Description
This stunning lemon blueberry tart is a perfect blend of tart and sweet, making it an ideal centerpiece for your Mother’s Day brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 1/4 cup heavy cream
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Press into a 9-inch tart pan and refrigerate for 10 minutes.
- Place parchment paper over the crust and fill with weights. Bake for 15 minutes, then remove the paper and weights, and bake for an additional 10-15 minutes until lightly golden. Set aside to cool.
- In a large bowl, whisk together the eggs and sugar until pale and creamy. Add lemon juice and zest, then whisk in the heavy cream until smooth.
- Pour the filling into the pre-baked crust. Bake for 20-25 minutes until just set but slightly jiggles in the center. Cool completely on a wire rack.
- In a small saucepan, combine the blueberries, sugar, and cornstarch. Cook over medium heat until blueberries burst and mixture thickens, about 5-7 minutes. Remove from heat and cool slightly.
- Once cooled, spoon the blueberry mixture over the lemon filling and chill in the refrigerator for at least an hour before serving.
Notes
Serve with whipped cream or yogurt and garnish with fresh mint leaves or lemon zest.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon tart, blueberry dessert, Mother's Day brunch, spring dessert
