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Lemon-Blueberry Tart

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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.

  • Servings: 8

Photography: Yossy Arefi

Source: Martha Stewart Living, May 1999

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

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

  5. 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 Add a comment

  • 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