Name: Blueberry Lemon Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: European
Ingredients: 2 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/4 cup granulated sugar; 1/4 tsp salt; 1 large egg; 4 large eggs; 1 cup granulated sugar; 1/2 cup fresh lemon juice; 2 tbsp lemon zest; 1/2 cup heavy cream; 2 cups fresh blueberries; 2 tbsp powdered sugar for dusting

Fresh blueberries on a vibrant yellow lemon tart with fluted pastry edges on a rustic wooden table | lonerecipes.com

I first encountered this Blueberry Lemon Tart at a small patisserie in southern France. The balance of tart lemon custard against sweet blueberries was unforgettable. When I returned home, I was determined to recreate it. After several attempts, I finally perfected this recipe. The shortcrust pastry is buttery and crisp, providing the perfect vessel for the silky lemon filling. I love how the custard has that perfect wobble when you slice into it - firm enough to hold its shape but luxuriously creamy on the palate. The fresh blueberries add bursts of sweetness and beautiful color contrast. I particularly enjoy the sprinkle of lemon zest on top that adds an extra fragrant zing with each bite.

Why I love this recipe

I absolutely adore this Blueberry Lemon Tart recipe because it captures the essence of simple elegance. The balance of flavors is what makes it truly special - the tartness of lemon, sweetness of blueberries, and richness of the buttery crust create perfect harmony. I love how the bright yellow filling looks when sliced, revealing a clean edge against the golden crust. The recipe is forgiving enough for beginners but produces results that look professionally made. Another reason I cherish this recipe is its versatility throughout seasons - while fresh blueberries are best in summer, you can use frozen berries (thawed and patted dry) during colder months. Finally, I appreciate how this dessert isn't overly sweet, allowing the natural flavors to shine through. It's become my signature dessert that friends and family request for special occasions.

What You Need From Your Kitchen

Lemons: You'll need both juice and zest, so choose fresh, unwaxed lemons
Blueberries: Select firm, plump berries without any signs of mold
Butter: Use high-quality unsalted butter for best flavor in the crust
Heavy Cream: Creates a silky texture in the filling
Eggs: Provide structure to both the crust and filling
All-purpose flour: Forms the base of our shortcrust pastry

Let's Make These Together

Prepare the crust: Mix flour, sugar and salt, then cut in cold butter until crumbly. Add egg and form dough. Chill for 30 minutes before rolling out and fitting into your tart pan. Blind bake until golden.
Make lemon filling: Whisk together eggs, sugar, fresh lemon juice and zest until well combined. Stir in heavy cream until smooth and pour into the pre-baked tart shell.
Bake to perfection: Bake at 350°F until the filling is just set but still has a slight jiggle in the center, about 20-25 minutes. Allow to cool completely at room temperature then refrigerate.
Add fresh blueberries: Once the tart is chilled, arrange fresh blueberries on top in an attractive pattern. For extra flair, add additional lemon zest and a light dusting of powdered sugar.
Slice and serve: Use a sharp knife dipped in hot water for clean slices. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

Recipe picture — Sliced lemon tart with fresh blueberries and a golden shortcrust base in natural light | lonerecipes.com

Switch Things Up

Last summer, I made this tart for a family gathering and decided to experiment a bit. Instead of using all blueberries, I mixed in some blackberries and raspberries for a beautiful berry medley on top. I also added a hint of lavender to the lemon filling which gave it a subtle floral note that paired wonderfully with the citrus. Everyone was asking for seconds and the recipe!

Perfect Pairings

This Blueberry Lemon Tart pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For an afternoon tea, serve it with a cup of Earl Grey or chamomile tea. If you're feeling indulgent, a glass of Prosecco or a sweet dessert wine like Sauternes complements the citrus notes perfectly. For a brunch setting, it goes wonderfully with a side of fresh berries and a drizzle of honey.

Homemade lemon custard tart garnished with plump blueberries and lemon zest on a copper plate | lonerecipes.com

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?: Yes, you can use frozen blueberries, but they should be completely thawed and well-drained before placing on the tart to prevent excess moisture from making the filling soggy.
→ How long will this tart keep?: This tart will keep for up to 3 days when stored covered in the refrigerator. The crust may soften slightly over time.
→ Can I make this tart in advance?: Absolutely! You can make the tart up to 2 days ahead. Store it in the refrigerator and add the blueberry topping just before serving for the freshest presentation.
→ Is there a gluten-free option for the crust?: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but it will work well.
→ Can I use other berries besides blueberries?: Definitely! Raspberries, blackberries, or a mixed berry combination all work beautifully with the lemon filling. You could also try sliced strawberries.

Conclusion

This Blueberry Lemon Tart brings together the bright, zesty flavor of lemons with the sweet-tart pop of fresh blueberries. The buttery shortcrust pastry provides the perfect crisp foundation for the silky lemon custard. It's an elegant dessert that's impressive enough for special occasions yet simple enough to enjoy any day you're craving something refreshingly sweet.