Name: Blueberry Lemon Tart
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¼ cup granulated sugar; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter, cold and cubed; 4–6 tablespoons ice water; 1 cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; 1 cup water; ½ cup fresh lemon juice (from about 3–4 lemons); 2 tablespoons unsalted butter; 2 large egg yolks, lightly beaten; 1 teaspoon lemon zest; ½ teaspoon vanilla extract; 2 cups fresh blueberries, rinsed and patted dry; 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; Powdered sugar (for dusting); Fresh mint sprigs (for garnish)

Jump to Recipe·Print Recipe

This Blueberry Lemon Tart is the perfect combination of tangy lemon filling, a buttery, flaky crust, and sweet, juicy blueberries. The bright citrus flavors and the rich, fresh blueberries make this tart an ideal dessert for summer gatherings, family meals, or just when you want something indulgent but refreshing. With a simple yet sophisticated flavor profile, it’s sure to impress at any occasion!

Blueberry Lemon Tart

Why You’ll Love This Recipe

This tart delivers a perfect balance of flavors: the zesty lemon filling contrasts beautifully with the sweet blueberries, and the buttery, crisp crust adds a perfect texture. The tart is not only visually stunning but also easy to make. Whether you’re a baking pro or a beginner, this recipe will have you creating a showstopper dessert in no time. Plus, the tart is even better the next day, making it a great make-ahead dessert!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Crust:

1 ½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
4–6 tablespoons ice water

For the Lemon Filling:

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup water
½ cup fresh lemon juice (from about 3–4 lemons)
2 tablespoons unsalted butter
2 large egg yolks, lightly beaten
1 teaspoon lemon zest
½ teaspoon vanilla extract

For the Blueberry Topping:

2 cups fresh blueberries, rinsed and patted dry
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest

For Garnish:

Powdered sugar (for dusting)
Fresh mint sprigs (for garnish)

Directions

1. Prepare the Crust:

In a large bowl, whisk together flour, sugar, and salt.
Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently after each addition. The dough should just come together to form a ball.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to an hour.

2. Blind Bake the Crust:

Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Crimp the edges for a decorative border.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
Remove the parchment paper and pie weights, then bake for an additional 10-15 minutes, or until the crust is lightly golden. Let the crust cool completely.

3. Make the Lemon Filling:

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually add water and lemon juice, whisking until smooth.
Bring to a simmer over medium heat, stirring constantly until the mixture thickens.
In a small bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the yolks.
Pour the tempered egg yolks into the saucepan, stirring constantly. Cook for 1-2 minutes until the mixture is thick and glossy.
Remove from heat, then stir in butter, lemon zest, and vanilla extract. Let the lemon filling cool slightly before pouring it into the cooled crust.

4. Prepare the Blueberry Topping:

In a medium bowl, gently toss the fresh blueberries with sugar, lemon juice, and lemon zest.
Arrange the sugared blueberries evenly over the cooled lemon filling in the tart shell.

5. Chill the Tart:

Cover the tart with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set.

6. Serve and Garnish:

Before serving, dust the tart with powdered sugar and garnish with fresh mint sprigs for a touch of color and freshness.
Slice and serve chilled.

Servings and timing

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 80 minutes (including chilling time)

Variations

Add More Fruit: Top the tart with other fruits like raspberries, blackberries, or strawberries for a mixed berry tart.
Flavored Crust: Add a teaspoon of finely chopped fresh herbs like basil or thyme to the crust for an herbal twist.
Almond Flour Crust: Make the crust gluten-free by using almond flour in place of all-purpose flour.
Meringue Topping: Top with toasted meringue instead of blueberries for a different look and texture.
Ginger-Infused Filling: Add a pinch of ground ginger to the lemon filling for an extra zing.

Storage/Reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days. The filling will set up nicely and stay fresh, though the blueberries may soften slightly. For the best texture, serve chilled.

FAQs

Can I make the tart crust ahead of time?

Yes, you can make the crust a day ahead, bake it, and store it in an airtight container until you’re ready to add the filling.

Can I use frozen blueberries?

Fresh blueberries work best for topping the tart, but frozen blueberries can be used. Just be sure to thaw and drain them first to avoid excess moisture.

How do I know when the tart is set?

The filling should be firm to the touch and fully set after chilling for at least 2 hours.

Can I make this tart gluten-free?

Yes, you can make a gluten-free crust using almond flour or a gluten-free flour blend. Be sure to check the ingredients in the cornstarch and lemon filling to ensure they are gluten-free.

Can I make the tart ahead of time?

Yes, this tart is perfect for make-ahead desserts! You can prepare it a day or two in advance, just be sure to refrigerate it until ready to serve.

Conclusion

The Blueberry Lemon Tart is the perfect balance of tart and sweet, creamy and fresh, with a buttery crust that ties everything together. Whether you’re celebrating summer or simply craving something bright and delicious, this tart is sure to impress. Easy to prepare and made with simple ingredients, it’s the ultimate dessert for any occasion.