lemon blueberry tart

There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together. For best success, take your time and read through the recipe before starting.

Lemon Blueberry Tart

cornstarch

lemon juice (or water)

(190 grams) fresh or frozen blueberries (do not thaw)

sugar

cup (115 grams) unsalted butter, melted

cup (50 grams) granulated sugar

teaspoon pure vanilla extract

teaspoon salt

cup (125 grams) all-purpose flour (spoon & leveled)

(14 ounce weight) can full-fat sweetened condensed milk

Tablespoons (90 milliliters) lemon juice (about 2 lemons)

lemon zest (1 lemon)

Lemon slices, blueberries, leftover blueberry sauce, whipped cream

Blueberry Sauce

Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 &#8211; 2/3 cup blueberry sauce and you&#8217;ll use about half for the swirl. (Reserve extra for garnish/serving.)

Crust

Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won&#8217;t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.

Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.

Filling

Whisk all of the filling ingredients together until combined. Pour into warm crust. Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If it&#8217;s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of blueberry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.

Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid over-baking because the tart will taste rubbery. (Tip: Err on the side of under-baking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.)

Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides.

Slice and serve with optional garnishes including any leftover blueberry sauce.

Cover leftovers tightly and refrigerate for up to 1 week.

I absolutely love this recipe! The lemon blueberry tart is so delicious and full of flavor. This recipe has me thinking about other tart flavors i can make! I will definitely be making this recipe again.

What a delicious recipe and so easy to make. This will be my new favorite dessert to take to gatherings. So refreshing.

I made mini tarts in 3" tart pans (9 of them).  They were pretty good, but maybe a little too tart for me.  They were SO lemony.  I used all of the blueberry sauce in the 9 tarts, but still didn't taste that much blueberry.  My sister really liked them, but she likes a little less sugar than I do.

As much as I love to bake, I’ve never made a tart...until now! Came together pretty quickly with just a little effort. The perfect sweet, yet tart treat. Came out amazing, a keeper for sure! 

I made this recipe for my husband who loves anything with a very intense lemon flavor. This came together quickly and easily and the instructions were super clear and helpful! The lemon is strong and the blueberry sauce helps balance the flavor well. This was well enjoyed in our house!

Excellent tart!  It was simple to make and delicious!

I loved this tart! It was so so delicious! 
I had a hard time spreading the crust over the pan, and I thought it was too thin on the bottom. But once it baked it thickened up and I didn’t have quiiiite enough room for all the delicious filling. 
Other than that, it was wonderful! Will make again and do a better job with the crust!

This was so delicious, so easy, and looks so impressive!

Very easy recipe! I made this with my toddler and it was still whipped up in no time. My husband loved it and gobbled two pieces. I wished the lemon flavour was even more tart (I also upped the lemon zest to 2 tbsps) but that is just personal preference. It was a bit too sweet for me despite reducing sugar in the blueberries &amp; crust but again my husband thought it was spot on! All in all a very lovely recipe and I enjoyed making and tasting it!

Made this over the weekend and I am so proud of myself! This was my first time making a tart and I'm so happy I did. The recipe was so easy to follow and turned out amazing, even my fiancé (who is not a big fan of lemon or blueberry) loved it. I will definitely be making  this again and using that shortbread style crust for anything else I can!

I was so surprised at how easy this was to make! It was also super delicious. I don't normally enjoy lemon flavored desserts, but I loved this. The blueberry had a sweetness that was great flavor contrast to the tart citrus flavor. My boyfriend isn't as obsessed with sweets as I am, but he really loved this one! Thank you for the recipe!

This recipe is amazing and so easy. It was a big hit! I will definitely be making this again sometime. Thank you for the recipe :)

This recipe was my first time making a tart, and it was incredible! I was definitely intimidated by it at first but it was actually quite simple and came out delicious! I did add a bit of sugar ( probably a tablespoon or two) to the filling, just to sweeten it a bit more.

This was so tasty! I bought a tart pan last year but hadn't gotten around to using it, so when I saw this recipe I was so excited to break it in. The recipe was easy to make and was the perfect dessert for Sunday dinner. Thanks, Sally!

This recipe is easy and delicious!  We are a pie loving family and especially enjoyed the shortbread crust.  My toddler helped make the filling.  Thank you so much for a recipe that is a keeper.

https://www.youtube.com/watch?v=05iA6hw4waM

Cool, creamy, and refreshing lemon blueberry tart comes together with 10 ingredients. The simple lemon filling sits in a flaky shortbread crust and is swirled with homemade blueberry sauce.

Get the full recipe: https://sallysbakingaddiction.com/lemon-blueberry-tart/

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Lemon Blueberry Tart | Sally's Baking Addiction

This is by far the BEST dessert I have ever made. I absolutely loved it, as did my family. Thank you so much for your easy to follow instructions, but mostly for the delicious desserts!

The recipe was fabulous but I could only make 6 of the 10 mini tarts meaning I have a lot of filling leftover. Any suggestions as to what I should do with it other than make more tarts?

I made this from a recipe that used olive oil in lieu of butter.  Am i imagining that the recipe had olive oil? Just wondering if it was posted once with olive oil in the ingredients.  It is definitely delicious and everyone loved it!

This tart is SOOOOO good!!!!! I my husband and I New favorite of all desserts!!!

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

Blueberry–Lemon Curd Tart

heavy cream

vanilla extract

(1 ⅓ ounces) Sucanat

(6 ¼ ounces) all-purpose flour

salt

unsalted butter,

lemon

egg + 5 large yolks

honey

Salt

(2 cups) blueberries

water

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until dough just comes together, about 12 seconds.

Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes.

Adjust oven rack to middle position and heat oven to 375ºF. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

Adjust oven rack to middle position and heat oven to 350ºF. Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula.

Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 12 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through clean fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids.

Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF, about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap pan lightly on counter to release any air bubbles, then refrigerate until blueberry mixture is set and shiny, about 2 hours.

To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving patter or cutting board.

Fillings

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669996181/idliNN50w.mp4

This layered blueberry-lemon tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling. This one is a showstopper!

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Lemon Blueberry Tart

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Top 3 lemon blueberry tart recipes from across the web

The most viewed lemon blueberry tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Tart

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The most viewed lemon blueberry tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine