Poppin’ tags this blueberry lemon tart (it is f*cking awesome)

Blueberry Lemon Tart

Everybody likes pop. You might be a hip downtown aesthete, a strangely-haired Hoosier, a B-girl, a King or perhaps just a jiggly pile of dough. At least for last week, “pop” in Gourmandistan simply referred to Blueberry Lemon Tart.

As we near the end of local blueberry season, Michelle felt like making at least one last blueberry dessert. She turned to a recipe from Alice Waters’ Chez Panisse Fruit, remembering how she liked this combination of blueberry and lemon curd.

Once the tart was done, we remarked again that what makes it so special is the pop of fresh blueberries, put at the last minute into the quick jam-like topping. Bright and lively, they add to the already delicious combination of blueberry and lemon and seem to keep the tart tasting fresh for several days. (While Steve has been known to sneak “chicken portions,” Michelle usually gives up on a tart after a day or two.)

If there are still blueberries where you are and you’re looking for a come-up, you may want to check it out.


(adapted from Alice Waters’ Chez Panisse Fruit)

  • 1 pre-baked 9-1/2″ pâte sucrée or other sweet tart shell*

Lemon curd:

  • Grated zest of 2 lemons
  • 6 TB lemon juice
  • 3 TB water
  • 1/2 c. sugar
  • 1 stick (4 oz.) butter
  • Pinch of salt
  • 3 whole eggs
  • 3 egg yolks

Put lemon zest, lemon juice, water, sugar, butter and salt in a heavy saucepan.  Heat over low heat, stirring, until sugar is dissolved and butter is melted.

Whisk eggs and yolks together in a bowl. Slowly add the hot lemon mixture to the eggs, whisking all the time. Then, return the mixture to the saucepan.  Cook over low heat, stirring constantly, until mixture thickens. (This should take around 5 minutes.)

Strain the curd through a fine-meshed sieve. Pour into prepared crust.

Blueberry Topping:

  • 3 c. blueberries
  • 1/4 c. sugar
  • 2 TB water

Put half the blueberries in a small saucepan along with the sugar and water. Cook over medium heat for about 5 minutes, smashing the berries with a potato masher. Stir in remaining berries (leaving them whole). After about 30 seconds, remove from heat. Spoon blueberry mixture over lemon curd in the tart.

* Sweet doughs can be difficult to work with, particularly in hot weather. After an unsuccessful stab at a real pâte sucrée, we returned to Alice Medrich’s wonderfully easy and delicious crust recipe. It uses melted butter and you just pat it into the pan rather than rolling it out.


  1. Blueberries, lemon curd, hot weather. Perfect. “Smashing the blueberries with a potato masher…” I’m sorry, this just took me over the the top, as I envisioned some heat-crazed pastry chef venting his rage on the blueberries. Hilarious. Ken

    • I tried the called-for wooden spoon. But it didn’t work! Isn’t that one of the great things about cooking, though? One can take out lots of frustrations. 🙂

  2. That is just fantastic. Blueberries, as I often moan, seem to be rare in our part of France even though pictures of myrtilles seem to on the packaging of all ready made pastry packs: odd. This is going to get made. Lovely pics, guys, and nice post.

    • We do lots of screaming around here, so worry not. 🙂 Do try that crust method in the link if you haven’t. It’s really great. I love Alice Medrich’s recipes because she so often uses melted butter. You never have to plan ahead.

  3. I LOVE the title of this post! I happen to love the song too. My sis-in-law brought me some lemons a few months ago when she came to visit and I was blown away by how amazing they were compared to the limes you get here in Bombay. YOu just don’t fine lemons in the markets here! And blueberries and lemons are a match made in heaven. I just wish we got more of them here!

  4. How beautiful is that tart! Your lemon curd looks baby butt smooth. Bravo you too!

    And now that you have successfully worked Macklemore and Ryan Lewis into a post, onto the Daft Punk challenge! 🙂

  5. I love the flavors of this delicious tart. I make a similar blueberry lemon curd tart…it is the first thing I make with the wild blueberries I pick from bushes that surround our apple orchard.

  6. My favorite combination of citrus and berries – blueberry and lemon. 🙂 Your introductory paragraph really pulled me in. A legendary tart for an acclaimed chef – love it. And that feature photo – just outstanding. NICE.

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