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1
Pulse the flour and sugar in a food processor to combine.
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2
Add the butter; pulse until the mixture resembles coarse meal.
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3
In a small bowl, lightly beat the egg yolk and ice water.
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4
With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together.
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5
Place on plastic wrap; press to flatten into a disk.
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6
Wrap; chill at least 1 hour.
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7
Preheat the oven to 350F.
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8
On a clean work surface, roll out the dough 1/8 inch thick.
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9
Using a 3 1/2-inch biscuit cutter, cut out 15 rounds.
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10
Fit the rounds into pans; press into the bottom and sides.
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11
Chill at least 30 minutes.
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12
Line the tarts with parchment; fill with pie weights or dried beans.
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13
Bake 15 minutes; remove the paper and weights.
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14
Continue baking until golden, about 10 minutes.
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15
Transfer to a wire rack to cool completely.
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16
Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar.
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17
Transfer to a parchment-lined baking sheet; let dry 30 minutes.
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18
Remove the tart shells from the pans.
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19
Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry.
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20
Serve chilled or at room temperature.
