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Lemon Blueberry Tart

Lemon Blueberry Tart

This Lemon Blueberry Tart features a creamy filling with a delicious blueberry sauce and is perfect for any occasion.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9-inch tart pan
  • mixing bowl
  • whisk
  • silicone spatula
  • Cooling Rack

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 (14 ounces)
  • 6 tablespoons lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (1 lemon)
  • 1 large egg yolk

Optional Garnishes

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

Instructions
 

Making the Blueberry Sauce

  • Mix the cornstarch and lemon juice together until cornstarch dissolves. Set aside.
  • Warm the blueberries and sugar in a saucepan over medium heat for 3 minutes, mashing the blueberries.
  • Stir in the cornstarch mixture and cook for 2 more minutes until the sauce thickens.
  • Remove from heat and let cool at room temperature until ready to use.

Preparing the Crust

  • Preheat oven to 350°F (177°C).
  • Mix melted butter, sugar, vanilla extract, and salt in a bowl. Add flour and combine.
  • Press dough into a 9-inch tart pan evenly. Poke holes in the crust.
  • Bake for 15 minutes until edges are lightly browned.

Making the Filling

  • Whisk filling ingredients together until combined.
  • Pour into warm crust and add spoonfuls of blueberry sauce.
  • Gently swirl the sauce and filling together.
  • Bake for 17-19 minutes until the center no longer jiggles.
  • Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.

Serving the Tart

  • Slice and serve with optional garnishes.
  • Cover leftovers tightly and refrigerate for up to 1 week.

Notes

Can be made a day in advance. Filling must be poured on warm crust. Tart can be frozen for up to 3 months.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 140mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Keyword blueberry, dessert, Lemon, Lemon Blueberry Tart, Tart
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