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Lemon-Blueberry Tart

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Recipe photo courtesy of Yossy Arefi

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.

Source: Martha Stewart Living, May 1999
Servings

Ingredients

Directions

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How would you rate this recipe?
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  • msullivan1960
    3 JUL, 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.
    Reply
  • MS10979762
    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.
    Reply
  • 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.
    Reply
  • sammisacha87
    4 NOV, 2012
    Martha Stewart...you are a fucking 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.
    Reply
  • 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!
    Reply
  • Lonnadeigh
    5 MAY, 2010
    These look delish. First thing tomorrow, I'm going to make these lemon-blueberry tarts.
    Reply

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