Description

This refreshing Lemon Blueberry Tart combines a buttery crust with a creamy lemon filling swirled with homemade blueberry sauce, creating a perfect balance of tartness and sweetness. Ideal for spring and summer gatherings, this dessert is baked to a creamy consistency and chilled for the best flavor and texture.

Ingredients

Scale

Blueberry Sauce

1 teaspoon cornstarch
2 teaspoons lemon juice (or water)
1 cup (140g) fresh or frozen blueberries (do not thaw)
2 teaspoons granulated sugar

Crust

1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spooned & leveled)

Filling

1 (14 ounce weight) can full-fat sweetened condensed milk
6 Tablespoons (90ml) lemon juice (about 2 lemons)
1 teaspoon lemon zest (1 lemon)
1 large egg yolk

Garnish (Optional)

Lemon slices
Blueberries
Leftover blueberry sauce
Whipped cream

Instructions

Prepare Blueberry Sauce: In a small bowl, mix cornstarch and lemon juice until dissolved. Warm blueberries and sugar in a small saucepan over medium heat for 3 minutes, stirring and mashing to break berries. Stir in cornstarch mixture and cook for 2 more minutes until sauce thickens, continuing to mash as desired. Remove from heat and set aside at room temperature.
Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
Make Crust: In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Add flour and stir until fully incorporated into a thick, greasy dough. Using a spatula or hands, firmly press dough evenly into a 9-inch tart pan, covering bottom and sides.
Bake Crust: Bake the crust for 15 minutes until edges are lightly browned. Remove from oven and poke several holes in the warm crust with a fork to help filling adhere.
Prepare Filling: Whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and combined.
Assemble Tart: Pour filling into warm crust. Stir the blueberry sauce if thickened; if very thick, warm briefly. Drop spoonfuls of half the blueberry sauce over filling, then gently swirl with a toothpick or knife. Move pan side to side gently to settle mixture.
Bake Tart: Bake for 17-19 minutes until center no longer jiggles with a light tap but remains slightly sticky on top. Avoid overbaking for a creamy texture.
Cool and Chill: Remove tart from oven and cool completely on a rack at room temperature. Then refrigerate uncovered for at least 2 hours or up to 1 day (cover if chilling longer).
Serve: Remove the tart pan sides if applicable, slice, and serve garnished with lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream if desired.
Storage: Cover any leftovers tightly and refrigerate for up to 1 week.

Notes

Do not thaw blueberries before making the sauce to keep a fresh flavor and proper consistency.
The crust is thick and may seem difficult to fit in the pan; use a measuring cup bottom to help press it evenly.
Do not overbake the tart to avoid a rubbery texture; fillling should remain creamy and slightly sticky.
Chilling the tart enhances flavor and texture; it can be refrigerated uncovered for 2 hours and covered up to 1 day before serving.
Reserve some blueberry sauce for garnish and serving along with lemon slices and whipped cream for a beautiful presentation.

Prep Time: 25 minutes
Cook Time: 36 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon tart, blueberry tart, lemon blueberry dessert, baked tart, creamy lemon filling, homemade blueberry sauce