medium heat until blueberries release their juices and the sauce is thick – about two or three minutes.

  • 19

    Remove from heat and stir in fresh thyme.

  • 20

    Let cool to room temperature (about 30 minute) in the refrigerator and then top tart with blueberries. Let cool another 30 minutes.

  • 21

    Serve with a dollop of fresh whipped cream and a Brooklyner Weisse.

Lemon Curd Tart with Local Blueberries
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 ½ tsp granulated white sugar
  • ½ cup (1 stick, 4 ounces) unsalted butter, cut into 1-inch pieces and frozen solid
  • ¼ cup ice-cold water
  • 3 oz (¾ stick, 6 tablespoons) unsalted butter, cubed, and softened for 10 minutes at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh-squeezed lemon juice
  • 3 tbsp grated lemon zest
  • 2 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp (½ oz) butter
  • 1 quart blueberries (preferably farmers market sourced)
  • ¼ cup sugar
  • 1 tbsp honey
  • 2 tsp fresh thyme