Lemon Blueberry Tart Recipe

Introduction

This Lemon Blueberry Tart brings together the bright, tangy flavor of lemon with the sweet burst of fresh blueberries in a creamy, buttery crust. It’s a perfect balance of tart and sweet, ideal for a light dessert or an afternoon treat.

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: Blueberry Sauce – In a small bowl, mix cornstarch and lemon juice until dissolved. In a saucepan over medium heat, warm blueberries and 2 teaspoons sugar, stirring and mashing berries for 3 minutes. Add cornstarch mixture and cook 2 more minutes until thickened. Remove from heat and set aside at room temperature.
2. Step 2: Preheat the oven to 350°F (177°C).
3. Step 3: Crust – In a medium bowl, combine melted butter, 1/4 cup sugar, vanilla, and salt. Stir in the flour until completely combined; the dough will be thick and greasy. Press the dough firmly into a 9-inch tart pan, covering bottom and sides evenly. Use a measuring cup bottom if needed to pack it down.
4. Step 4: Bake crust for 15 minutes or until edges are lightly browned. Remove and poke several holes in the crust with a fork (not all the way through) to help the filling adhere.
5. Step 5: Filling – Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth. Pour into warm crust.
6. Step 6: Stir the blueberry sauce to loosen it if thickened. Spoon half of the sauce over the filling in dollops. Using a toothpick or knife, gently swirl the sauce into the filling. Gently shimmy the pan to help the filling settle.
7. Step 7: Bake for 17-19 minutes, until the center no longer jiggles but is still slightly sticky. Avoid overbaking to keep the filling creamy and soft.

Tips & Variations

• Use fresh blueberries for a more vibrant flavor, but frozen can work fine if kept frozen until use.
• If your blueberry sauce thickens too much before swirling, warm it briefly in the microwave to loosen.
• For extra zest, add a little more lemon zest to the filling, but be careful not to overpower the delicate balance.
• Serve with whipped cream or a scoop of vanilla ice cream for a richer dessert experience.

Storage

Store the tart covered in the refrigerator for up to 3 days. Before serving, let it come to room temperature for the best texture. Reheat slightly in a low oven if desired, but this tart is usually best enjoyed chilled for a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the tart?

Yes, frozen blueberries work well if you keep them frozen until you’re ready to cook the sauce. Do not thaw them first to avoid excess liquid.

How do I know when the tart is done baking?

The tart is done when the center no longer jiggles with a gentle shake, but the top should still be slightly sticky. It will continue setting as it cools and chills in the fridge.

Lemon Blueberry Tart Recipe

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★★★★★

5 from 60 reviews

This Lemon Blueberry Tart features a buttery, tender crust filled with a creamy lemon custard swirled with fresh blueberry sauce. The perfect balance of tart and sweet, this visually stunning dessert is ideal for spring or summer gatherings and is sure to impress with its vibrant flavors and smooth texture.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 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

For Garnish

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

Instructions

1. Prepare Blueberry Sauce: In a small bowl, mix together cornstarch and lemon juice until cornstarch dissolves. Warm blueberries and sugar in a small saucepan over medium heat, stirring and mashing for 3 minutes. Add cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool at room temperature.
2. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
3. Make the Crust: In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Stir in flour until fully combined forming a thick, slightly greasy dough. Press the dough evenly into a 9-inch tart pan, covering bottom and sides firmly. Use a measuring cup bottom if needed.
4. Bake Crust: Bake the crust for 15 minutes or until edges are lightly browned. Remove and poke several fork holes on the surface, being careful not to pierce through the crust, to help filling adhere.
5. Prepare Filling: Whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk together until smooth.
6. Assemble Tart: Pour the filling into the warm crust. Stir the blueberry sauce to loosen if thick, then drop spoonfuls of about half the sauce onto the filling. Using a toothpick or knife, gently swirl the sauce throughout the filling. Gently shake the pan to settle the mixture.
7. Bake Tart: Bake for 17-19 minutes, until the center is set but still slightly sticky to the touch. Avoid over-baking to maintain a creamy texture. Let cool before serving.
8. Serve: Garnish with lemon slices, fresh blueberries, reserved blueberry sauce, and whipped cream as desired.

Notes

• Do not thaw frozen blueberries for the sauce; use them straight from the freezer for better texture and color.
• Use a tart pan with a removable bottom for easy serving.
• If the blueberry sauce thickens too much before swirling, warm it briefly in the microwave to loosen.
• Avoid over-baking the filling to keep the texture creamy and soft.
• This tart tastes best chilled or at room temperature.

Keywords: lemon blueberry tart, lemon tart, blueberry dessert, baked dessert, summer tart, creamy lemon tart, fruit tart