The moment the Lemon and Blueberry Tart came out of the oven, my kitchen was filled with a heavenly aroma that was both refreshing and inviting. This delightful dessert, with its perfect balance of tangy lemons and sweet blueberries, quickly became a family favorite. I recall the first time I served it at a family gathering; the vibrant colors and the glossy finish of the tart caught everyone’s eye. My husband, who usually prefers savory dishes, couldn’t resist going back for seconds, and my children enjoyed it so much that they asked for it to be a regular feature of our weekend treats. This recipe has now become a cherished tradition in our home, bringing smiles and satisfaction to all who taste it.

Ingredients

To bring this delicious Lemon and Blueberry Tart to life, you will need the following ingredients:

• 1 ½ cups all-purpose flour
• ½ cup confectioners’ sugar
• ½ teaspoon salt
• 10 tablespoons unsalted butter, chilled and diced
• 1 large egg yolk
• 1 tablespoon ice water (more if needed)
• 1 cup fresh blueberries
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup freshly squeezed lemon juice (about 3 lemons)
• 1 tablespoon lemon zest
• ¼ cup heavy cream
• Powdered sugar for dusting

Instructions

Creating this delightful tart is a rewarding process that is as enjoyable as the tart itself. Follow these steps to achieve the perfect Lemon and Blueberry Tart:

1. Prepare the crust: In a food processor, combine the flour, confectioners’ sugar, and salt. Add the diced butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough starts to come together. If it seems dry, add more ice water, a teaspoon at a time. Turn the dough onto a lightly floured surface, gather it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
3. Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough. Prick the base with a fork, cover with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until golden. Let it cool completely.
4. Prepare the filling: In a medium bowl, whisk together the granulated sugar and eggs until smooth. Mix in the lemon juice, lemon zest, and heavy cream until well combined.
5. Assemble the tart: Scatter the blueberries evenly over the cooled crust. Pour the lemon mixture over the blueberries, ensuring an even distribution.
6. Bake the tart: Place the tart on a baking sheet and bake for 30-35 minutes, or until the filling is set and slightly golden around the edges. Allow the tart to cool completely in the pan before removing.
7. Serve: Dust with powdered sugar before serving. Enjoy your homemade Lemon and Blueberry Tart with loved ones!

Nutrition Facts

This tart serves 8 people, with each serving containing approximately 320 calories. It’s a delightful way to enjoy a sweet treat without overindulging!

Preparation Time

The preparation time for this Lemon and Blueberry Tart is about 20 minutes, while the chilling and baking time will take around 1 hour and 15 minutes. This means you can have this scrumptious dessert ready to serve in under 2 hours!

How to Serve

This tart is versatile and can be served in several ways:

• As a standalone dessert, allowing its flavors to shine.
• With a dollop of whipped cream for added richness.
• Alongside a scoop of vanilla ice cream for a creamy contrast.
• With a handful of fresh berries for extra freshness.
• Paired with a cup of hot tea or coffee for a relaxing afternoon treat.

Additional Tips

Here are some tips to ensure your Lemon and Blueberry Tart turns out perfectly:

• Chill the dough: Ensure your dough is well chilled before rolling it out to prevent sticking and tearing.
• Use fresh lemons: Freshly squeezed lemon juice is essential for the best flavor. Avoid using bottled lemon juice.
• Room temperature eggs: Using room temperature eggs helps the filling to combine more smoothly.
• Adjust sweetness: Taste the lemon mixture before pouring it over the blueberries and adjust the sugar if needed.
• Cool completely: Allow the tart to cool completely before serving to ensure it sets properly.

FAQ

Here are some frequently asked questions about this recipe:

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw them and drain any excess liquid before using them in the tart.

Can I make this tart ahead of time?

Absolutely! You can make the tart a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Can I substitute the heavy cream?

Yes, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut milk, although this may slightly alter the flavor and texture.

How do I store leftovers?

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or slightly warmed.

Is this tart gluten-free?

No, this recipe is not gluten-free as it contains all-purpose flour. However, you can try substituting with a gluten-free flour blend for a gluten-free version.