Our neighbor Assana had a bunch of extra blueberries and I had a few Meyer lemons so I thought I’d make this really nice, refreshing tart. There’s a full recipe in The Pie and Pastry Bible, but I took bits and pieces from other sources. The lemon curd is my standard, perfect lemon curd recipe from Fine Cooking. I used a pastry Recipe from David Lebovitz’s site because the method intrigued me. The crust was good and really easy to make, but I thought it cracked too much, which made handling slices of the tart difficult.