This layered, summery blueberry-lemon tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.
Where the Recipe is From
I’ve had my nose stuck in the new America’s Test Kitchen cookbook, Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America’s Test Kitchen) since mid-July when I received it from America’s Test Kitchen.
This Blueberry–Lemon Curd Tart caught my eye from the very beginning; I kept getting drawn back to its stunning colors and striking layers. And although it takes a few hours to make, it’s fairly easy to prepare and is so refreshingly delicious, delightfully tart, and perfectly sweetened.
Honey is used in both the lemon and blueberry layers, pairing well with both fruits. Sucanat is used in the tart crust and offers a deep sweetness with just a touch of molasses.
Having interned at ATK during the summer of 2014, I knew this book, like all of their others, was going to be amazing. Packed full of both classics and new favorites, this book of foolproof recipes was bound to deliver. And did it ever!
Not only is each recipe developed using only natural sweeteners; they are also developed to be lower in sugar content (30-50% lower than their traditional counterparts). And honestly, I was a bit skeptical about the book before I received it.
I assumed that if the recipes were lower in sugar they must be calling for sweeteners like Splenda, Stevia, or Monkfruit; sweeteners I would rather not use due to their flavor and extensive processing.
I was pleasantly surprised to find that wasn’t the case, which makes these recipes that much more impressive. The editors at ATK had to completely re-think the baking and cooking process of recipes utilizing sugar.
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