Description
Indulge in the delightful combination of zesty lemon and juicy blueberries with this Lemon Blueberry Tart recipe. A buttery crust filled with a creamy lemon filling and a swirl of homemade blueberry sauce, this tart is a perfect balance of sweet and tangy flavors.
Ingredients
Scale
For 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
For 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)
For 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
For Garnish:
- Lemon slices
- Blueberries
- Leftover blueberry sauce
- Whipped cream
Instructions
- Blueberry Sauce: Using a fork, mix cornstarch and lemon juice in a bowl. Warm blueberries and sugar in a saucepan, then add cornstarch mixture. Cook until thickened. Set aside.
- Crust: Mix butter, sugar, vanilla, and salt. Add flour, press into tart pan, and bake.
- Filling: Whisk condensed milk, lemon juice, zest, and egg yolk. Pour into crust, swirl in blueberry sauce, and bake.
- Serve with optional garnishes.
Notes
- Ensure blueberry sauce is warm when swirling into filling.
- Under-bake tart slightly for a creamy texture.
- Chill tart for at least 2 hours before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
