Lemon Blueberry Tarts

Okay, so you know that sweet and tangy bite you get from lemon pie? Now picture it mixed with juicy blueberries in a little tart. Yep, that’s what these tarts are all about.

I made them one day when I wanted something fresh but easy. The lemon gives a bright zing, and the blueberries pop with sweetness. It feels like summer in every single bite.

The best part is how simple they are. You don’t need fancy tools, just a crust, some filling, and a handful of berries. They look pretty too, like something straight from a bakery.

So, let’s get baking. Grab some lemons, blueberries, and a tart shell, and I’ll show you how to make these little bites of happiness.

Why You’ll Love This Recipe

• Perfect Flavor Combination: The tanginess of the lemon filling complements the sweetness of the blueberry sauce for a balanced, refreshing treat.
• Quick and Easy: With only a few key ingredients, these tarts are surprisingly simple to prepare, yet impressive enough for any occasion.
• Make-Ahead Friendly: These tarts can be made in advance, making them a great option for hosting or prepping ahead for the week.
• Versatile Presentation: Serve them as individual tarts or create a large tart for a family-style dessert.
• Great for All Occasions: Perfect for summer gatherings, holiday dinners, or a cozy evening in.

Required Kitchen Tools

Before diving into the steps, let’s gather the essential tools you’ll need:

• Tart pans (individual or one large tart pan)
• Mixing bowls (medium and small sizes)
• Measuring spoons and cups
• Whisk
• Saucepan (for the blueberry sauce)
• Electric hand mixer or stand mixer
• Pastry cutter or fork (for cutting the butter into the crust)
• Sifter (optional, for dry ingredients)
• Cooling rack
• Zester or microplane (for the lemon zest)
• Sharp knife (for slicing lemon)

Ingredients

Here’s everything you’ll need to make this delightful dessert. Make sure to measure accurately to get the perfect results!

Blueberry Sauce:

• 1 teaspoon cornstarch – Helps thicken the sauce and create that perfect texture.
• 2 teaspoons lemon juice (or water) – Adds a hint of citrus to balance the sweetness.
• 1 cup (140g) fresh or frozen blueberries – The star of the show! Fresh blueberries will offer a vibrant color, but frozen blueberries work perfectly as well.
• 2 teaspoons granulated sugar – Just enough sweetness to bring out the blueberry flavor.

Shortbread Crust:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted – Butter is essential for that rich, crumbly texture in the crust.
• 1/4 cup (50g) granulated sugar – Adds sweetness to the crust.
• 1 teaspoon pure vanilla extract – For a touch of vanilla flavor.
• 1/4 teaspoon salt – Enhances the sweetness of the crust and balances the flavors.
• 1 cup (125g) all-purpose flour (spooned & leveled) – The base of the crust. Spoon the flour into the measuring cup and level off for accuracy.

Lemon Filling:

• 1 (14 ounce weight) can full-fat sweetened condensed milk – This makes the filling creamy and rich.
• 6 Tablespoons (90ml) lemon juice (about 2 lemons) – Fresh lemon juice is key for that bright, tangy flavor.
• 1 teaspoon lemon zest (1 lemon) – The zest adds a lovely citrus fragrance to the filling.
• 1 large egg yolk – The yolk helps thicken the filling and adds a silky texture.

Optional Garnishes:

• Lemon slices – For a fresh, decorative touch.
• Blueberries – A handful of fresh blueberries will add pops of color on top.
• Leftover blueberry sauce – Drizzle it over the tarts for an extra burst of flavor.
• Whipped cream – A dollop of freshly whipped cream can elevate the presentation.

Step-by-Step Instructions

1. Prepare the Shortbread Crust

The shortbread crust is the foundation of this tart. It’s buttery, crumbly, and the perfect complement to the tart lemon filling.

How to Make It:

1. Preheat your oven to 350°F (177°C).
2. Mix the crust ingredients: In a medium bowl, combine the melted butter, sugar, vanilla extract, and salt. Stir until well combined.
3. Add the flour: Slowly add the flour to the butter mixture. Use a pastry cutter, fork, or your fingers to incorporate the flour into the butter until the dough resembles coarse crumbs.
4. Form the crust: Press the dough into the bottom and up the sides of your tart pans. If you’re using individual tart pans, be sure to press firmly so that the dough is evenly spread.
5. Chill the crust: Place the tart pans in the fridge for 10-15 minutes. This will help the crust hold its shape during baking.
6. Bake: Bake the crust in the preheated oven for about 12-15 minutes or until golden brown. Remove from the oven and let it cool completely.

2. Make the Blueberry Sauce

The blueberry sauce is a sweet and tangy topping that ties everything together. It’s quick to make and really elevates the flavor of the tarts.

How to Make It:

1. Cook the blueberries: In a small saucepan, combine the blueberries, sugar, and lemon juice (or water). Stir to coat the blueberries evenly.
2. Thicken the sauce: In a small bowl, whisk the cornstarch with a little bit of water (about 1 tablespoon) until smooth. Add this mixture to the blueberries in the saucepan.
3. Simmer: Bring the mixture to a simmer over medium heat. Stir frequently and cook for 5-7 minutes, or until the sauce thickens and the blueberries start to break down. Remove from heat and let it cool completely.

3. Prepare the Lemon Filling

The lemon filling is smooth, creamy, and full of zesty citrus flavor. It’s what truly makes these tarts irresistible!

How to Make It:

1. Whisk together the condensed milk and lemon juice: In a medium mixing bowl, combine the sweetened condensed milk and lemon juice. Stir until fully incorporated.
2. Add the egg yolk and zest: Add the egg yolk and lemon zest to the mixture and whisk until smooth. The egg yolk helps thicken the filling and adds richness.
3. Set aside: Once the filling is mixed, set it aside while you work with the crust and the blueberry sauce.

4. Assemble the Tarts

Once the shortbread crust is baked and cooled, it’s time to fill the tart shells with that luscious lemon filling and top them with blueberry sauce.

How to Assemble:

1. Fill the crusts: Spoon the lemon filling into each tart shell, filling them almost to the top.
2. Top with blueberry sauce: Add a spoonful of the cooled blueberry sauce on top of the lemon filling. You can swirl it lightly for a marble effect or leave it in dollops for more of a visual contrast.
3. Chill the tarts: Place the assembled tarts in the refrigerator for at least 1-2 hours, or until the filling sets.

5. Garnish and Serve

Once the tarts have chilled and set, they’re ready to be garnished and served.

How to Garnish:

1. Decorate with lemon slices: Place thin slices of lemon on top of the tarts for an extra burst of citrus.
2. Add fresh blueberries: Scatter a few fresh blueberries on top for an added touch of freshness and color.
3. Drizzle leftover blueberry sauce: If you have any leftover blueberry sauce, drizzle it over the tarts for an extra hit of flavor.
4. Top with whipped cream: For an indulgent touch, add a dollop of freshly whipped cream on top.

How to Serve Lemon Blueberry Tarts

Lemon Blueberry Tarts are a perfect individual dessert or can be made as one large tart to serve a crowd. Serve them chilled after a rich, savory meal for a refreshing, citrusy finish. Here are some ways to serve them:

• After a Summer Barbecue: The tartness of the lemon and the sweetness of the blueberries make for the perfect summer dessert.
• For Holiday Dinners: These tarts look stunning on any dessert table, making them ideal for celebrations.
• On a Dessert Buffet: Serve these tarts alongside other bite-sized treats like mini cheesecakes or chocolate truffles.
• As a Special Weekend Treat: Make them in advance for a relaxing weekend dessert, perfect for sharing with family or friends.

Storing Lemon Blueberry Tarts

If you’re lucky enough to have leftovers, here’s how to store them:

• Unassembled: If you have leftover shortbread crust or lemon filling, store them separately in airtight containers in the fridge for up to 3 days.
• Assembled Tarts: Store the tarts in the fridge for up to 3 days. Keep them in an airtight container to prevent the crust from becoming soggy.
• Freezing: You can freeze the tarts without the blueberry sauce for up to 1 month. Just let them thaw in the fridge before serving.

Nutritional Information

Each individual tart contains approximately:

• Calories: 300
• Carbs: 35g
• Fat: 18g
• Protein: 3g
• Sugar: 20g

Note: Nutritional information is an estimate and may vary based on ingredient brands and specific measurements.

Conclusion

Lemon Blueberry Tarts are a perfect dessert that strikes the balance between sweet and tangy. Whether you’re making them for a special occasion or just because, they are sure to be a hit. The combination of the buttery shortbread crust, creamy lemon filling, and tangy blueberry sauce is undeniably irresistible. So go ahead, try this recipe, and let me know how it turns out!

Lemon Blueberry Tarts FAQ

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Don’t thaw them before using, just add them straight in to prevent extra liquid from making the tart soggy.

How do I keep the tart crust from getting soggy?
You can blind-bake the crust first. Bake it for a few minutes before adding the filling, which helps it stay crisp.

Can I make these tarts ahead of time?
Yes, you can bake them a day in advance. Store them in the fridge and add a little whipped cream or powdered sugar right before serving.

Do I need to use homemade tart shells?
Not at all. Store-bought tart shells save time and still taste great, but homemade adds extra flavor if you want to go that route.

How should I store leftover tarts?
Keep them in an airtight container in the refrigerator. They’ll stay fresh for about 2–3 days.

Can I freeze lemon blueberry tarts?
Yes, you can freeze them. Wrap each tart tightly in plastic wrap, then foil. Thaw in the fridge before serving.

What can I use instead of lemon?
You can swap lemon for lime for a slightly different flavor. Orange also works for a sweeter citrus note.