Lemon Blueberry Tart
This Lemon Blueberry Tart is a delightful balance of sweet blueberries and tangy lemon, perfect for any dessert occasion.
Ingredients
For the Blueberry Sauce
- 1 teaspoon cornstarch for thickening
- 2 teaspoons lemon juice or water, for moisture
- 1 cup fresh or frozen blueberries for sweetness
- 2 teaspoons granulated sugar to enhance flavor
For the Crust
- 1/2 cup unsalted butter, melted for richness
- 1/4 cup granulated sugar to sweeten the crust
- 1 teaspoon pure vanilla extract for flavor depth
- 1/4 teaspoon salt to balance sweetness
- 1 cup all-purpose flour for structure
For the Filling
- 1 can full-fat sweetened condensed milk for creaminess
- 6 tablespoons lemon juice about 2 lemons, for tartness
- 1 teaspoon lemon zest for aromatic freshness
- 1 large egg yolk to bind ingredients
Optional Garnishes
- Lemon slices
- blueberries
- leftover blueberry sauce
- whipped cream
Instructions
Preparation
- In a small bowl, combine the cornstarch with 2 teaspoons of lemon juice or water to create a smooth mixture.
- Add the blueberries and 2 teaspoons of granulated sugar to the bowl and gently toss until coated. Set this aside.
- In a medium bowl, combine melted butter, 1/4 cup of granulated sugar, vanilla extract, and salt. Whisk until blended.
- Gradually add in the all-purpose flour, mixing with a rubber spatula until crumbly. Press this mixture firmly into the bottom of your tart pan.
Baking
- Preheat your oven to 350°F (175°C) and bake the crust for 15 to 20 minutes, until lightly golden.
- Prepare the filling by whisking together sweetened condensed milk, lemon juice, lemon zest, and egg yolk in a larger bowl until smooth.
- Pour the lemon filling over the cooled crust, spreading evenly.
- Spoon the blueberry mixture over the lemon filling evenly.
- Bake tart for an additional 20 to 25 minutes, until the filling is set but slightly jiggly in the center.
Cooling and Serving
- Let the tart cool completely on a wire rack for about an hour.
- Slice into squares or wedges and garnish as desired.
Notes
Ensure to let the tart cool completely to prevent a runny filling. Fresh lemon juice and high-quality ingredients are recommended for the best flavor.