Go Back

Lemon Blueberry Tart

A buttery pastry tart filled with silky lemon custard and finished with a blueberry swirl topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American, French-Inspired
Servings 8 slices
Calories 312 kcal

Equipment

  • 1 9-inch tart pan preferably with removable bottom
  • 1 mixing bowl
  • 1 Whisk
  • 1 Rolling Pin
  • 1 parchment paper
  • 1 pie weights or dried beans
  • 1 small saucepan

Ingredients
  

For the tart crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 tablespoons ice water plus more if needed

For the lemon filling

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour

For the blueberry topping

  • 1 cup blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/4 cup fresh blueberries for garnish

Instructions
 

Make the crust

  • Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then mix just until the dough comes together.
  • Shape the dough into a disk, wrap it, and chill for at least 30 minutes.
  • Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the excess and prick the base lightly with a fork.
  • Line the crust with parchment and fill with pie weights. Blind bake for 15 minutes. Remove the weights and parchment, then bake for 8 to 10 minutes more, until lightly golden. Let cool slightly.

Make the filling and topping

  • Whisk together the eggs, sugar, lemon zest, lemon juice, heavy cream, and flour until smooth.
  • Pour the filling into the warm tart shell. Bake for 18 to 22 minutes, until the edges are set and the center still has a slight wobble.
  • In a small saucepan, combine 1 cup blueberries, 2 tablespoons sugar, 1 teaspoon lemon juice, cornstarch, and water. Cook over medium heat, stirring gently, until the berries soften and the mixture thickens.
  • Cool the blueberry mixture slightly. Spoon dollops over the tart and swirl gently with the tip of a knife or skewer. Scatter the remaining fresh blueberries on top.
  • Chill the tart for 2 to 3 hours before slicing and serving.

Notes

Keep the butter cold for the best tart crust texture. Do not overbake the lemon filling; it should still wobble slightly in the center. Chill thoroughly before slicing for clean pieces. Frozen blueberries can be used for the cooked topping.