Lemon Blueberry Tart with Almond Shortbread Crust
Have you ever bitten into something so good your taste buds did a happy dance? That’s what happens with this lemon blueberry tart! The sweet-tart lemon filling, juicy blueberries, and buttery almond crust make a dessert that’ll have everyone asking for seconds. My grandma used to say that a good tart is like a good friend – sweet but with just enough tang to keep things interesting!
This recipe isn’t fancy or hard. You don’t need special tools or weird ingredients. Just follow along, and soon your kitchen will smell amazing, and your family will think you’ve been taking secret baking lessons!
What You’ll Need
Before we jump in, let’s gather everything. Nothing worse than being halfway through and realizing you’re missing something! Trust me, I’ve been there – once I got so excited to make this tart that I forgot the lemons. Lemon tart without lemons is just… well, not a lemon tart!
| Part | Ingredients | Equipment |
|---|---|---|
| Crust | 1½ cups flour ½ cup almond flour ⅓ cup sugar ¼ teaspoon salt ¾ cup cold butter, cut into pieces 1 teaspoon vanilla | Mixing bowl 9-inch tart pan Fork Measuring cups & spoons |
| Lemon Filling | 4 eggs 1 cup sugar ⅔ cup fresh lemon juice (about 4-5 lemons) 2 tablespoons lemon zest ½ cup heavy cream Pinch of salt | Whisk Grater Juicer Medium bowl |
| Topping | 2 cups fresh blueberries 2 tablespoons honey 1 tablespoon lemon juice | Small saucepan Spoon |
Making the Crust
Getting Your Hands Dirty
- Heat your oven to 350°F. That’s about as hot as a sunny summer day in Arizona, but please don’t test that fact!
- Mix the flour, almond flour, sugar, and salt in a big bowl.
- Add the cold butter pieces. Use your fingers to rub the butter into the dry stuff until it looks like wet sand. (Yes, you get to play with your food – best part of baking!)
- Stir in the vanilla, then press the dough into your tart pan. Make sure it goes up the sides too!
- Poke the bottom all over with a fork. This keeps the crust from puffing up like a balloon. I learned this the hard way when my first tart looked more like a pillow than a dessert!
- Bake for about 20 minutes until it’s light golden brown, like the color of a paper grocery bag.
- Take it out and let it cool while you make the filling. No, you can’t skip this step, even if the crust smells so good you want to eat it right away!
Making the Lemon Filling
The Tangy Heart of the Tart
Now for the star of the show – the lemon filling! This part is so easy but tastes like you spent all day on it.
- In a bowl, whisk together the eggs and sugar until smooth.
- Add the lemon juice, zest, heavy cream, and salt. Whisk until everything is mixed well.
- Pour this mixture into your cooled crust. Be careful not to splash – lemon juice stains are no fun to clean up. (Ask me how I know!)
- Bake for about 25-30 minutes. The filling should be set but still have a little jiggle in the middle, kind of like jello that’s not fully firm.
- Let the tart cool completely. I know it’s hard to wait, but trust me, it’s worth it!
Preparing the Blueberry Topping
The Crown Jewels
While your tart is cooling, let’s make the blueberry topping that makes this dessert extra special.
- Save about 1 cup of fresh blueberries for the top.
- In a small saucepan, heat the other cup of blueberries with honey and lemon juice.
- Cook over medium heat, smashing some of the berries with your spoon. Keep cooking until it gets a bit thick, about 5 minutes.
- Let this cool for a few minutes, then spread it over your cooled lemon tart.
- Place the fresh blueberries on top in whatever pattern makes you happy. Sometimes I make a smile face to surprise my kids!
Tips for the Perfect Tart
Tricks I’ve Learned the Hard Way
After making this tart about a hundred times (not kidding), I’ve learned a few things:
- Really cold butter makes the best crust. If your kitchen is hot, freeze the butter for 15 minutes before starting.
- Fresh lemon juice is a must. The stuff in bottles just doesn’t taste the same. Sorry, I don’t make the rules!
- If your blueberries aren’t sweet, add an extra tablespoon of honey to the topping.
- This tart tastes even better the next day after the flavors have had time to get friendly with each other in the fridge.
- A little whipped cream on top is amazing. Just saying.
Serving Your Masterpiece
When it’s finally time to dig in, cut the tart with a sharp knife. Wipe the knife between cuts for picture-perfect slices.
This tart is great for summer parties, Mother’s Day, or just because it’s Tuesday and you deserve something delicious! It looks fancy enough for company but is actually pretty simple to make.
I once brought this to a potluck where everyone else brought store-bought desserts. Let’s just say I came home with an empty pan and about 20 requests for the recipe! Not that I’m bragging or anything… okay, maybe a little!
Storing Leftovers (If There Are Any!)
Cover any leftover tart with plastic wrap and keep it in the fridge. It’ll stay good for about 3 days, though it never lasts that long at my house. My husband has been known to eat it for breakfast when he thinks I’m not looking. (I see you, honey!)
The flavors of lemon and blueberry in this tart always remind me of sunny days and happy times. There’s something about that bright yellow filling and those dark blue berries that just looks like sunshine and summer skies on a plate.
So there you have it – my favorite lemon blueberry tart recipe. It’s the perfect mix of sweet, tangy, buttery, and fruity all in one beautiful dessert. Give it a try, and I promise your taste buds will thank you!
P.S. If you mess up somewhere along the way, remember what my mom always says: “Even an ugly tart tastes delicious!” And she’s right – I’ve made some pretty funny-looking desserts in my time, but they always disappear just as fast as the pretty ones!
