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Lemon-Blueberry Tart

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest.

  • Servings: 8
Lemon-Blueberry Tart

Source: Martha Stewart Living, May 1999


  • All-purpose flour, for dusting
  • Pate Sucree
  • Lemon Curd
  • 1 cup creme fraiche
  • 1 tablespoon confectioners' sugar
  • 1 cup blueberries, washed and picked over
  • 3 tablespoons apricot jam
  • 1 tablespoon Candied Lemon Zest, dredged in granulated sugar


  1. Preheat oven to 375 degrees. Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.

  2. Place tart pan on a baking sheet. Using a fork, prick crust all over. 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 golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set, about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.

  3. Place creme fraiche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 minutes. Dollop in the center of cooled tart.

  4. Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium heat, and add 2 teaspoons water until thin, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with candied lemon zest, and serve.

Reviews (5)

  • debellako 17 Jun, 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.

  • TishNYC 22 Dec, 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.

  • sammisacha87 4 Nov, 2012

    Martha are a [filtered word] 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.

  • Lola_Hu 25 Feb, 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!

  • Lonnadeigh 5 May, 2010

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

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