Blueberry Lemon Tart
Indulge in the vibrant flavors of a Blueberry Lemon Tart, a showstopping dessert that's as beautiful as it is delicious. This recipe features a buttery, flaky crust filled with a creamy, tangy lemon custard, perfectly balanced by the natural sweetness of fresh, juicy blueberries. Topped with a light dusting of powdered sugar, this tart combines classic French pastry techniques with the bright, citrusy zing of lemon for an elegant treat. With just 30 minutes of prep time and simple ingredients, including freshly squeezed lemon juice and plump blueberries, this tart is perfect for dinner parties, brunches, or simply elevating your weeknight dessert repertoire. Serve it chilled to highlight the refreshing combination of flavors and textures that will leave your guests raving.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsalted butter, cold and cubed
- 0.25 cup granulated sugar
- 2 tablespoons ice water
- 3 large egg yolks
- 0.75 cup granulated sugar (for filling)
- 0.5 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 0.5 cup heavy cream
- 2 cups blueberries, fresh
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
To make the tart crust, combine the flour, granulated sugar, and a pinch of salt in a large bowl. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess dough from the edges.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake the crust for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Remove from the oven and let cool.
To make the lemon filling, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and heavy cream in a medium bowl until smooth.
Pour the lemon mixture into the baked crust and bake at 350°F (175°C) for 20 minutes, or until the filling is set and slightly jiggles in the center. Let cool to room temperature.
Once the tart is cooled, top with fresh blueberries. Arrange them evenly over the surface of the lemon filling.
Dust the tart with powdered sugar for garnish just before serving.
Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the filling to firm up.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
