This wonderful lemon-blueberry tart is filled with a tangy lemon curd and is topped with whipped creme fraiche and a garnish of candied lemon zest.

How to make Lemon-Blueberry Tart

Ingredients

• 6 lemons, scrubbed
• 2 cups granulated sugar
• Superfine sugar, for coating
• All-purpose flour, for dusting
• Easy Pate Sucree for Tarts (see below)
• Lemon Curd for Lemon-Blueberry Tart
• 1 cup creme fraiche
• 2 tablespoon confectioners’ sugar
• 1 cup blueberries, washed and picked over
• 3 tablespoons apricot jam

Directions

Make the candied lemon zest:

1. 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.
2. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
3. 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.
4. Drain zest and let cool on a wire rack.
5. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar.
6. The candied lemon zest can be stored in an airtight container for up to several weeks.

Prepare tart crust:

1. 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.

Bake crust:

1. 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.
2. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack.

Add lemon curd and bake:

1. 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.
2. Make whipped creme fraiche:
3. Whisk together creme fraiche and confectioners’ sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.

Make blueberry jam:

1. Place blueberries in a small bowl.
2. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes.
3. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam.

Assemble tart and serve:

1. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.

How to make Pâte Sucrée

This recipe for pâte sucrée produces a crisp, buttery crust that’s perfect for using in pies and tarts.

Ingredients

• 1 ¼ cups all-purpose flour
• 4 ½ teaspoons sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten
• 2 tablespoons ice water, plus more if needed

Directions

1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse.
2. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds).
3. Shape into a disk. Wrap in plastic, and refrigerate for at least 1 hour (up to 2 days)