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Delicious Lemon Blueberry Tart

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A flaky golden crust filled with bright lemon curd and topped with juicy blueberries, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 2 1/2 cups (320g) all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/4 to 1/2 cup (60-120ml) ice water
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • 1/2 cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • Optional: powdered sugar for dusting

Instructions

  1. Make the Crust Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Tart Pan: Lightly butter a 9-inch tart pan. Roll out chilled dough to about 1/8-inch thickness, fit into pan with slight overhang, press into edges, and trim excess. Prick bottom with a fork.
  3. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 8-10 minutes until golden and dry. Let cool slightly.
  4. Make the Lemon Filling: Whisk sugar and eggs until smooth. Stir in lemon juice, lemon zest, heavy cream, and vanilla extract until fully combined and slightly thickened.
  5. Fill and Bake: Pour lemon filling into pre-baked crust. Bake at 350°F (175°C) for 25-30 minutes until filling is set but slightly wobbly in center.
  6. Cool and Add Blueberries: Cool tart to room temperature, refrigerate at least 2 hours to set. Arrange fresh blueberries evenly on top before serving.
  7. Optional Finishing Touch: Dust tart lightly with powdered sugar.

Notes

Use cold butter for flaky crust. Add water slowly to avoid sticky dough. Blind bake crust to prevent sogginess. Avoid overbaking filling to keep creamy texture. Frozen blueberries can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: lemon blueberry tart, lemon tart, blueberry dessert, flaky crust tart, easy tart recipe, homemade tart, lemon dessert, blueberry tart

Find it online: https://elvafood.com/delicious-lemon-blueberry-tart-recipe-easy-homemade-flaky-crust-guide/