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Lemon Blueberry Tart Recipe

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4 from 49 reviews

  • Author: Sara
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings

Description

This delightful Lemon Blueberry Tart combines a buttery, tender crust with a creamy, tangy lemon filling swirled with a rich homemade blueberry sauce. The tart is baked to perfection, chilled for a soft yet set texture, and topped with fresh lemon slices, blueberries, and optional whipped cream for an elegant dessert that balances sweet and tart flavors beautifully. Perfect for gatherings or a refreshing treat.

Ingredients

Blueberry Sauce

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice (or water)
  • 1 cup (140g) fresh or frozen blueberries (do not thaw)
  • 2 teaspoons granulated sugar

Crust

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spooned & leveled)

Filling

  • 1 (14 ounce weight) can full-fat sweetened condensed milk
  • 6 Tablespoons (90ml) lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (1 lemon)
  • 1 large egg yolk

Garnish

  • Lemon slices
  • Blueberries
  • Leftover blueberry sauce
  • Whipped cream (optional)

Instructions

  1. Make the Blueberry Sauce: In a small bowl, mix cornstarch and lemon juice until the cornstarch dissolves. In a small saucepan over medium heat, warm blueberries and sugar, stirring occasionally for 3 minutes while mashing the berries to break them up. Stir in the cornstarch mixture and cook for an additional 2 minutes until the sauce thickens. Remove from heat and let cool at room temperature. Reserve half for swirling in the tart and the rest for serving.
  2. Preheat the Oven: Set the oven to 350°F (177°C) to prepare for baking the tart crust and filling.
  3. Prepare the Crust: In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Add the flour and mix thoroughly until a thick, greasy dough forms. Press this dough firmly and evenly into a 9-inch tart pan, covering the bottom and sides. Use a measuring cup bottom if needed to pack it in. Bake for 15 minutes until the edges are lightly browned. Remove and poke holes across the top with a fork to help the filling adhere.
  4. Mix the Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and combined.
  5. Assemble the Tart: Pour the filling into the warm crust. Stir the blueberry sauce (it may be thick—warm slightly if needed) and drop spoonfuls over the filling. Use a toothpick or knife to gently swirl the sauce into the filling. Shimmy the pan back and forth to settle the filling.
  6. Bake the Tart: Bake for 17-19 minutes until the center no longer jiggles when tapped lightly. The surface will still be slightly sticky. Avoid overbaking to maintain a creamy texture. Cool on a rack.
  7. Chill the Tart: After cooling to room temperature, refrigerate uncovered for at least 2 hours or up to 1 day (cover if longer than 2 hours). Remove sides of the tart pan if removable.
  8. Serve: Slice and serve the tart with lemon slices, fresh blueberries, leftover blueberry sauce, and optional whipped cream.
  9. Store Leftovers: Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  • Use fresh or frozen blueberries; do not thaw frozen blueberries before making the sauce.
  • Do not overbake the tart—the filling should remain creamy and soft, avoiding a rubbery texture.
  • Allow the tart to chill sufficiently to set the filling before slicing for clean cuts.
  • Use the leftover blueberry sauce as a garnish or serving sauce for added flavor.
  • Press crust dough firmly into the pan; it will seem too thick but fits perfectly.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-blueberry-tart-recipe/