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Lemon Blueberry Tart

Lemon Blueberry Tart

A delightful Lemon Blueberry Tart featuring a buttery shortbread crust, luscious lemon filling, and fresh blueberry sauce for a perfect dessert.
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Prep Time 30 minutes
Cook Time 34 minutes
Cooling Time 2 hours
Total Time 3 hours 4 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 9-inch tart pan
  • Small saucepan
  • Bowl
  • Whisk

Ingredients
  

Blueberry Sauce

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice or water
  • 1 cup fresh or frozen blueberries do not thaw
  • 2 teaspoons granulated sugar

Shortbread Crust

  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)

Filling

  • 1 can full-fat sweetened condensed milk approximately 14 ounces
  • 6 Tablespoons lemon juice about 2 lemons
  • 1 teaspoon lemon zest from 1 lemon
  • 1 large egg yolk

Optional Garnishes

  • lemon slices
  • blueberries
  • leftover blueberry sauce
  • whipped cream [homemade whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/)

Instructions
 

Blueberry Sauce

  • Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.
  • Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up.
  • Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired.
  • Remove sauce from heat and set aside at room temperature until step 6.

Preparation

  • Preheat oven to 350°F (177°C).

Crust

  • Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine.
  • Press dough firmly into a 9-inch tart pan, ensuring the layer of crust is even on the bottom and all around the sides.
  • Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven and poke a few holes all over the top with a fork.

Filling

  • Whisk all filling ingredients together until combined. Pour into warm crust.
  • Stir up the blueberry sauce and drop spoonfuls of it all over the top, using about half of the sauce. Reserve the rest for serving.
  • Gently swirl the sauce and filling together using a toothpick or knife.
  • Bake for 17-19 minutes until the center no longer jiggles.

Cooling

  • Remove tart from the oven and cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours.
  • Slice and serve with optional garnishes including leftover blueberry sauce.
  • Cover leftovers tightly and refrigerate for up to 1 week.

Notes

Err on the side of under-baking as the filling sets up in the refrigerator for a creamy soft texture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword Baking, blueberry dessert, Lemon Blueberry Tart, lemon dessert, summer desserts, tart recipe
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