Lemon Blueberry Tart Recipe

Introduction

This Lemon Blueberry Tart is a delightful balance of tangy lemon and sweet blueberry in a buttery crust. Perfect for spring and summer gatherings, it offers a creamy filling with a swirl of fresh blueberry sauce that’s both beautiful and delicious.

Ingredients

• 1 teaspoon cornstarch
• 2 teaspoons lemon juice (or water)
• 1 cup (140g) fresh or frozen blueberries (do not thaw)
• 2 teaspoons granulated sugar
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 (14 ounce weight) can full-fat sweetened condensed milk
• 6 Tablespoons (90ml) lemon juice (about 2 lemons)
• 1 teaspoon lemon zest (1 lemon)
• 1 large egg yolk
• Lemon slices, blueberries, leftover blueberry sauce, whipped cream (for garnish)

Instructions

1. Step 1: Make the blueberry sauce by mixing cornstarch and lemon juice in a small bowl until dissolved. Warm blueberries and 2 teaspoons sugar in a saucepan over medium heat, stirring and mashing for 3 minutes. Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and set aside to cool.
2. Step 2: Preheat oven to 350°F (177°C).
3. Step 3: Prepare the crust by mixing melted butter, 1/4 cup sugar, vanilla, and salt in a bowl. Add flour and stir until combined. Press the dough firmly into a 9-inch tart pan, covering the bottom and sides evenly.
4. Step 4: Bake the crust for 15 minutes until edges are lightly browned. Remove and poke small holes in the warm crust with a fork.
5. Step 5: Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk for the filling. Pour the filling into the warm crust.
6. Step 6: Stir the blueberry sauce and drop spoonfuls on top of the filling using about half the sauce. Gently swirl the sauce into the filling with a toothpick or knife. Shake the pan gently to level the filling.
7. Step 7: Bake for 17-19 minutes until the center no longer jiggles when tapped lightly. Avoid over-baking for a creamy texture.
8. Step 8: Cool the tart at room temperature, then chill uncovered in the refrigerator for at least 2 hours or up to 1 day. Cover if chilling longer than 2 hours. Remove tart pan sides if removable before serving.
9. Step 9: Slice and serve with lemon slices, fresh blueberries, leftover sauce, or whipped cream as desired.

Tips & Variations

• Use fresh blueberries if possible for the best flavor, but frozen berries work well if not thawed before cooking.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
• If you prefer a more tart filling, add extra lemon zest or lemon juice to taste.
• Swirling the blueberry sauce gently helps create a pretty marbled effect and prevents the filling from becoming too dense.

Storage

Store leftover tart covered tightly in the refrigerator for up to 1 week. Reheat slices gently at room temperature or enjoy chilled. The tart can also be served cold straight from the fridge for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this tart?

Yes, frozen blueberries work well as long as they are used without thawing to prevent excess liquid in the sauce.

How do I know when the tart is fully baked?

The tart is done when the center no longer jiggles when you gently tap the pan. It should still look slightly sticky on top to keep a creamy texture after cooling.

Lemon Blueberry Tart Recipe

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★★★★★

4.7 from 57 reviews

This Lemon Blueberry Tart is a delightful blend of tangy lemon filling and sweet blueberry sauce nestled in a buttery, tender crust. The tart features a luscious, creamy lemon custard swirled with vibrant blueberry sauce, baked to perfection, and chilled to a smooth, soft texture. Perfect for a refreshing dessert that’s bursting with bright citrus and juicy berry flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Sauce

• 1 teaspoon cornstarch
• 2 teaspoons lemon juice (or water)
• 1 cup (140g) fresh or frozen blueberries (do not thaw)
• 2 teaspoons granulated sugar

Crust

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour (spooned & leveled)

Filling

• 1 (14 ounce weight) can full-fat sweetened condensed milk
• 6 Tablespoons (90ml) lemon juice (about 2 lemons)
• 1 teaspoon lemon zest (1 lemon)
• 1 large egg yolk

Garnishes (optional)

• Lemon slices
• Blueberries
• Leftover blueberry sauce
• Whipped cream

Instructions

1. Make Blueberry Sauce: In a small bowl, dissolve cornstarch in lemon juice using a fork and set aside. Warm blueberries and 2 teaspoons sugar in a small saucepan over medium heat for 3 minutes, stirring and mashing berries to break them up. Stir in the cornstarch mixture and cook for 2 more minutes until the sauce thickens, mashing as desired. Remove from heat and let cool at room temperature. Reserve about half for swirling in the tart and the rest for garnish.
2. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the tart crust and filling.
3. Prepare Crust: In a medium bowl, mix melted butter, 1/4 cup sugar, vanilla extract, and salt. Add flour and stir to combine until a dense, greasy dough forms. Press the dough evenly into a 9-inch tart pan, covering the bottom and sides firmly. Use a measuring cup bottom to help press it evenly if needed.
4. Bake Crust: Bake the crust for 15 minutes or until edges are lightly browned. Remove from oven and poke holes in the warm crust with a fork to help the filling adhere.
5. Prepare Filling: Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and combined.
6. Assemble Tart: Pour the filling into the warm crust. Warm the reserved blueberry sauce if too thick and drop spoonfuls over the filling using about half the sauce. Use a toothpick or knife to gently swirl the sauce into the filling, then gently shimmy the tart pan to help the mixture settle evenly.
7. Bake Tart: Bake for 17-19 minutes until the center barely jiggles with a light tap. Avoid overbaking to maintain a creamy texture; the tart should still be slightly sticky on top.
8. Cool and Chill: Remove from oven and cool completely on a rack. Then chill uncovered in the refrigerator for at least 2 hours or up to 1 day. Cover if chilling longer than 2 hours. Remove tart pan sides if removable before serving.
9. Serve: Slice and serve the tart with optional garnishes such as lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream.
10. Store Leftovers: Cover leftovers tightly and refrigerate for up to 1 week for best freshness.

Notes

• Use frozen blueberries without thawing for the sauce to maintain color and texture.
• Do not overbake the tart to avoid a rubbery texture; a slightly sticky filling is ideal.
• Poking holes in the crust after baking helps the filling adhere better and avoids separation.
• The tart is best when chilled at least 2 hours to allow filling to set properly.
• Swirling the blueberry sauce gently ensures beautiful marbling without mixing fully.
• Use the reserved blueberry sauce as a delicious garnish for serving.

Keywords: lemon blueberry tart, lemon dessert, blueberry tart, lemon custard tart, summer dessert, baked tart