Blueberry Lemon Tart

Prepare to be dazzled by the sweet and tangy flavours of this Blueberry Lemon Tart. Whether it’s for a special occasion or a simple gathering, this dessert will be a show-stopping hit, leaving everyone impressed. Satisfy your dessert cravings with this easy-to-make yet stunningly elegant dessert recipe. Happy baking!

What Is a Blueberry Lemon Tart?

A blueberry lemon tart is a delicious dessert that features a buttery shortbread crust filled with a creamy lemon-flavoured filling and topped with seasonal sweet blueberries. It’s a beautiful combination of tangy and sweet flavours, creating a refreshing dessert that is perfect for any dessert lover.

The exact origin of the blueberry lemon tart is not well-documented, but it likely emerged from the combination of traditional fruit tarts and the popularity of blueberries and lemons in desserts. Blueberries are native to North America, and the use of blueberries in baked goods has a long history among Native American communities. Lemons, on the other hand, have been used in cooking and baking for centuries in various cultures around the world.

Over time, this refreshing dessert has become a popular treat, and various versions of the blueberry lemon tart can now be found in bakeries and kitchens worldwide.

What You Will Need To Make A Blueberry Lemon Tart

This recipe comes together easily and requires the layering of 3 separate parts – shortbread crust, lemon filling and the blueberry compote (sauce). We are keeping it easy, easy as Key Lime Pie, if you like the filling of key lime pie you are going to love this one.

To make a delicious Blueberry Lemon Tart you’ll need the following ingredients:

Shortbread Crust – flour, sugar, butter, vanilla, salt and egg.

Lemon Filling – freshly squeezed lemon juice, lemon zest, egg yolks and sweetened condensed milk.

Blueberry Compote (Sauce) – blueberries, sugar, lemon juice, cornstarch and water.

How To Make Blueberry Lemon Tart

Prepare the Short Crust:

• In a food processor, pulse the flour, sugar, and salt until combined (approximately 5 pulses).
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs (approximately 10 pulses).
• Add the egg and vanilla and pulse again (5-8 pulses).
• Form the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll Out the Crust:

• On a floured surface, roll out the chilled dough to fit a 9-inch tart pan.
• Gently press the dough into the pan (I used a measuring cup), trimming any excess from the edges.
• Don’t forget to poke the bottom of the crust with a fork, this prevents the pastry from puffing up too much and creating large air pockets.

Bake the Crust:

• Line the crust with parchment paper and fill it with baking beans, rice or reusable pie weights.
• Bake for 15 minutes to set the crust.
• Remove the parchment and beans and bake for an additional 5 minutes to lightly brown the crust.
• Let the crust cool while preparing the lemon filling and blueberry compote.

Prepare the Lemon Custard:

• In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest, until smooth and well combined.

Prepare Blueberry Compote:

• In a saucepan, combine the blueberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices. You can use a wooden spoon to mash them slightly. This should take about 5 minutes.
• Mix cornstarch and water together until the cornstarch is completely dissolved. Add to blueberry mixture and cook until the sauce has thickened.
• Let the blueberry compote cool slightly before spooning it over the lemon filling.

Assembling Your Tart

• Pour the lemon filling into the prepared tart crust
• Spoon dollops of blueberry compote randomly over lemon filling.
• Using a toothpick, create swirls – moving a toothpick or knife through the blueberry dollops and around into the lemon filling. My daughter had fun making a neat design.

Recommended Products

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How To Store Your Blueberry Tart

To store a Blueberry Lemon Tart, place it in an airtight container or cover it tightly with plastic wrap and refrigerate. It will stay fresh and delicious for up to 3-4 days.

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Let’s Make A Blueberry Lemon Tart