Here it is, in all its glory! I'm hoping someone will offer to take it off my hands before I devour the entire thing.
The final step was making the blueberry topping. It's a rather simple process:
1) Assemble the ingredients: 1/3 c of water, 2-1/2 c blueberries (washed and drained), 2 tsp cornstarch, 1 tsp freshly squeezed lemon juice.
For the amount of glaze, I think I could easily have used 3 or even 3-1/2 cups of blueberries.
2) Combine sugar and cornstarch; add liquids. Bring to a boil, stirring almost constantly; boil for 30 seconds. Take off heat; dump in blueberries and toss to coat. (I used a gently swirling motion.)
3) Arrange gently on lemon curd tart. 2-1/2 cups of berries were enough to cover the tart completely, with a little extra.
I dropped this tart off at a friends' but she left me about 1/4...it's gone now! Evidently I need to work on my pastry skills because the crust was tough! Tasty, but tough. If any of you have tips for making pastry dough, please leave me a comment; I'd love to hear from you!
The taste of the blueberries together with the lemon curd was heavenly though!