Blueberry Lemon Tart
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 cup heavy cream
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, pulse the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust with a fork to prevent air bubbles. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- In a medium bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and heavy cream until completely smooth. Ensure there are no large streaks of egg remaining to keep the texture silky.
- Pour the lemon mixture into the pre-baked crust. Return the tart to the oven and bake for another 15 to 20 minutes. The filling should be set around the edges but still have a slight jiggle in the very center. Remove from the oven and let it cool completely to room temperature.
- In a small saucepan over medium heat, combine 1 cup of the blueberries, the cornstarch, and water. Cook while stirring and mashing the berries slightly until the mixture thickens into a glossy sauce. Remove from heat and stir in the remaining 1 cup of fresh blueberries.
- Spread the blueberry mixture evenly over the cooled lemon tart. Place the tart in the refrigerator for at least 2 hours to allow the filling and topping to set firmly. This makes the tart much easier to slice cleanly.
Find it online: https://www.diannemeals.com/desserts/blueberry-lemon-tart/