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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/lemon-blueberry-tart-recipe/