A bright and refreshing blueberry lemon tart with buttery crust, silky lemon filling, and fresh blueberries on top, perfect for brunch or dessert.

Scale

1 ¼ cups all purpose flour

¼ cup granulated sugar

½ teaspoon salt

½ cup unsalted butter cold and cubed

1 large egg yolk

2 tablespoons cold water

¾ cup granulated sugar

3 large eggs

¼ cup freshly squeezed lemon juice

1 teaspoon lemon zest

½ cup heavy cream

1 ½ cups fresh blueberries

1 tablespoon apricot jam or honey (optional)

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1. Preheat oven to 350°F and grease tart pan

2. Whisk together flour, sugar, and salt

3. Cut in cold butter until coarse crumbs

4. Add egg yolk and water, chill 15 minutes

5. Press dough into tart pan and prick bottom

6. Bake crust 15 minutes until lightly golden

7. Whisk sugar and eggs, add lemon juice, zest, and cream

8. Pour filling into baked crust

9. Bake 20-25 minutes until set

10. Cool, refrigerate, top with blueberries and glaze

Use fresh or thawed blueberries

Brush glaze just before serving

Mini tarts are possible with adjusted baking time

Dust with powdered sugar for extra elegance