Welcome to the ultimate Lemon Blueberry Tart Recipe, a dessert that perfectly balances sweet and tart with a burst of juicy blueberries. This stunning tart features a buttery, crisp shortbread crust filled with a vibrant, silky-smooth lemon curd. It’s the kind of show-stopping dessert that looks like it came from a French patisserie but is surprisingly simple to make in your own kitchen. Whether you’re hosting a brunch, a dinner party, or simply craving a sophisticated treat, this recipe is your ticket to success.
We’ve designed this guide for enthusiastic home cooks who love to create delicious and beautiful food. We’ll walk you through every step, from making a foolproof crust to ensuring your lemon filling sets perfectly every time. Get ready to bake your new favorite dessert!
The vibrant lemon filling is the heart of this delicious tart.
Why This Is The Best Lemon Blueberry Tart Recipe
This isn’t just another dessert recipe; it’s a carefully crafted guide to baking perfection. The buttery shortbread crust provides the ideal crunchy base for the luscious, tangy lemon filling, while fresh blueberries add a delightful pop of flavor and color. It strikes the perfect balance of textures and tastes.
Unlike other recipes that can be overly complicated, this guide simplifies the process without sacrificing quality. We focus on clear, direct instructions and provide expert tips to help you avoid common pitfalls, like a soggy crust or a curd that won’t set. If you’re looking for more ways to bake with wholesome ingredients, check out our collection of healthy baking recipes.
Essential Ingredients You’ll Need
Before you begin, gather your ingredients. Using high-quality, fresh components is the key to a truly spectacular tart. Here’s what you’ll need, broken down by component.
For the Buttery Shortbread Crust
All-Purpose Flour: Forms the structure of our tender crust.
Powdered Sugar: Sweetens the crust and gives it a fine, melt-in-your-mouth texture.
Salt: A pinch of salt enhances all the other flavors.
Unsalted Butter: Cold and cubed, this is what makes the crust flaky and rich.
Egg Yolk: Binds the dough together and adds richness.
Ice Water: Just a touch to bring the dough together.
For the Vibrant Lemon Blueberry Filling
Granulated Sugar: Provides the sweetness to balance the tart lemons.
Large Eggs: They give the filling its structure and custardy texture.
Fresh Lemon Juice: The star of the show! Use freshly squeezed juice for the best flavor.
Lemon Zest: Adds an intense, aromatic lemon essence.
Unsalted Butter: Melted butter adds richness and a silky mouthfeel.
Fresh Blueberries: For that sweet, juicy burst in every bite.
Look at that perfect slice! A crisp crust and a silky, tangy filling.
Step-by-Step Instructions
Follow these detailed steps to create your masterpiece. We’ll start with the crust, then move on to that glorious lemon blueberry filling.
Phase 1: Making the Perfect Tart Crust
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
Form the Dough: In a small bowl, lightly whisk the egg yolk with one tablespoon of ice water. Drizzle this over the flour mixture and gently toss with a fork until the dough starts to come together. If needed, add another teaspoon of ice water. Do not overwork the dough.
Chill the Dough: Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a tender crust.
Press Into Pan: Unwrap the chilled dough and press it evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Trim any excess dough from the rim.
Blind Bake the Crust: Freeze the crust for 15 minutes. Meanwhile, preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until the crust is a pale golden brown. Let it cool completely.
Phase 2: Crafting the Silky Lemon Blueberry Filling
Whisk Eggs and Sugar: In a medium bowl, vigorously whisk the granulated sugar and eggs together until the mixture is pale and slightly thickened, about 2 minutes.
Add Lemon: Whisk in the fresh lemon juice and lemon zest until well combined.
Incorporate Butter: Slowly drizzle in the melted butter while continuing to whisk until the mixture is smooth and emulsified.
Strain the Mixture: For an extra-silky texture, pour the filling through a fine-mesh sieve into another bowl. This will catch any small bits of cooked egg or zest.
Phase 3: Assembling and Baking Your Lemon Blueberry Tart Recipe
Prepare for Baking: Reduce the oven temperature to 325°F (160°C). Place your cooled, pre-baked tart crust on a baking sheet.
Add Blueberries: Arrange the fresh blueberries in a single layer across the bottom of the crust.
Pour the Filling: Carefully pour the lemon filling over the blueberries.
Bake to Perfection: Bake for 30-35 minutes, or until the center of the filling is just set. It should have a slight wobble when you gently shake the pan.
Cool Completely: Let the tart cool completely on a wire rack at room temperature for at least 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This ensures the filling is perfectly set for clean slices.
Pro Tips for Tart Perfection
Don’t Overwork the Dough: Overworking develops gluten, which leads to a tough crust instead of a tender, crumbly one. Mix just until the dough comes together.
Use Fresh Lemon Juice: Bottled juice simply can’t compare to the bright, zesty flavor of freshly squeezed lemons. It’s the key to an exceptional lemon filling.
Chill Thoroughly: Don’t rush the chilling process. A fully chilled tart is essential for the filling to set properly and for achieving those perfect, clean slices.
If you enjoy this recipe, you might also love these bright and zesty Lemon Raspberry Bars.
Delicious Variations to Try
While this Lemon Blueberry Tart Recipe is a classic, feel free to get creative! Try adding a different berry, like raspberries or blackberries, for a new flavor profile. For a touch of herbal elegance, infuse the lemon filling with a sprig of fresh thyme or lavender. For another fruity favorite, don’t miss our famous Award-Winning Pumpkin Pie Recipe.
Storing Your Lemon Blueberry Tart
To keep your tart fresh, store it loosely covered in the refrigerator. It will last for up to 3 days, though the crust may soften slightly over time. We do not recommend freezing the tart, as it can cause the filling to separate and the crust to become soggy upon thawing.
Yes, you can use frozen blueberries. Do not thaw them before use. Toss them in a teaspoon of flour to prevent excess moisture from making the crust soggy and simply arrange them in the crust as you would with fresh berries.
The key to a crisp crust is blind baking. Baking the crust completely before adding the filling ensures it’s cooked through and forms a barrier against the wet filling. Also, make sure your crust has no cracks before filling.
Absolutely! This tart is perfect for making ahead. You can prepare and bake it a day in advance. Store it covered in the refrigerator. The flavors will meld together and it will be perfectly chilled and set for slicing.
The tart is done when the edges are set but the center has a slight jiggle, similar to a gelatin dessert. It will continue to set as it cools. Be careful not to overbake, as this can lead to a rubbery texture.
Yes, while this shortbread crust is classic, you could substitute it with a graham cracker crust or a pre-made pastry crust. However, blind baking is still recommended to ensure it stays crisp.
Enjoy Your Masterpiece!
Congratulations, you’ve created a truly stunning Lemon Blueberry Tart! It’s a dessert that’s as beautiful to look at as it is delicious to eat. We hope you and your loved ones enjoy every single bite of this delightful treat. Share your beautiful creations with us on Pinterest and leave a comment below to let us know how it turned out!
This stunning Lemon Blueberry Tart is easier to make than it looks and is guaranteed to impress!
Lemon Blueberry Tart Recipe
FL Recipes
Lemon Blueberry Tart Recipe
The ultimate Lemon Blueberry Tart Recipe! This guide shows you how to make a stunning dessert with a buttery shortbread crust, a silky lemon curd filling, and a burst of fresh blueberries. Perfect for any occasion!
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
Form the Dough: In a small bowl, lightly whisk the egg yolk with one tablespoon of ice water. Drizzle this over the flour mixture and gently toss with a fork until the dough starts to come together.
Chill the Dough: Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Press Into Pan: Unwrap the chilled dough and press it evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Blind Bake the Crust: Freeze the crust for 15 minutes. Preheat oven to 375°F (190°C). Line the tart shell with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until pale golden brown. Let it cool completely.
Phase 2: Crafting the Silky Lemon Blueberry Filling
Whisk Eggs and Sugar: In a medium bowl, vigorously whisk the granulated sugar and eggs together until the mixture is pale and slightly thickened, about 2 minutes.
Add Lemon: Whisk in the fresh lemon juice and lemon zest until well combined.
Incorporate Butter: Slowly drizzle in the melted butter while continuing to whisk until the mixture is smooth and emulsified.
Strain the Mixture: For an extra-silky texture, pour the filling through a fine-mesh sieve into another bowl.
Phase 3: Assembling and Baking
Prepare for Baking: Reduce the oven temperature to 325°F (160°C). Place your cooled, pre-baked tart crust on a baking sheet.
Add Blueberries: Arrange the fresh blueberries in a single layer across the bottom of the crust.
Pour the Filling: Carefully pour the lemon filling over the blueberries.
Bake to Perfection: Bake for 30-35 minutes, or until the center of the filling is just set. It should have a slight wobble when you gently shake the pan.
Cool Completely: Let the tart cool completely on a wire rack for at least 1 hour. Then, transfer to the refrigerator to chill for at least 4 hours before serving.
Nutrition
Calories: 350kcalProtein: 5gFat: 18gFiber: 2g
Notes
Tip 1: Don't overwork the pastry dough; this ensures a tender, melt-in-your-mouth crust. Tip 2: Use fresh lemon juice for the brightest, most vibrant flavor. Tip 3: Chilling the tart thoroughly is the secret to perfect, clean slices.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
