Description
This Lemon Blueberry Tart is a creamy and zesty dessert that combines a buttery crust with a tangy lemon filling and fresh blueberry sauce. Perfectly baked to a delicate golden crust and topped with swirls of vibrant blueberry, this tart offers a refreshing balance of sweet and tart flavors that everyone will love. Ideal for summer gatherings or any occasion, it’s easy to prepare and serves 8 to 10 slices.
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
- Prepare Cornstarch Mixture: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has fully dissolved. Set aside to be used in the blueberry sauce.
- Cook Blueberries: In a small saucepan over medium heat, warm the blueberries and 2 teaspoons granulated sugar together. Stir occasionally for about 3 minutes, gently mashing the blueberries against the bottom and sides of the pan to break them up and release their juices.
- Thicken Blueberry Sauce: Stir in the cornstarch mixture into the warm blueberries. Continue cooking for another 2 minutes while stirring and mashing to thicken the sauce. Remove from heat and set aside to cool.
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the tart crust.
- Mix Crust Ingredients: In a medium bowl, combine the melted butter, 1/4 cup granulated sugar, vanilla extract, and salt. Stir in the flour until the mixture forms a uniform dough.
- Form Crust: Press the dough firmly and evenly into a 9-inch tart pan, making sure the bottom and sides have an even layer of crust.
- Bake Crust: Bake the crust for 15 minutes or until the edges are lightly browned. Remove from the oven and poke several holes all over the crust using a fork to prevent bubbling.
- Prepare Filling: Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and fully combined.
- Add Filling and Blueberry Sauce: Pour the lemon filling into the warm crust. Then, heat the blueberry sauce slightly if it has thickened. Using about half the blueberry sauce, drop spoonfuls over the filling and gently swirl with a toothpick or knife to create a marbled effect.
- Bake the Tart: Return the tart to the oven and bake for 17 to 19 minutes, until the center no longer jiggles when gently tapped, indicating the filling is set.
- Cool and Chill: Remove the tart from the oven and allow it to cool completely at room temperature. Once cooled, chill uncovered in the refrigerator for at least 2 hours or up to 1 day to allow the flavors to develop.
- Serve: Slice and serve the tart with optional garnishes such as lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream. Store any leftovers tightly covered in the refrigerator for up to 1 week.
Notes
- Do not thaw the frozen blueberries before using; they help to keep the sauce fresh and vibrant.
- Press crust dough evenly to ensure uniform baking and prevent cracking.
- Swirling the blueberry sauce creates a beautiful marbled effect on the tart surface.
- Chilling the tart after baking helps it set fully and enhances the flavor.
- Leftover tart can be stored covered in the refrigerator for up to one week.
