Stunning Blueberry Lemon Tart

This Stunning Blueberry Lemon Tart is a delightful dessert that balances vibrant citrus with sweet berries. Its beautiful layers and natural sweetness make it a showstopper for any occasion. Get ready to impress with this refreshingly delicious and perfectly balanced treat.

Why You Will Love This Recipe

This Stunning Blueberry Lemon Tart is incredibly appealing for several reasons. It offers a perfect harmony of tart lemon and sweet blueberries, creating a flavor profile that is both refreshing and satisfying. The use of natural sweeteners, as highlighted by America’s Test Kitchen, means you can enjoy a delicious dessert with a reduced sugar content compared to traditional recipes. The visual appeal is undeniable, with its vibrant layers making it a stunning centerpiece for any gathering. Plus, while it requires a few steps, the process is manageable, leading to a truly rewarding and delicious outcome.

Ingredients

• 1 large egg yolk
• 1 tablespoon heavy cream
• ½ teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour
• ⅓ cup confectioners’ sugar
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter, cut into cubes and chilled
• ¼ cup lemon zest + ½ cup lemon juice (from 4 lemons)
• 1 large egg + 5 large yolks
• ⅓ cup honey
• Kosher salt
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 2 tablespoons heavy cream
• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• ¼ cup honey

Step-by-Step Instructions

1. Prepare the Tart Crust: In a small bowl, whisk together 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla extract. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon salt. Pulse until combined. Add the 8 tablespoons of chilled, cubed butter and pulse until the mixture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process until the dough just comes together.
2. Chill the Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
3. Shape and Freeze the Crust: Let the chilled dough sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, roll the dough into an 11-inch circle. Gently transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the bottom and up the sides. Trim any excess dough by rolling a rolling pin over the top edge of the pan. Wrap the dough-lined pan loosely in plastic and freeze for about 30 minutes until firm.
4. Blind Bake the Crust: Preheat your oven to 375ºF (190ºC). Place the frozen tart shell on a baking sheet. Line the crust with a double layer of aluminum foil, ensuring it covers the edges to prevent burning. Fill the foil-lined crust with pie weights or dried beans. Bake for 30 minutes, rotating the pan halfway through, until the crust is golden brown and set. Remove the weights and foil and let the crust cool completely.
5. Make the Lemon Curd: Reduce the oven temperature to 350ºF (175ºC). Set aside 1 tablespoon of lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining 7 tablespoons of lemon juice, ¼ cup lemon zest, 1 large egg, 5 egg yolks, ⅓ cup honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and reaches 165ºF (74ºC), about 5 minutes.
6. Finish the Lemon Curd: Remove the saucepan from the heat. Whisk in the 4 tablespoons of chilled, cubed butter until melted and fully incorporated. Strain the lemon curd through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits. Gently stir in 2 tablespoons of heavy cream.
7. Bake the Lemon Layer: Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake for 10–12 minutes, rotating halfway through, until the filling is shiny, opaque, and the center jiggles slightly. Let the tart cool slightly on a wire rack.
8. Prepare the Blueberry Layer: While the lemon layer is cooling, process 2 cups of blueberries in a food processor until smooth. Strain the purée through a clean fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible (you should have about ¾ cup). Discard the solids.
9. Thicken the Blueberry Layer: Whisk in ¼ cup honey and ⅛ teaspoon salt into the strained blueberry purée. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Whisk this slurry into the blueberry mixture. Bring to a simmer over medium-low heat, stirring constantly, and cook until slightly thickened and registers 170ºF (77ºC), about 4 minutes. Stir in the reserved 1 tablespoon of lemon juice.
10. Assemble and Chill the Tart: Pour the thickened blueberry mixture evenly over the cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles. Refrigerate the tart for at least 2 hours, or until the blueberry mixture is set and shiny.
11. Serve the Tart: To serve, carefully remove the outer ring of the tart pan. Slide a thin metal spatula between the tart and the pan bottom, and gently slide the tart onto a serving platter or cutting board.

Save

Expert Tips / Pro Tips

To achieve the best results for your Stunning Blueberry Lemon Tart, keep these tips in mind. Ensure you are using a 9-inch tart pan; a different size can lead to too much or too little filling. Always use “large” eggs, as the recipe’s liquid balance relies on their standard size. Straining the lemon curd is crucial for a silky-smooth texture and to remove the zest. When blind baking the crust, using pie weights or dried beans helps prevent the crust from puffing up. For the blueberry layer, make sure to press out as much liquid as possible when straining the purée for optimal thickening. Using fresh lemon juice and zest is non-negotiable for the best flavor. If you don’t have a food processor, you can pulse the crust ingredients in a blender or mix by hand, and mash the blueberries for the filling.

Variations & Substitutions

This Stunning Blueberry Lemon Tart is wonderfully adaptable. For the crust, if you prefer a darker color and a hint of molasses, you can use Sucanat or coconut sugar instead of confectioners’ sugar; grind it into a fine powder first. If you find yourself without fresh lemons, bottled lemon juice can be used in a pinch, but the flavor will be less vibrant. For a different berry flavor, consider using raspberries or a mixed berry blend in the topping. If you’re out of cornstarch, tapioca starch can be used as a thickener for the blueberry layer, though you may need to adjust the amount slightly. For an extra rich lemon curd, you can omit the added cream, though it does contribute to a lovely silkiness.

Serving Suggestions

This Stunning Blueberry Lemon Tart is a perfect dessert on its own, but it can be elevated with a few simple accompaniments. A dollop of freshly whipped cream or a spoonful of unsweetened Greek yogurt provides a creamy contrast to the tartness of the lemon and berries. A light dusting of powdered sugar or a few fresh mint leaves can add a touch of elegance. For a truly decadent experience, serve alongside a scoop of vanilla bean ice cream or a small glass of dessert wine. It pairs beautifully with a cup of herbal tea or a light coffee.

Storage, Freezing & Reheating

Leftover Stunning Blueberry Lemon Tart can be stored in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time. Freezing is also an option; wrap the entire tart tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheating is generally not recommended, as the creamy filling and crisp crust are best served chilled or at room temperature. If you must reheat a slice, do so very gently in a low oven for a few minutes, being careful not to overheat the filling.

Nutrition Information

FAQ

Can I make the tart crust ahead of time?

Yes, the tart dough can be wrapped tightly in plastic wrap and refrigerated for up to 4 days or frozen for up to 1 month. If frozen, allow it to thaw completely on the counter before rolling.

Can I make the dough-lined tart pan ahead of time?

Absolutely. The dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, no need to thaw before baking; bake directly from frozen.

What happens if I use a different size tart pan?

Using a tart pan smaller than 9 inches will result in too much filling overflowing, while a larger pan will mean you don’t have enough filling to cover the crust adequately. Sticking to the recommended 9-inch size is important for the recipe’s success.

Why is my lemon curd not thickening?

Ensure you are cooking the lemon curd over medium-low heat and stirring constantly. Using an instant-read thermometer to reach 165ºF (74ºC) is the most reliable way to ensure it thickens properly without overcooking.

Can I use frozen blueberries for the topping?

Yes, you can use frozen blueberries. If using frozen, do not thaw them before processing. You may need to cook the blueberry mixture slightly longer to achieve the desired thickness, as frozen berries release more liquid.

Save

Stunning Blueberry Lemon Tart

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs 30 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Classic Tart Crust

• 1 large egg yolk egg yolk
• 1 tablespoon heavy cream
• 0.5 teaspoon pure vanilla extract
• 1.25 cups (158g) all-purpose flour
• 0.33 cup (38g) confectioners’ sugar
• 0.25 teaspoon kosher salt
• 8 tablespoons unsalted butter cut into cubes and chilled

Lemon Curd

• 0.25 cup lemon zest from 4 lemons
• 0.5 cup lemon juice from 4 lemons
• 1 large egg egg
• 5 large egg yolks
• 0.33 cup honey
• 1 pinch kosher salt
• 4 tablespoons unsalted butter cut into 4 pieces and chilled
• 2 tablespoons heavy cream

Blueberry Layer

• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• 0.25 cup honey
• 0.125 teaspoon salt
• 1 tablespoon lemon juice reserved from lemon curd preparation

Method

 

Instructions

1. For the crust: Whisk 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla together in a bowl. Process flour, confectioners’ sugar, and salt in a food processor until combined. Scatter chilled butter over the top and pulse until the mixture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process until the dough just comes together. Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
2. Let the chilled dough sit on the counter to soften slightly, about 10 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Loosely roll the dough around a rolling pin and gently unroll it onto a 9-inch tart pan with a removable bottom, letting the excess dough hang over the edge. Ease the dough into the pan by gently lifting the edge of the dough with your hand while pressing into the corners and fluted sides of the pan with your other hand. Run the rolling pin over the top of the pan to remove any excess dough.
3. Wrap the dough-lined pan loosely in plastic, place on a large plate, and freeze until the dough is chilled and firm, about 30 minutes. Adjust oven rack to the middle position and heat oven to 375ºF (190°C). Set the dough-lined tart pan on a baking sheet, line with a double layer of aluminum foil, covering the edges to prevent burning, and fill with pie weights. Bake until the crust is golden brown and set, about 30 minutes, rotating the pan halfway through baking. Remove weights and foil and let the crust cool.
4. For the lemon curd: Adjust oven rack to the middle position and reduce oven heat to 350ºF (175°C). Measure out 1 tablespoon of lemon juice and set aside for the blueberry layer. Whisk the remaining lemon juice, lemon zest, egg, egg yolks, honey, and salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and registers 165°F (74°C), about 5 minutes.
5. Off heat, whisk in the chilled butter until melted. Strain the lemon curd through a fine-mesh sieve into a bowl, then gently stir in the heavy cream. Pour the warm lemon curd into the cooled tart crust. Set the tart on a baking sheet and bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10–12 minutes, rotating the pan halfway through baking. Transfer the tart with the baking sheet to a wire rack and let cool slightly.
6. For the blueberry layer: Process the blueberries in a food processor until smooth. Strain the purée through a clean fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible. Whisk in the honey and salt. Whisk together the cornstarch and water in a small bowl, then whisk into the strained blueberry mixture. Bring to a simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170°F (77°C), about 4 minutes.
7. Off heat, whisk in the reserved tablespoon of lemon juice. Pour the blueberry mixture evenly over the cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.
8. To serve, remove the outer ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.

Notes

This recipe was developed using large eggs. If you use smaller eggs, your filling yield may be less than needed. If you use larger eggs, you may have too much filling and the flavors could be slightly dulled. For a naturally sweetened crust, use sucanat or coconut sugar, ground into a fine powder. If using coconut sugar, the crust will be darker and slightly less sweet. The tart dough can be made ahead and refrigerated for up to 4 days or frozen for up to 1 month. The dough-lined tart pan can also be refrigerated for up to 2 days or frozen for up to 1 month.