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Photograph by Ray Stockwell

Hey there! Let’s whip up some **Blueberry-Lemon Curd Tartlets** that’ll knock your socks off. You’re going to make about 6 of these bad boys.

 

**What you need:**

– A whole lot of butter (2 sticks, or 230g, make sure it’s chillin’ at room temp)

– A cup of sugar (200g of the sweet stuff)

– Just a pinch of kosher salt (1/4 teaspoon to be exact)

– Vanilla extract for that sweet aroma (2 teaspoons should do)

– Optional: 1/2 teaspoon of almond extract if you’re feeling nutty

– Flour power! 2 1/2 cups (310g) of all-purpose flour

– Ground almonds, nice and fine (1 cup or 115g)

– Optional again: Some fresh rosemary, chopped up (2 1/2 teaspoons)

– Blueberry lemon curd (a whole batch, which is like 4 cups)

– Fresh blueberries to make it look pretty (1/4 cup)

– Chopped and toasted almonds for extra crunch (1/4 cup)

– A few mint leaves to top it off

 

**Here’s how you make magic happen:**

  1. Crank up your oven to 350°F, and let’s get that rack in the middle.
  2. For the crust: Get your mixer out and beat the butter, sugar, salt, and extracts until smooth. Toss in the flour, ground almonds, and rosemary if you use it. Mix it on low until it’s all crumbly and sticks together when you squeeze it. Make 6 dough balls, press them into your tart pans, and give the bottoms a little fork action.
  3. Pop those crusts in the freezer for a quick 15 minutes. Then bake them on a sheet until golden brown, about 25 to 30 minutes. Let them cool off before you take the sides off the pans.
  4. Spoon that luscious blueberry-lemon curd into each crust and briefly chill them. If your curd’s already cold, just an hour will do. Sprinkle on some blueberries, almonds, and mint to make them look as good as they taste.

 

**For the Blueberry Lemon Curd:**

This stuff is like regular lemon curd but with a blueberry twist. It’s going to be the star of your breakfast table.

 

**You’ll need:**

– Blueberries (2 cups, fresh or frozen)

– The zest from 3 lemons, nice and fine

– A splash of water (1 tablespoon)

– More butter (1/4 pound or 115g, room temp again)

– Sugar (1 1/4 cups or 250g)

– A couple of large eggs

– 3 extra yolks, because why not?

– Lemon juice (1/2 cup or 120ml, squeeze those lemons!)

– Just a hint of kosher salt (1/8 teaspoon)

– Optional: Cornstarch (2 teaspoons) if you want that curd extra thick

 

**And here’s what you do:**

  1. Toss the blueberries, lemon zest, and water into a saucepan and cook until the berries are soft and bursting. Mash them up a bit as they cook.
  2. Strain the berry goodness into a bowl, and don’t forget to scrape the puree from the bottom of the strainer.
  3. Beat the butter and sugar together until they’re best friends. Add the eggs and yolks individually, then mix in the lemon juice, blueberry puree, salt, and cornstarch. It’ll look weird at first, but trust the process.
  4. Cook this mix on low heat until it’s nice and thick, stirring all the while. Keep an eye on it, or you’ll have a lemony omelet.
  5. Strain it one more time, then jar it up. Let it cool down before you stick it in the fridge. If you’re using it for the tarts immediately, just let it get to room temperature.

 

And there you have it! Get ready to impress with these tartlets that are as fun to make as they are to eat. Enjoy!