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Lemon Blueberry Tart Recipe

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★★★★★

4.2 from 38 reviews

This Lemon Blueberry Tart features a buttery crust filled with a creamy lemon custard swirled with a tangy homemade blueberry sauce. Perfectly balanced with fresh blueberries and bright lemon flavors, this tart is a delightful dessert to make ahead and chill, serving up a refreshing treat for any occasion.

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

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

Instructions

  1. Prepare Blueberry Sauce: In a small bowl, dissolve the 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, mashing occasionally to break them down. Stir in the cornstarch mixture and cook for 2 more minutes until sauce thickens, mashing to desired consistency. Remove from heat and let cool at room temperature. Reserve about half the sauce for swirling in the filling, with extra saved for garnish.
  2. Preheat Oven: Heat the oven to 350°F (177°C) to prepare for baking the crust.
  3. Make Crust: In a medium bowl, mix melted butter, 1/4 cup sugar, vanilla extract, and salt until combined. Add flour and stir to create a thick, slightly greasy dough. Press dough firmly and evenly into a 9-inch tart pan, covering bottom and sides thoroughly. Use a spatula, hands, or the bottom of a measuring cup to compact the dough.
  4. Bake Crust: Bake crust for 15 minutes until edges are lightly browned. Remove from oven and poke holes on the surface with a fork without piercing through, helping the filling adhere.
  5. Prepare Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk in a bowl until smooth and combined.
  6. Assemble Tart: Pour filling into the warm crust. Stir the blueberry sauce to loosen it if thickened and drop spoonfuls evenly over filling using about half the sauce. Using a toothpick or knife, gently swirl the blueberry sauce into the filling. Gently shimmy the tart pan to help filling settle evenly.
  7. Bake Tart: Bake for 17-19 minutes, until the center is set and doesn’t jiggle when tapped lightly. The top should remain slightly sticky. Avoid over-baking to keep the filling creamy and prevent rubbery texture.
  8. Cool and Chill: Remove tart from oven and cool completely on a rack 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 before serving if they are removable.
  9. Serve: Slice the tart and garnish with lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream as desired.
  10. Store Leftovers: Cover leftover tart tightly and refrigerate for up to 1 week.

Notes

  • Do not thaw frozen blueberries before making the sauce to prevent excess wateriness.
  • When pressing crust into pan, it may seem like too much dough but it will fit and bake properly.
  • Poking holes in the crust before filling helps the filling stick and prevents sogginess.
  • Err on the side of under-baking the tart to keep the filling creamy and soft.
  • Chilling the tart allows the filling to set fully and enhances flavors.
  • Leftover blueberry sauce can be used as a garnish or extra topping.

Keywords: Lemon Blueberry Tart, lemon tart, blueberry dessert, baked tart, lemon custard tart, blueberry sauce dessert

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