Sharp Lemon & Blackberry Sweet Pastry Tart Recipe

Make dough

In a large bowl, whisk together 1.5 cups flour, 2 tsp sugar and 1 tsp salt. Add the 0.5 cup cold butter cubes and 0.25 cup grated cold butter. Using a pastry cutter or fingertips, rub the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 turns).

Add wet ingredients

Whisk together 1 egg yolk, 0.5 tsp vanilla and 2 tbsp ice water in a small bowl. Sprinkle the egg mixture over the flour-butter mixture and gently fold with a spatula until dough begins to come together. If dry, add up to 1 tbsp additional ice water, 1 tsp at a time. Do not overwork.

Chill

Turn dough onto lightly floured surface, press into a flat disk, wrap tightly in plastic and chill in refrigerator for at least 30 minutes (up to 2 hours).

Blind bake tart shell

Preheat oven to 375°F (190°C). Roll chilled dough on lightly floured surface to about 1/8 inch thick and fit into a 9-inch (23 cm) tart pan with removable bottom, trimming excess and crimping edges as desired. Prick bottom lightly with a fork. Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges are golden. Allow to cool while preparing filling. Reduce oven temperature to 325°F (163°C) if you prefer to finish the curd in the tart shell.

Cook curd

In a medium heatproof bowl, whisk together 3 whole eggs, 3 tbsp granulated sugar, 1 tsp cornstarch and 0.25 tsp salt until smooth. Stir in 0.75 cup fresh lemon juice and 2 tbsp lemon zest. Set a saucepan with 1–2 inches of simmering water (double boiler). Place bowl over but not touching the water and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Temperature should reach roughly 170–175°F (77–80°C).

Finish curd

Remove bowl from heat and immediately whisk in the 6 tbsp softened butter, one tablespoon at a time, until glossy and fully incorporated. Pass the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest if you want an extra-smooth curd. Cover surface with plastic wrap to prevent a skin and cool to room temperature, then refrigerate until slightly thickened, about 30–45 minutes.

Fill tart

When the curd is chilled and the tart shell is cooled, pour the lemon curd into the shell and smooth the top with an offset spatula. Chill the filled tart in the refrigerator for at least 1 hour to set fully (2 hours recommended).

Prepare blackberries

Wash and gently pat dry 2 cups fresh blackberries. If berries are very large, halve them horizontally; leave smaller berries whole for a varied texture.

Arrange and glaze

Once tart filling is set, arrange the blackberries over the lemon curd in a single layer or an overlapping pattern, covering most of the surface. Warm 2 tsp apricot jam with 1 tsp water in a small saucepan or microwave until loosened, then brush sparingly over the berries to gloss (optional).

Final touches

Dust the edges with 1 tbsp powdered sugar and scatter 1 tsp lemon zest over the top for brightness. Garnish with mint leaves if using. Return tart to refrigerator for 15–20 minutes to allow glaze to set. Bring tart to room temperature for 15 minutes before slicing for best texture.