Go Back
Lemon blueberry tart served on a plate with lemon slices and blueberries on a wooden table.
Alyssa

Lemon Blueberry Tart

A creamy lemon blueberry tart with a delicious crust and blueberry sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice (or water)
  • 1 cup fresh or frozen blueberries do not thaw
  • 2 teaspoons granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour spooned & leveled
  • 1 can full-fat sweetened condensed milk
  • 6 tablespoons lemon juice about 2 lemons
  • 1 teaspoon lemon zest 1 lemon
  • 1 large egg yolk
  • to taste Lemon slices, blueberries, leftover blueberry sauce, whipped cream

Method
 

  1. Mix cornstarch and lemon juice in a small bowl. Warm blueberries and sugar in a saucepan for 3 minutes. Stir in cornstarch mixture, cooking for 2 more minutes. Remove from heat and set aside.
  2. Preheat oven to 350°F (177°C).
  3. Combine melted butter, sugar, vanilla extract, and salt. Stir in flour to create dough. Press into a 9-inch tart pan and bake for 15 minutes.
  4. Poke holes in the warm crust, whisk filling ingredients, and pour into crust. Swirl blueberry sauce on top and bake for 17-19 minutes.
  5. Cool completely, chill for 2 hours, serving with garnishes.
  6. Cover leftovers and refrigerate for up to 1 week.

Notes

Ensure the tart cools completely before chilling. Use fresh ingredients for the best flavor.