Step 1: Make the Tart Crust

1. In a food processor, combine flour, powdered sugar, and salt

2. Add cold butter and pulse until the mixture resembles coarse crumbs

3. Add egg yolk and 1 tbsp cold water; pulse just until dough comes together—add more water if needed

4. Press dough into a disc, wrap in plastic, and chill for 30 minutes

Step 2: Bake the Crust
5. Preheat oven to 375°F (190°C)
6. Roll chilled dough into a circle and press it into your tart pan
7. Prick the bottom with a fork and chill again for 10 minutes
8. Line with parchment and fill with pie weights or dried beans
9. Bake for 15 minutes, then remove weights and bake another 10–12 minutes until golden brown
10. Cool completely before adding filling

Step 3: Make the Lemon Curd
11. In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs
12. Cook over medium heat, whisking constantly until the mixture thickens (about 8–10 minutes)
13. Remove from heat and whisk in butter until smooth
14. Strain through a fine mesh sieve into a clean bowl for extra smoothness
15. Let cool slightly, then pour into cooled tart shell and smooth the top
16. Refrigerate for at least 2 hours or until set

Step 4: Add the Blueberries
17. Once the curd is set, top with fresh blueberries in a single or decorative layer
18. Optional: Warm honey or apricot jam slightly and brush over the berries for a glossy finish
19. Chill until ready to serve

Step 5: Serve and Enjoy
20. Just before serving, dust with powdered sugar if desired
21. Slice and serve chilled