Ultimate Lemon Blueberry Tart RecipePerfect for spring and summer celebrations, this tart combines a buttery shortbread crust, creamy lemon filling, and a vibrant blueberry swirl. This recipe is flexible, quick, and answers key kitchen questions for busy home cooks.
Lemon Blueberry Tart Recipe
Ingredients
For the Shortbread Crust:
- 1 1/4 cups 156g all-purpose flour
- 1/2 cup 100g granulated sugar
- 1/2 cup 115g unsalted butter, melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Lemon Filling:
- 1 can 14 oz full-fat sweetened condensed milk
- 1/4 cup fresh lemon juice 2–3 lemons
- 1 tsp lemon zest
- 1 egg yolk
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tsp granulated sugar
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Blueberry Sauce
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries break down and sauce thickens (about 5 minutes).
- Let cool slightly, then strain through a fine mesh sieve if you prefer a smooth sauce. Set aside.
Step 2: Make the Shortbread Crust
- Preheat oven to 350°F (177°C).
- Mix melted butter, sugar, salt, and vanilla extract in a bowl. Add flour and combine until it forms a dough.
- Press the dough evenly into a 9-inch tart pan. Prick the bottom with a fork to prevent puffing.
- Pre-bake the crust for 10–12 minutes until lightly golden. Set aside to cool slightly.
Step 3: Prepare the Lemon Filling
- In a medium bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
Step 4: Assemble the Tart
- Pour the lemon filling into the pre-baked crust.
- Drop small spoonfuls of blueberry sauce onto the filling. Use a toothpick to create swirls for a decorative effect.
Step 5: Bake the Tart
- Bake for 15–18 minutes, or until the center is just set (slightly jiggles).
- Remove from oven and let cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, frozen blueberries work well for the swirl. Thaw them slightly and follow the same cooking instructions.
Is this recipe beginner-friendly?
Absolutely! The shortbread crust is easy to handle, and the filling only requires a few ingredients.
Can I prepare this tart in advance?
Yes! The tart holds beautifully in the fridge for up to 3 days, making it perfect for parties or meal prep.
What if I prefer a graham cracker crust?
While a graham cracker crust adds a different flavor, it’s less sturdy for this wet filling. We recommend sticking to the shortbread crust for best results.
What other variations can I try?
- Lime Tart: Replace lemon juice/zest with lime.
- Berry Swirl Options: Substitute blueberries with raspberries, strawberries, or blackberries. Adjust sugar as needed.
- Mini Tarts: Use mini tart pans. Reduce bake time to 9–10 minutes.
Can I use an air fryer to bake this tart?
For mini tarts, yes! Preheat the air fryer to 325°F (163°C). Bake for 8–10 minutes or until set.
Does this recipe work for dietary restrictions?
This tart can be made gluten-free by using a 1:1 gluten-free flour blend for the crust. For a dairy-free option, substitute condensed milk with coconut condensed milk.
Serving Suggestions
- Top with whipped cream or fresh mint for added elegance.
- Pair with a glass of iced tea or lemonade for a refreshing treat.
With this recipe, you’ll have a stunning, versatile dessert that comes together with minimal fuss. Whether hosting a brunch or enjoying a quiet evening at home, this lemon blueberry tart is sure to impress!