Lemon Blueberry Tart

This lemon blueberry tart has an easy to make shortbread crust, a tangy lemon filling, and a blueberry swirl. This is the perfect summertime dessert!

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 35

Chilling Time 2

Servings servings

Calories 430kcal

Author Nina

Add cornstarch and lemon juice to a small bowl and whisk together. Set aside.
Add blueberries and sugar to a medium saucepan. Cook over medium heat until blueberries have released their juices. Mash the blueberries lightly then turn down the heat to a simmer.
Give the cornstarch/lemon juice mixture another whisk, then add to the saucepan. Stir together and simmer until the blueberry sauce has thickened.
Remove blueberry sauce from heat and let cool to room temperature. This can also be made a day ahead and stored in the refrigerator overnight.

Preheat oven to 350°F (180°C).
Mix melted butter, sugar, vanilla, salt, and flour together in a large mixing bowl. Mix until the mixture comes together and in a large slightly greasy clump.
Press dough into the bottom and up the sides of a tart pan. No need to grease the tart pan before using.
Bake in preheated oven for 15-18 minutes, or until lightly browned. Let cool at room temperature.

Add sugar, butter, lemon zest and juice, and eggs to a large saucepan. Cook over medium heat, stirring consistently.
Cook until filling thickens and can coat the back of a wooden spoon.
Spoon filling evenly into the bottom of the tart crust. Add blueberry sauce in spoonfuls over the lemon filling. Use a knife and drag it through the blueberry sauce to swirl it through the lemon filling.
Cool in the refrigerator for at least 2 hours or overnight. Store leftovers in the refrigerator.

Switch up some flavours if you like. Make a different berry swirl (raspberry or strawberry), or change the filling from lemon to a lime filling!
You can make the blueberry sauce the day before. Warm on the stove the next day if it seems to thick.
I suggest using a tart pan with removable bottom for this recipe. It will be way neater to cut slices out of this tart if it's removed out of the pan first.
If you would like the blueberry sauce smoother, use a blender to puree the sauce.