Lemon Blueberry Tart

Introduction

The Lemon Blueberry Tart captures the essence of summer with its zesty lemon filling and juicy bursts of fresh blueberries all nestled in a buttery, crisp crust. Each bite fuses tartness and sweetness for a refreshing dessert that dazzles at brunches, picnics, or after-dinner soirées.

Known for its elegant appearance and irresistible flavor combination, this tart is a crowd-pleaser that elevates any occasion without requiring professional pastry skills.

Why Lemon Blueberry Tart Is a Standout Dessert

What makes this tart unique is how the bright lemon custard complements the sweet, slightly tart blueberries. The texture—a silky filling topped with plump berries and cradled in a crisp crust—creates a symphony of contrasts. Served chilled, it’s incredibly refreshing and perfect for warm-weather gatherings or as a light finish to any meal.

Building the Perfect Tart Crust

Start by preparing a classic tart crust that’s both tender and sturdy enough to hold the filling. Opting for a homemade crust ensures authentic flavor and optimal texture. Use cold butter and ice water in your dough to achieve flaky perfection. Line your tart pan with a custom-cut sheet from the Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and make cleanup a breeze.

Once pressed into the pan and trimmed, chill the crust for at least 30 minutes before blind baking—this prevents shrinkage and helps retain those beautifully crisp edges.

Making Silky Lemon Filling

The filling is simple but luxurious: fresh lemon juice, zest, sugar, eggs, and a touch of butter. Whisk these together until smooth for a bright, citrusy base. Ensure the mixture is lump-free; using something like the Ninja BL610 Professional 72 Oz Countertop Blender, Black ensures an extra silky, well-aerated consistency.

Pour the filling into your pre-baked tart shell and bake just until set—the custard should have a slight jiggle, ensuring creamy slices later.

Blueberry Topping and Finishing Touches

Once your tart has cooled, arrange fresh blueberries over the lemon filling for a juicy pop of flavor and beautiful presentation. For an even berry layer, use a tool such as the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to halve or slice larger berries quickly and safely.

Brush the berries with a warmed apricot or blueberry jam glaze for shine and a sweet accent that deepens color and flavor.

Serving Your Lemon Blueberry Tart

Slice with a sharp knife and serve each wedge chilled. For clean serving and storage, arrange extras in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to retain freshness and structure. Pair with lightly whipped cream or a dusting of confectioners’ sugar for an extra gourmet touch.

This tart also pairs beautifully with tea, sparkling water, or a glass of chilled prosecco for an elegant dessert course.

Nutritional Information and Serving Size

This recipe yields one standard 9-inch tart, serving about 8 generous slices. Each serving typically contains 250–300 calories, depending on your crust and garnishes. It’s a lighter dessert option that doesn’t compromise on taste or impressiveness.

Lemon Blueberry Tart (Recap)

The Lemon Blueberry Tart shines with its harmonious blend of citrusy brightness and berry sweetness, presented in a crisp, golden crust. It’s a timeless dessert suited for any gathering that looks as good as it tastes—and thanks to its simple steps and few kitchen tools, it’s easily achievable at home.

Instructions

1. Whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the dough just comes together.
2. Press the dough into a disc, wrap, and chill for 30 minutes. Preheat your oven to 375°F while you line your tart pan with Reynolds Kitchens Brown Parchment Paper Roll for effortless removal.
3. Roll out the dough to fit a 9-inch tart pan. Gently press into the pan and trim the edges. Prick the base with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake 7–10 minutes more until lightly golden.
4. Lower oven to 350°F. In the Ninja BL610 Professional 72 Oz Countertop Blender, Black, blend eggs, sugar, lemon juice, lemon zest, and melted butter until smooth and pale. Pour into the prebaked crust.
5. Bake 18–22 minutes, just until the filling is set but still a little wobbly in the center. Cool completely on a rack, then refrigerate until chilled, at least 2 hours.
6. Top the tart with fresh blueberries. For easy and even slicing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper if desired. Warm jam slightly and brush over berries for a glossy finish.
7. Slice and serve cold, storing leftovers in Rubbermaid Brilliance Food Storage Containers to maintain freshness.

Cook and Prep Times

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes (plus chilling time)