Blueberry Meringue Tart

A refreshing yet richly flavored blueberry curd, made with fresh blueberries and orange juice, fills this sweet shortcrust pastry. Topped with meringue that is torched to perfection, and some fresh fruit – you’ll want to make sure you have extra tarts, because everyone will be asking for more! Also, the beautiful natural dark purple color of these tarts makes them a show stopper! 

It’s funny, because as a food blogger, we always test our recipes ahead of time. So that means that even though, for example. Valentine’s day is February 14th – I was making and testing all the pink recipe in early January ( and sometimes earlier!). That also means that I created this blueberry curd tart a while back and have been sitting on it, since I didn’t want to mess with all the pretty pink and red vibes! This deep purple tart is just amazing though – and I honestly feel it just tasted better with every bite! First of all, the blueberry curd, which is made with fresh blueberries and fresh squeezed orange juice, is just such a decadent treat. Purple just feels like such a rich color – but it also tastes like it! It definitely doesn’t pack that sour punch that lemon curd does – so if you’re looking for something sweeter, and you love purple – this is your tart! So with this recipe I was able to make 1 larger round tart, 4 mini tarts, and one medium blueberry curd “pie”. I put pie in quotes because I normally use a pie crust when I make a pie, but I decided to go with the shortcrust pastry – and it was just so good! You could also just go with 6-8 mini tarts, or just a few larger ones! So here it is!

What you’ll need. . .

• butter
• flour
• granulated sugar
• salt
• water
• vanilla extract
• almond emulsion
• rum extract
• blueberries
• orange
• cornstarch
• cream of tartar

How to make tart dough

1. Separate your eggs. Beat together two egg yolks with the water.
2. Beat unsalted butter with your paddle attachment in your stand mixer until smooth.
3. In a separate bowl, whisk together flour, sugar, and salt. Add dry ingredients to butter in parts, beating in between additions.
4. Add the eggs/water to the mixture and then the vanilla, almond, rum. Mix.
5. When dough clumps together, remove from stand mixer and wrap well with plastic wrap. Place in fridge overnight. 

How to make blueberry curd

1. Add the blueberries and fresh squeezed orange juice to a small saucepan. Cook on medium until bubbly. Simmer and with a wooden spoon push down to pop some of the berries. Continue to let simmer for 15 minutes. Turn off and let cool.
2. Add to your food processor on high. Strain back into the saucepan, add the orange zest and sugar. Dissolve the cornstarch in a bit of water. Add sugar, egg yolks, eggs, and cornstarch to the saucepan as well. Cook all on medium heat while whisking, until thickened.
3. Add butter one cube at a time and continue to mix until it is melted. Turn off stove and pass the curd through a strainer. Let it come to room temperature, then refrigerate for about 2 hours, or longer.

Blind Baking the Tart Shells

1. Remove dough from refrigerator and roll out on a lightly floured surface. Place in pre-buttered tart pans (with removable bottom). This recipe is enough for about 8 mini tarts, or three larger round tarts. Pre-heat oven to 375F. Prick the tart/s with a fork in a few places, and place in the freezer for about 20 minutes. 
2. Remove from freezer and cover the tart pan with parchment paper and fill middle with dried beans or rice (or pie weights if you have those) so that the dough does not rise while baking. Bake for 15-20 minutes this way. Then remove from oven, remove beans/rice/weights/parchment paper and cover with egg wash  (egg+ 1 tbsp water). Return to oven for a few minutes until golden-brown. Remove and let cool. 

Make meringue

1. Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (about 6 mins).
2. Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla extract and beat to stiff peaks. 

How to Assemble it

1. Pour the blueberry curd into the tart or tarts. Reduce oven temperature to 350F.
2. Bake for 15 minutes, remove, and let cool.
3. Spoon the meringue onto the curd or pipe in a pattern and add decorative fruits – this is where you can be creative and decorate how you like it!. Use a kitchen torch to brown the meringue carefully. Enjoy!

Some Notes . . .

1. This recipe is enough for about 8 mini tarts, or three larger round tarts. I use the tart pans with removable bottoms. Alternatively you can also use deep pie pans, and the recipe should be enough for 2 blueberry meringue pies – bake the same way – but do make sure the shells turn golden so they are done – it may take a little longer if you have a very large pie dish. 
2. Any extra blueberry curd can remain in an airtight container for a couple weeks in the refrigerator. Extra tart dough can remain wrapped in plastic wrap in the refrigerator for up to 3 days. 
3. The rum extract and the almond emulsion are optional for the tart shells. I like the taste they add though!

If you liked this recipe, you might want to try. . . 

1. Lemon Meringue Tart
2. Blood Orange and Berry Curd Tart

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Print Recipe

Blueberry Meringue Tart

A sweet shortcrust pastry shell filled with a beautiful naturally colored purple blueberry curd, and topped with toasted meringue and fresh fruits.

Prep Time30 minutes mins

Cook Time40 minutes mins

Refrigeration time2 hours hrs

Total Time3 hours hrs 10 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry meringue pie, blueberry meringue tart, blueberry orange curd, blueberrycurd, meringue, purple tart, tart

Servings: 3 large tarts

Ingredients

Shortcrust Pastry dough

• 1 cup unsalted butter
• 2 cup flour
• 4 tbsp granulated sugar
• ¼ tsp salt
• 2 egg yolks
• ¼ cup cool water minus 1/2 tbsp
• 1 tsp vanilla
• ¼ tsp almond emulsion
• ¼ tsp rum extract
• 1 egg for egg wash
• 1 tbsp cool water for egg wash

Blueberry curd

• 2 ½ cup blueberries about 18 oz
• ½ cup fresh squeezed orange juice
• ½ tsp orange zest
• 1⅓ cup granulated sugar
• 3 egg yolks save the egg whites for meringue
• 2 whole eggs
• 1 tbsp cornstarch
• 2 tbsp cool water
• 1½ cup unsalted butter cut into cubes

Meringue

• 3 egg whites
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Instructions

Shortcrust pastry dough

• Separate your eggs. Beat together two egg yolks with the water.
• Beat unsalted butter with your paddle attachment in your stand mixer until smooth.
• In a separate bowl, whisk together flour, sugar, and salt. Add these dry ingredients to butter in your stand mixer in 2-3 parts, beating in between additions.
• Add the eggs/water to the mixture and then the vanilla extract, almond emulsion, rum extract. Mix. When dough clumps together, remove from stand mixer and wrap well with plastic wrap. Place in fridge overnight. 

Blueberry Curd

• Add the blueberries and fresh squeezed orange juice to a small saucepan. Cook on medium heat until bubbly. With a wooden spoon push down to pop most of the berries. Let simmer for 15 minutes. Turn off and let cool.
• Add berry mixture to your food processor and process on high. Strain back into the saucepan, and add the orange zest and sugar. Dissolve the cornstarch in water by mixing in a separate glass. Add sugar, egg yolks, whole eggs, and cornstarch mixture to the saucepan as well. Cook all on medium heat while whisking, until thickened.
• Add butter one cube at a time and continue to mix until it is melted. Turn off stove and pass the curd through a strainer. Let it come to room temperature, then refrigerate for about 2 hours, or longer.

Meringue

• Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (about 6 mins).
• Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla extract and beat to stiff peaks. 

Assembly

• Remove the pastry dough from refrigerator and roll out on a lightly floured surface, to about ¼ inch thick. Place in pre-buttered tart pans (with removable bottoms). Pre-heat oven to 375F. Prick the bottom of the tart(s) with a fork and place in the freezer for about 20 minutes. 
• Remove from freezer and cover the tart pan with parchment baking paper and fill middle with dried beans or rice (or pie weights if you have those) so that the dough does not rise while baking. Bake for 15-20 minutes this way.
• Remove from oven, remove beans/rice/weights/parchment paper and cover with egg wash (1 egg+ 1 tbsp water). Return to oven for 10-15 minutes- until golden-brown. Remove and let cool. 
• Pour the blueberry curd into the tart or tarts. Reduce oven temperature to 350F.
• Bake for 15 minutes, remove, and let cool.
• Spoon the meringue onto the curd or pipe in a pattern and add decorative fruits - this is where you can be creative and decorate how you like it! Use a kitchen torch to brown the meringue carefully.

Notes

1. This recipe is enough for about 8 mini tarts, or three larger round tarts. I use the tart pans with removable bottoms. Alternatively you can also use deep pie pans, and the recipe should be enough for 2 blueberry meringue pies. 
2. Any extra blueberry curd can remain in an airtight container for a couple weeks in the refrigerator. Extra tart dough can remain wrapped in plastic wrap in the refrigerator for up to 3 days.