A lemon blueberry tart is a showstopper and perfect as a summertime dessert. This recipe nixes the classic lemon curd filling for one that’s easier to make. What’s more, you can store any leftover lemon curd to use later in lemon bars, lemon meringue pie or lemon cheesecake.
If you want to aim for a tart that’s less tangy, consider using Meyer lemons instead. This wonderful kind of lemon is juicier and more floral in flavor than a regular lemon. After all, the world (or kitchen) is your oyster, so don’t be afraid to experiment with a recipe and find what works for you.
Lemon Blueberry Tart Ingredients
All purpose flour: this is one of the more popular types of flour because it has an average amount of protein. This means that the dough will be both elastic and tender.
Sweetened condensed milk: Using sweetened condensed milk means you can skip the double boiler and simply whisk the lemon curd together.
Sugar: It doesn’t just add flavor; sugar binds to water and prevents the tart from becoming too dry. If you want to lower the sugar content in this recipe, you can explore sugar alternatives.
Lemon: This recipe calls for both lemon juice and lemon zest. While the juice offers a bright, acidic kick the zest is more herbal and aromatic.
Butter: Butter adds richness and moisture to the tart dough, and while you can use a butter alternative, butter is the traditional choice for a lemon tart.
Eggs: Egg yolks infuse the lemon curd with a vibrant yellow color and help to make it creamy.
Blueberry topping: This recipe uses a combination of fresh blueberries and blueberry spread for the topping. If you’d like, you can use homemade blueberry jam.
Directions
Step 1: Make the crust
In a large bowl, combine the flour, sugar and salt; cut in butter until the mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla and add to the crumb mixture. Stir until the dough forms a ball. Cover and refrigerate for at least 30 minutes.
Editor’s Tip: Chilling the dough allows it to fully hydrate, preventing it from shrinking or cracking.
Step 2: Roll the dough
On a floured surface, roll the dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom; trim even with the edge of the pan. Place the pan on a baking sheet.
Editor’s Tip: To place the crust in the pan, you may find it helpful to wrap it on a rolling pin, hover it over the tin and carefully unroll it.
Step 3: Bake the pastry shell
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375°F for 15 minutes. Remove the foil; bake for five minutes longer.
Editor’s Tip: Using foil helps protect the delicate pastry shell as it cooks.
Step 4: Make the curd
In a small bowl, beat the filling ingredients and pour into the crust. Bake for 12 to 15 minutes or until set. Cool on a wire rack.
Step 5: Make the topping
For the topping, microwave blueberries and spreadable fruit on high for one to two minutes or until bubbly around the edges; stir. Cool for 5 to 10 minutes. Gently spoon the filling over the tart. Refrigerate until chilled.
Lemon Blueberry Tart Variations
- Switch up the topping: Instead of making a chunky blueberry topping, you can puree and strain the blueberries to create a drizzle or use strawberry compote instead. You can also try shredded coconut, fresh fruit or streusel or make a streusel-topped lemon tart.
- Make it gluten-free: You may need to do some experimentation to find the one you like, but plenty of gluten-free flours work well for baking and desserts.
- Make it dairy-free: Instead of butter and sweetened condensed milk, you can use coconut oil and coconut cream. If you want an even more unique and zesty flavor, try using a high-quality olive oil.
How to Store a Lemon Blueberry Tart
Store the blueberry lemon tart by keeping it in its pastry tin and covering it with aluminum foil. Place it in the fridge for up to five days. Make the blueberry topping only when you’re ready to serve the tart, as fresh blueberries don’t store as well as the other ingredients. You may be asking yourself, “What about the crust? Won’t it get soggy?” Of course fresher is better, but blind baking minimizes soggy crusts.
You can also store the lemon curd and tart crust separately, only combining them when you’re ready to do the second round of baking. If you choose this option, place the lemon curd in an airtight container and keep it in the fridge for one to two weeks. The blind-baked crust can remain in the tin, covered with aluminium foil, for up to one week.
Can you freeze lemon blueberry tart?
Yes. However, we suggest making the blueberry topping only when you’re ready to serve the tart. First, allow the tart to cool completely, slice it and arrange the portions in an airtight food storage container. Alternatively, you can also make lemon curd tartlets for easier storage. A lemon tart can keep in the freezer for up to one month.
Can you make lemon blueberry tart ahead of time?
Yes, though if it’s not going to be eaten later that day, I suggest preparing and storing the crust, filling and topping separately. To do this, keep the pastry in its tin, cover with foil and store in the fridge for up to one week. Transfer the lemon curd to an airtight container and keep it in the fridge for up to two weeks. Store the blueberry jam in the fridge for up to three weeks and the fresh blueberries will last for a few days.
Lemon Blueberry Tart Recipe Tips
Why does my lemon tart taste eggy?
This could mean you’ve overcooked the curd. To prevent this, keep the eggs in a separate bowl and warm the other ingredients on the stove. When ready, whisk a small amount of the liquid into the eggs to slowly bring them to a warm temperature. That said, this issue is avoided with this recipe because the filling doesn’t need to be precooked.
What’s the difference between a tart crust and a pie crust?
A tart crust is a pastry crust and it is more crumbly than a pie crust. Pie crust is meant to be flaky and light. It’s used for baked goods such as galettes, empanadas and quiche.
How do I know if the curd is ready?
Making lemon curd is an art that may require some practice before you nail it. That said, you can safely say it’s done when you dip a spoon into the mixture and see a clear line of curd upon removing it.
