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Lemon Blueberry Tart Recipe

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★★★★★

4.8 from 136 reviews

This luscious Lemon Blueberry Tart features a buttery crust and a creamy lemon filling swirled with homemade blueberry sauce. Perfectly balanced with tart citrus and sweet blueberries, this easy-to-make dessert is ideal for any occasion, offering a fresh and fruity treat that can be served chilled and adorned with fresh fruit and whipped cream.

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 the Blueberry Sauce: In a small bowl, dissolve the cornstarch in lemon juice using a fork. In a small saucepan over medium heat, warm the blueberries and sugar together for about 3 minutes, stirring occasionally and mashing the berries against the pan. Stir in the cornstarch mixture and cook for another 2 minutes while mashing to thicken. Remove from heat and let cool at room temperature until needed.
  2. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
  3. Prepare the Crust: In a medium bowl, mix melted butter, sugar, vanilla extract, and salt. Add the flour and stir until combined forming a thick, greasy dough. Press this dough evenly into a 9-inch tart pan, packing firmly on the bottom and around the sides using your hands or the bottom of a measuring cup.
  4. Bake the Crust: Bake the crust for 15 minutes until edges are lightly browned. Remove from oven and poke shallow holes all over the surface with a fork to help the filling adhere.
  5. Prepare the Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and well combined.
  6. Assemble Tart: Pour the filling into the warm crust. Stir the separated blueberry sauce (which may have thickened) and drop spoonfuls of about half the sauce over the filling. Use a toothpick or knife to gently swirl the sauce into the filling, then shimmy the pan to even out the layers.
  7. Bake the Tart: Bake for 17 to 19 minutes, until the center no longer jiggles with a gentle tap. The tart will still be slightly sticky on top. Avoid overbaking to prevent a rubbery texture; it’s better to underbake slightly because it will firm up during chilling.
  8. Cool and Chill: Remove the tart from the oven and cool completely on a rack. Then refrigerate uncovered for at least 2 hours or up to 1 day (cover if chilling longer). Remove tart pan sides before serving if yours are removable.
  9. Serve: Slice the tart and garnish with reserved blueberry sauce, lemon slices, fresh blueberries, and whipped cream as desired.
  10. Store Leftovers: Cover leftovers tightly and refrigerate for up to one week.

Notes

  • Use fresh or frozen blueberries for the sauce, but do not thaw frozen before cooking.
  • Press the crust dough firmly and evenly to prevent cracks during baking.
  • Poking holes in the crust helps the filling adhere and prevents bubbling.
  • Be careful not to overbake the tart; it should be creamy and soft, not rubbery.
  • Chilling is essential for the filling to set properly and enhance flavor.
  • The leftover blueberry sauce is perfect for drizzling over the tart or serving as a side condiment.
  • Use a removable tart pan for easy slicing and serving.
  • For best results, prepare the tart a day ahead to allow chilling time.

Keywords: Lemon blueberry tart, blueberry sauce, lemon tart dessert, creamy lemon tart, homemade tart, fruit tart recipe

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