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A cool, creamy lemon blueberry tart featuring a tender lemon filling in a buttery shortbread crust, swirled with homemade blueberry sauce. Perfect for spring gatherings or special occasions.

Ingredients

  • Shortbread Crust:
  • – 1 cup (2 sticks) unsalted butter, melted
  • – 2/3 cup granulated sugar
  • – 1 teaspoon vanilla extract
  • – 1/4 teaspoon salt
  • – 2 cups all-purpose flour
  • Lemon Filling:
  • – 1 (14-ounce) can full-fat sweetened condensed milk
  • – 1 large egg yolk
  • – 1/2 cup fresh lemon juice (about 2-3 lemons)
  • – 1 tablespoon lemon zest
  • Blueberry Sauce:
  • – 1 cup fresh or frozen blueberries
  • – 1 to 2 teaspoons granulated sugar (adjust to taste)

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Prepare Shortbread Crust: In a mixing bowl, combine melted butter, sugar, vanilla extract, and salt until well blended. Gradually add flour, mixing until just combined. The dough will be thick and slightly greasy. Press the dough firmly and evenly into a tart pan or pie plate. No pre-chilling needed.
  3. Bake crust for 8-10 minutes until set and lightly golden. Remove from oven and set aside to cool slightly.
  4. Prepare Blueberry Sauce: Combine blueberries and sugar in a small saucepan. Simmer over medium heat until berries burst and sauce thickens slightly, about 5-7 minutes. Remove from heat and let cool. Optional: strain through a fine mesh sieve for smooth sauce.
  5. Prepare Lemon Filling: In a bowl, whisk together sweetened condensed milk, egg yolk, fresh lemon juice, and lemon zest until smooth and creamy.
  6. Assemble Tart: Pour lemon filling into the warm pre-baked crust. Dot small spoonfuls of blueberry sauce over the filling. Using a toothpick or small knife, gently swirl the blueberry sauce into the lemon filling to create a marbled effect.
  7. Bake assembled tart in the oven at 350°F (177°C) for 9-10 minutes, or until the filling is set (centers should not jiggle).
  8. Remove tart from oven and allow to cool completely at room temperature.
  9. Chill the tart in the refrigerator for at least 1 hour (preferably overnight) to allow filling to firm up before serving.
  10. Optional: For mini tarts, divide crust dough into 10 mini tart pans, press firmly, and bake for 8 minutes. Fill, swirl, and bake fillings as above for 9-10 minutes. Chill before serving.

Notes

Use fresh lemon juice and zest for the best bright flavor., The tart is best served chilled and should be refrigerated due to the dairy and egg content., You can make the crust and blueberry sauce a day in advance to speed up assembly on baking day., Frozen blueberries can be used directly for sauce; just cook a bit longer., Full-fat sweetened condensed milk is recommended to ensure creamy filling; low-fat versions may alter texture., For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum for the crust, though crust may be more delicate., The tart can be made as mini tarts (about 10) with adjusted baking pans and times as specified., Store tart covered in airtight container in refrigerator up to 4 days., Freeze whole tart or slices tightly wrapped for up to 1 month; thaw overnight in refrigerator., Avoid reheating tart in the oven to maintain creamy filling texture.

Nutrition

Find it online: https://gingerbaking.com/lemon-blueberry-tart-recipe-sallys-baking/