Ingredients
Prep Time: 20 mins
Total Time: 35 mins
For the pâte sablée:
115 grams (4.05 ounces) butter, at room temperature
80 grams (1/3 cup+1 tablespoon) granulated sugar
1 large egg
½ teaspoon vanilla extract
200 grams ( 1¾ cup minus 1 tablespoon) all-purpose flour, sifted
50 grams (1/3 cup) almond meal
For the lemon curd:
160 ml (2/3 cup) fresh lemon juice
1 tablespoon lemon zest, grated
150 grams (3/4 cup) granulated sugar
2 large eggs, at room temperature
Topping:
fresh blueberries
powdered sugar for dusting (optional)
Preparation
