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Lemon Blueberry Tart Recipe

This lemon blueberry tart features a crisp, buttery tart crust filled with a smooth, creamy lemon custard and finished with juicy fresh blueberries. It’s bright, balanced, and elegant without being complicated, making it perfect for spring and summer desserts, holiday brunches, or make-ahead entertaining. The tangy lemon pairs beautifully with sweet blueberries for a bakery-style tart that’s easy to make at home.
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Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • 1 large egg
For the Lemon Filling
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Topping
  • 1 ½ cups fresh blueberries
  • Powdered sugar for garnish (optional)

Method
 

Make the crust
  1. In a bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix just until the dough comes together.
Chill the dough
  1. Shape the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes.
Prepare the tart shell
  1. Roll the chilled dough on a lightly floured surface and press it into a tart pan. Trim excess dough and prick the base with a fork.
Blind bake
  1. Line the crust with parchment paper and fill with baking weights. Bake at 375°F (190°C) for 15–18 minutes, until lightly golden. Remove weights and parchment and let cool slightly.
Make the lemon filling
  1. In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, heavy cream, vanilla, and salt until smooth.
Assemble the tart
  1. Scatter blueberries evenly over the pre-baked crust. Carefully pour the lemon filling over the berries.
Bake
  1. Return to the oven and bake for 25–30 minutes, until the edges are set and the center has a slight jiggle.
Cool and chill
  1. Let the tart cool at room temperature, then refrigerate for at least 1 hour before slicing.
Serve
  1. Dust lightly with powdered sugar if desired. Slice and serve chilled or at room temperature.

Notes

  • This tart can be made up to one day ahead and stored in the refrigerator.
  • For clean slices, use a sharp knife and wipe it between cuts.
  • Frozen blueberries can be used if thawed and well-drained.