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Perfect Lemon Shortbread Tart Recipe with Blueberry Curd and Fresh Thyme

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A buttery shortbread crust tart topped with tangy blueberry curd and fresh thyme, offering a unique and elegant dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, cold and cut into cubes
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1 cup (150 g) fresh or frozen blueberries
  • ½ cup (100 g) granulated sugar
  • 3 large egg yolks, room temperature
  • ¼ cup (60 ml) fresh lemon juice (about 1–2 lemons)
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 tablespoon lemon zest (from about 1 lemon)
  • Fresh thyme leaves (about 1 tablespoon, lightly chopped)
  • Extra lemon zest for topping
  • Powdered sugar (optional, for dusting)

Instructions

  1. Make the Shortbread Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and vanilla extract. Blend with an electric mixer or pastry cutter until mixture resembles coarse crumbs with some pea-sized bits (3-5 minutes).
  2. Press and Chill: Transfer dough into a 9-inch tart pan, pressing evenly into bottom and sides. Cover with plastic wrap and chill in fridge for at least 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10-12 minutes until golden and set. Cool on wire rack.
  4. Prepare the Blueberry Curd: In a medium saucepan, combine blueberries and sugar. Cook over medium heat, mashing occasionally, until blueberries break down and mixture thickens (about 8 minutes). Strain through fine mesh sieve to remove skins.
  5. Cook the Curd: Return strained juice to saucepan. Whisk in egg yolks, lemon juice, and lemon zest. Cook on low heat, stirring constantly, until thickened and coats back of spoon (5-7 minutes). Remove from heat and stir in butter until melted and smooth. Let cool slightly.
  6. Assemble the Tart: Pour blueberry curd into cooled shortbread crust, smoothing top with spatula. Refrigerate for at least 2 hours to set.
  7. Finish and Garnish: Just before serving, sprinkle fresh thyme leaves and extra lemon zest over tart. Optionally dust with powdered sugar.

Notes

Keep butter cold for a flaky crust. Chill crust before baking to prevent shrinking. Stir blueberry curd constantly on low heat to avoid curdling. Strain curd for smooth texture. Chill tart fully before slicing for clean cuts. Fresh thyme added just before serving preserves flavor. Can substitute gluten-free flour or vegan butter for dietary needs.

Nutrition

Keywords: lemon tart, shortbread crust, blueberry curd, fresh thyme, dessert, easy tart recipe, summer dessert, berry tart

Find it online: https://eliplate.com/perfect-lemon-shortbread-tart-recipe-with-blueberry-curd-and-fresh-thyme-easy-step-by-step-guide/