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Lemon Tart with Blueberries

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For this lemon tart with blueberries, creamy, sweet-tart lemon curd is poured into a sweet crust (pâte sucrée in pastry parlance) and topped with seasonal berries lightly coated with apricot jam. Ain’t spring grand? These also make lovely mini lemon tarts.

If you’ve never made one of Flo Braker’s recipes, you’re in for a treat. Her simple, comprehensive directions never lead you astray. And this blueberry lemon tart recipe is no exception. The fresh flavors of lemon and berries are at their best here in her easily assembled, elegant tart.–David Leite

Lemon Tart with Blueberry FAQs

Can I use Meyer Lemons instead of regular lemons?

Yes, but keep in mind that Meyer lemons have a sweeter, more floral flavor than regular lemons – so your final results may be more sweet and a bit less tart. Still, Meyer lemons make a fantastic substitute for regular lemons in dessert recipes so feel free to swap them out when you can find them.

Why does the crust have to completely cool before the filling is added?

Allowing your crusts to cool will prevent them from becoming soggy, especially with shortbread-type pastries such as this one. This process is known as blind baking, and it seals the surface of the bottom crust so that when the liquid filling is added, the crust retains its texture.

How to make mini lemon tarts with blueberries

Ten mini lemon tarts with blueberries on a white platter with lemons in the background
: Jessie Hagan

You’ll need to use mini tart pans for this recipe, as muffin tins can be difficult to work with. The number of mini tarts depends on their size. You can make ten 4-inch mini tarts or about twenty 3-inch mini lemon blueberry tartlets with the dough called for in the recipe.

  1. Divide the tart dough among the mini tart pans, pressing it firmly with your fingers to an even thickness. Using the back of your knife, cut off any dough that crests over the sides of the pans. Prick the bottoms with a fork. Chill for 30 minutes.
  2. Cut circles of parchment paper 2 inches larger than your tartlet tins. Line the shells with the parchment. Fill with sugar to weight down the dough.
  3. Place the mini tartlet pans on a baking sheet. Bake the shells at 350°F (180°C) for 15 to 25 minutes or until the shells appear golden, look done, and contract just a bit from the side of the pans. Remove the parchment and sugar.
  4. Spoon the lemon filling into the tartlet shells.
  5. Bake for another 10 to 15 minutes or just until the centers no longer jiggle.
  6. Transfer the mini lemon tarts in their pans to a wire rack to cool completely.
  7. Coat the blueberries, or berries of your choice, in the warm apricot glaze. Dot the top of the cooled mini lemon tarts with the berries. Remove the mini tarts from their pans and serve.

Lemon Tart Variations

  • Lime Tart: Swap out the lemon juice and lemon zest for lime juice and zest. Blueberries
  • Berry Topping: Lemon and blueberry are a classic combination. But if you love berries like I do, go wild. Try blackberries, raspberries, and sliced strawberries.

Lemon Tart with Blueberries

A slice of lemon tart with blueberries on a white plate with a fork.

For this lemon tart with blueberries, creamy, sweet-tart lemon curd is poured into a sweet crust (pâte sucrée in pastry parlance) and topped with seasonal berries lightly coated with apricot jam. Ain’t spring grand?

Flo Braker

Prep 30 mins

Cook 1 hr 30 mins

Total 2 hrs

Bake the tart

  • At least 15 minutes before baking your tart, preheat the oven to 375°F (190°C) and adjust the oven rack to the lower third of the oven.

  • Pour the filling into the partially baked and cooled tart shell. Bake for 16 to 18 minutes, or until the crust is golden and the filling is set. (The filling will begin to bubble toward the end of baking.) Place the tart pan on a wire rack to cool for 10 minutes.

  • Carefully place the tart pan on a narrower elevated surface (such as a wide tin can), so the bottom of the tart pan is supported and the metal rim can slip off. Cool to room temperature.

Prepare the berry garnish

  • Heat the apricot jam just until melted but not bubbly hot, about 30 seconds. Pour into a medium mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.

Serving: 1servingCalories: 317kcal (16%)Carbohydrates: 44g (15%)Protein: 4g (8%)Fat: 15g (23%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mg (21%)Sodium: 143mg (6%)Potassium: 95mg (3%)Fiber: 2g (8%)Sugar: 26g (29%)Vitamin A: 279IU (6%)Vitamin C: 9mg (11%)Calcium: 20mg (2%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published April 05, 2003

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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