Blueberry Lemon Tart

Featured in desserts.

Hey there! You've got to try this Blueberry Lemon Tart - it's the perfect balance of tangy and sweet! The buttery shortcrust pastry holds a silky, bright lemon custard that's topped with juicy fresh blueberries. That pop of color looks absolutely stunning against the vibrant yellow filling. I love how the lemon zest sprinkled on top adds extra zing! The contrast between the crisp pastry and smooth filling is just heavenly. Trust me, this will impress everyone at your table!

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Updated on Sun, 13 Apr 2025 15:52:39 GMT
Fresh blueberries on a vibrant yellow lemon tart with fluted pastry edges on a rustic wooden table pin it
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 pin it
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 pin it
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.

Blueberry Lemon Tart

A vibrant lemon custard tart topped with fresh blueberries, nestled in a buttery shortcrust pastry shell.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: chris

Category: desserts

Difficulty: intermediate

Cuisine: European

Yield: 8 Servings (8 balls)

Dietary: Vegetarian, Dairy

Ingredients

012 cups all-purpose flour
021/2 cup cold unsalted butter, cubed
031/4 cup granulated sugar
041/4 tsp salt
051 large egg (for crust)
064 large eggs (for filling)
071 cup granulated sugar
081/2 cup fresh lemon juice
092 tbsp lemon zest
101/2 cup heavy cream
112 cups fresh blueberries
122 tbsp powdered sugar for dusting

Instructions

Step 01

In a food processor, pulse flour, salt, and sugar together. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg and pulse just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 02

Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface and transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake another 5-7 minutes until golden.

Step 03

While crust cools, whisk together eggs, sugar, lemon juice, and lemon zest until combined. Stir in heavy cream. Pour filling into the partially baked tart shell, then carefully transfer to oven. Reduce temperature to 350°F (175°C) and bake for 20-25 minutes until filling is just set but still has a slight wobble in center.

Step 04

Allow tart to cool completely at room temperature, then refrigerate for at least 2 hours. Before serving, arrange fresh blueberries on top of the tart. Sprinkle with additional lemon zest and dust with powdered sugar if desired.

Step 05

For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled or at room temperature with a dollop of whipped cream if desired.

Notes

  1. For best results, ensure all ingredients for the filling are at room temperature before mixing.
  2. The tart can be made up to 2 days ahead and stored covered in the refrigerator. Add blueberries just before serving.
  3. If your blueberries aren't very sweet, you can toss them with a tablespoon of sugar before topping the tart.
  4. A removable-bottom tart pan makes serving much easier, but you can use a regular pie dish in a pinch.

Tools You'll Need

  • 9-inch tart pan with removable bottom
  • Food processor
  • Rolling pin
  • Parchment paper
  • Pie weights or dried beans
  • Mixing bowls
  • Whisk
  • Microplane or zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy (butter and heavy cream)
  • Wheat (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 5 g

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