Lemon Blueberry Tart

Ingredients

• Crust

  • ¾ cup (150 g) unbleached all-purpose flour
  • ¼ cup (53 g) sugar
  • ¼ tsp salt
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • 1 tbsp (15 ml) cold water
  • 1 egg yolk

• Lemon Curd

  • ¾ cup (175 g) sugar
  • 2 tbsp cornstarch
  • Grated zest of 2 lemons
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup (75 ml) water
  • 1/3 cup (75 ml) lemon juice
  • ½ cup (114 g) unsalted butter

• Topping

  • 2 tbsp (30 ml) apricot jam
  • 1 tbsp (15 ml) water
  • 3 cups (450 g) fresh blueberries