Lemon Curd Tart with Blueberry Compote

This delightful Lemon Curd Tart combines the traditional zesty flavor of lemon curd with a creative touch of fresh blueberry compote. The buttery tart crust complements the smooth, tangy filling, while the sweet-tart blueberries add a refreshing burst of flavor, making it a perfect dessert for any occasion. This recipe is vegetarian and can be made gluten-free by using a suitable crust.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons cold water
• 1 cup granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1/4 cup unsalted butter, cut into pieces
• 1 cup fresh blueberries
• 1/4 cup granulated sugar (for compote)
• 1 tablespoon lemon juice (for compote)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine flour, powdered sugar, and salt. Add the cold butter and mix until crumbly.
3. Stir in the egg yolk and cold water until the dough comes together. Press into a 9-inch tart pan and prick the bottom with a fork.
4. Bake the crust for 15-20 minutes until lightly golden. Let it cool.
5. In a saucepan, whisk together granulated sugar, eggs, egg yolks, lemon juice, and lemon zest over medium heat until thickened, about 8-10 minutes.
6. Remove from heat and stir in butter pieces until melted and smooth. Pour the lemon curd into the cooled tart shell and chill for at least 2 hours.
7. For the blueberry compote, combine blueberries, 1/4 cup sugar, lemon juice, and vanilla in a small saucepan. Cook over medium heat, stirring gently until the blueberries burst and the mixture thickens, about 5-7 minutes.
8. Let the compote cool, then spoon it over the chilled lemon curd tart before serving.