Blueberry lemon tart served with whipped cream

This blueberry lemon tart is the perfect balance of sweet and tangy, making it an elegant dessert for any occasion. A buttery tart crust holds a silky lemon custard, topped with juicy fresh blueberries. It’s fresh, bright, and surprisingly simple to make at home.

Why You’ll Love This Recipe

• Sweet, tangy, and visually stunning dessert
• Fresh blueberries and zesty lemon create a refreshing flavor
• Perfect for special occasions, brunch, or afternoon tea
• Can be made ahead and stored in the refrigerator
• Easy to slice and serve, perfect for entertaining

Ingredients

For the crust

• 1 ¼ cups all purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter cold and cubed
• 1 large egg yolk
• 2 tablespoons cold water

For the lemon filling

• ¾ cup granulated sugar
• 3 large eggs
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• ½ cup heavy cream

For the topping

• 1 ½ cups fresh blueberries
• 1 tablespoon apricot jam or honey (optional, for glaze)

Step-by-Step Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch tart pan with removable bottom.
2. In a large bowl, whisk together flour, sugar, and salt for the crust.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Add egg yolk and cold water, mixing until dough forms. Wrap in plastic wrap and chill for 15 minutes.
5. Roll dough into a circle and press into prepared tart pan, trimming excess. Prick the bottom with a fork.
6. Bake crust for 15 minutes or until lightly golden. Remove and let cool slightly.
7. In a medium bowl, whisk sugar and eggs until smooth.
8. Add lemon juice, lemon zest, and heavy cream, whisking until well combined.
9. Pour lemon filling into the baked crust.
10. Bake tart at 350°F for 20–25 minutes, or until filling is set but slightly jiggly in the center.
11. Allow tart to cool to room temperature, then refrigerate for 1–2 hours before serving.
12. Top tart with fresh blueberries just before serving. Brush lightly with apricot jam or honey for a glossy finish if desired.

Tips & Variations

• Use frozen or fresh blueberries depending on season
• Add a few raspberries or blackberries for a colorful topping
• Adjust sugar in filling if you prefer more tartness
• Use a pre-made tart shell to save time
• Dust with powdered sugar for an extra elegant presentation

Storage & Freezer Instructions

• Store tart in an airtight container in the refrigerator for up to 3 days
• Avoid freezing tart with fresh blueberries; the texture may change
• If using glaze, brush just before serving to maintain freshness
• Slice tart while chilled for clean, neat pieces

Serving & Pairing Ideas

• Serve with a dollop of whipped cream or vanilla ice cream
• Pair with a light sparkling lemonade or herbal tea
• Garnish with mint leaves for added color and flavor
• Perfect for brunch or a summer picnic dessert
• Can be served as an elegant dessert after dinner parties

Frequently Asked Questions

Can I use frozen blueberries?

Yes, thaw and drain blueberries first to prevent extra moisture from making the tart soggy.

Can I make the tart ahead of time?

Absolutely. Bake and refrigerate the tart up to 2 days in advance. Add fresh blueberries just before serving.

Can I substitute the heavy cream?

You can use half-and-half for a lighter filling, but the texture may be slightly less rich.

Can I make mini tarts?

Yes, use mini tart pans and adjust baking time to 12–15 minutes for crust and 15–18 minutes for filling.

Ready to Make It?

This blueberry lemon tart is a stunning dessert that balances sweet, tangy, and fresh flavors. Perfect for summer brunches, family gatherings, or a refreshing treat after dinner, it’s both elegant and simple. Save this recipe for your next special occasion or weekend baking session.

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