Lemon Blueberry Tart
A zesty lemon tart filled with fresh blueberries, set in a buttery shortbread crust. Refreshing, colorful, and perfect for spring or summer gatherings.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter cold, cut into small cubes
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons lemon zest from 2 lemons
- 0.5 cup fresh lemon juice from 2-3 lemons
- 0.33 cup heavy cream
- pinch salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and work into the flour until coarse crumbs form. Press dough evenly into bottom and sides of a 9-inch tart pan with removable bottom. Prick bottom with fork.
- Bake crust for 20 minutes, until lightly golden. Remove and cool on a wire rack. Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together granulated sugar, eggs, and egg yolks until pale and smooth. Add lemon zest, lemon juice, heavy cream, and a pinch of salt. Mix until combined.
- Scatter blueberries evenly over cooled crust. Pour lemon filling over blueberries.
- Bake for 25-30 minutes, until edges are set but center has a slight wobble. Cool on wire rack for at least 1 hour, then chill in refrigerator for at least 2 hours before serving.
Notes
Use very cold butter for a flaky crust. Avoid overbaking; the center should remain slightly wobbly before chilling. Store covered in refrigerator up to 3 days.
