Lemon Blueberry Tart

If you’re craving a dessert that’s both refreshing and delicious, a Lemon Blueberry Tart is the perfect choice. With its tangy lemon filling, sweet blueberry sauce swirl, and buttery shortbread crust, this tart hits all the right notes. Whether you’re celebrating a special occasion, hosting a family dinner, or just looking to treat yourself, this vibrant dessert will impress. In this guide, we’ll walk you through every step of making a Lemon Blueberry Tart, from the ingredients to the final garnish. Let’s dive in!

Ingredients for the Perfect Lemon Blueberry Tart

Blueberry Sauce Ingredients

To start, we need a homemade blueberry sauce that’s packed with flavor. This is the key ingredient that will bring the Lemon Blueberry Tart to life! You’ll need the following:

• 1 teaspoon cornstarch – This helps to thicken the sauce and gives it a perfect texture.
• 2 teaspoons lemon juice – This adds a bit of tang to balance the sweetness of the blueberries.
• 1 cup fresh or frozen blueberries – Fresh is great, but frozen works perfectly too (just don’t thaw them beforehand).
• 2 teaspoons granulated sugar – To sweeten the sauce slightly and bring out the blueberries’ natural flavor.

Once you’ve gathered your ingredients, you’ll simmer the blueberries with sugar and cornstarch, creating a luscious sauce that you’ll swirl into the lemon filling later. The blueberry sauce provides a vibrant burst of color and flavor that contrasts beautifully with the creamy lemon filling.

Shortbread Crust Ingredients

For the crust, we’re keeping it simple yet delicious with a buttery shortbread crust. Here’s what you’ll need:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted – The butter creates that rich, melt-in-your-mouth texture.
• 1/4 cup (50g) granulated sugar – Just enough sweetness to complement the buttery crust.
• 1 teaspoon pure vanilla extract – For added depth and flavor.
• 1/4 teaspoon salt – This balances the sweetness and brings out the flavor.
• 1 cup (125g) all-purpose flour – The base of the crust, giving it a crisp texture.

This crust is simple to make, with no special equipment needed. You’ll mix these ingredients and press them into your tart pan, creating a crisp, buttery base that will hold the creamy filling.

How to Make the Lemon Blueberry Tart

Making the Blueberry Sauce

First, let’s prepare the blueberry sauce. In a small bowl, mix the cornstarch and lemon juice together until the cornstarch dissolves. Set it aside for now. Then, in a small saucepan, combine the blueberries and sugar. Warm them over medium heat, stirring occasionally. As the blueberries begin to soften, mash them gently against the sides of the pan with the back of a spoon to release their juices. After about 3 minutes, stir in the cornstarch mixture, and cook for another 2 minutes until the sauce thickens. Once done, set the sauce aside to cool at room temperature. This will make around 1/2 to 2/3 cup of blueberry sauce, and you’ll use about half for the tart’s swirl. The rest will be reserved for serving.

Preparing the Shortbread Crust

Now, let’s move on to the crust. Preheat your oven to 350°F (177°C). In a medium-sized bowl, combine the melted butter, sugar, vanilla extract, and salt. Stir in the flour until everything is evenly mixed. The dough will be thick and a bit greasy, but don’t worry—that’s exactly how it should be. Using your hands or a silicone spatula, press the dough firmly into a 9-inch tart pan (no greasing needed). Make sure the dough is evenly spread across the bottom and sides of the pan.

Bake the crust for about 15 minutes or until the edges are lightly browned. Once it’s done, remove the pan from the oven and poke a few holes in the crust using a fork (but don’t go all the way through). This helps the filling stick better and prevents the crust from puffing up during baking.

Making the Lemon Filling

While the crust is baking, it’s time to prepare the creamy lemon filling. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth. The result should be a thick, luscious mixture that will sit beautifully on top of the shortbread crust.

Once the crust is out of the oven and has cooled slightly, pour the lemon filling into the crust, spreading it evenly. Now comes the fun part: swirl in the blueberry sauce! Drop spoonfuls of the sauce over the lemon filling, using about half of it. The remaining sauce can be reserved for serving later. Using a toothpick or a knife, gently swirl the sauce into the lemon filling, creating a marbled effect.

Tips for a Successful Lemon Blueberry Tart

Troubleshooting Common Issues

Making the perfect Lemon Blueberry Tart is easier than it sounds, but like any recipe, there are a few common issues you might encounter. Let’s tackle them so you can enjoy a flawless tart every time!

• Crust too thick or uneven: If your shortbread crust feels too thick or uneven in spots, it’s likely because the dough wasn’t pressed firmly enough into the tart pan. Don’t be afraid to really pack the dough down using your fingers or the bottom of a measuring cup to create an even layer. This will help prevent uneven baking.
• Runny lemon filling: Sometimes, the lemon filling might feel a little runny after baking. This can happen if the tart is overbaked, so be sure to err on the side of under-baking. The filling should be set, but it will firm up as it chills in the fridge.

Make-Ahead Tips

If you’re making the Lemon Blueberry Tart for a special occasion, consider preparing it the day before. The tart actually tastes even better when the flavors have had time to set. After it cools at room temperature, refrigerate it for a minimum of two hours (or up to a day) to let the lemon filling firm up and the blueberry sauce settle in. This also means less stress for you on the day of the event!

Flavor Variations

While the Lemon Blueberry Tart is already a winning combination, feel free to experiment with other fruits. You can swap the blueberries for strawberries, raspberries, or even blackberries for a similar sweet-tart flavor profile. If you’re looking for something a bit different, try a mix of citrus zest, like adding a little lime or orange zest to the lemon filling to make it your own!

Serving and Storing Your Lemon Blueberry Tart

Serving Suggestions

The Lemon Blueberry Tart is a treat for the eyes as much as it is for the taste buds. Once it’s chilled and ready to serve, you can garnish it in a variety of ways to elevate the presentation. For an elegant touch, add a few fresh lemon slices on top along with some extra blueberries or a drizzle of the leftover blueberry sauce.

You could also serve it alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream to make each bite even more indulgent. This tart pairs wonderfully with a cup of tea or a refreshing glass of lemonade—perfect for a summer afternoon treat or a dessert after a light dinner.

Storing Leftovers

If there are any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 1 week. Just be sure to let the tart cool completely before covering it. If you’re storing it for a longer period, you can freeze the tart. To freeze, simply wrap it tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag. It should keep well for up to 3 months. When you’re ready to serve it again, let it thaw in the fridge overnight before slicing and serving.

For more delicious recipes, check out our article on Apple Spice Cake Recipe, another perfect dessert to impress your guests!

FAQs About Lemon Blueberry Tarts

Can I Use a Different Crust?

While a buttery shortbread crust is what makes the Lemon Blueberry Tart so irresistible, you can definitely swap it for something else if you prefer. For a slightly lighter option, you could use a graham cracker crust, which will give the tart a nice crunch. Alternatively, if you’re short on time or ingredients, a puff pastry crust can work beautifully as well, offering a flakier texture. Just keep in mind that different crusts may require slight adjustments in baking time, so be sure to check the instructions for your chosen crust.

Can I Make Mini Lemon Blueberry Tarts?

Absolutely! Mini tarts are a great option if you want to make individual servings for guests or events. To make mini Lemon Blueberry Tarts, simply use a muffin tin or individual tart pans. Divide the crust and filling into smaller portions, and bake at the same temperature, but check for doneness earlier—about 15-18 minutes should be sufficient. You’ll get the same delicious result in a fun, bite-sized form!

How Can I Make the Filling Vegan?

If you’re looking to make a vegan version of this Lemon Blueberry Tart, it’s easy to swap out the non-vegan ingredients. Instead of sweetened condensed milk, you can use coconut milk or a plant-based sweetened condensed milk alternative. For the egg yolk, simply use a flax egg or a commercial egg replacer. The tart will still have the same creamy texture and vibrant lemony taste, making it perfect for those who follow a plant-based diet.

For more delicious recipes, be sure to check out our Lemon Cheesecake Cookies, a sweet, tangy treat that will complement your next dessert spread perfectly!

Print