Combine two favorites -- blueberries and lemons -- and what do you get?  A new favorite!  The blueberries are nestled in a sweet-tart lemon custard, all enthroned on a buttery crust.  

Blueberry Lemon Tart

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  • Prep Time: 35 minutes plus chilling (1 hour)
  • Baking Time: 50-60 minutes
  • Serves: 8
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Blueberry Lemon Tart



1 ½ c. all-purpose flour

2 T.      sugar

½ c.     unsalted butter, cold

1          egg, separated

1/8 t.   salt

2 T.      ice water plus 1 teaspoon

½ t.      vanilla


4          large eggs

1 ½ c. sugar

1 c.      fresh lemon juice (5-6 lemons)

¼ c.     heavy cream

¼ c.     sour cream

            zest of 1 lemon

            pinch of salt

2 c.      blueberries, washed and dried


  1. Using a food processor, pulse the flour, sugar and salt for the crust together.  Cut the butter into small chunks, distribute over the dry ingredients, and plus just until the dough looks like cornmeal. 
  2. Blend the egg yolk, 2 T. ice water and the vanilla in a small bowl.  Drizzle that over the flour mixture and pulse just until the dough pulls together.  Wrap the dough in plastic wrap and chill for 30 minutes.
  3. Roll out the dough on a lightly floured surface until it makes a 12” circle.  Lightly oil a 10" tart pan that has a removable bottom, then lift the pastry into pan and press the dough onto the bottom and sides.  Fold excess dough inside to reinforce the rim.  Cover with plastic wrap and chill for another 30 minutes.
  4. Preheat the oven to 350°.  Prick the bottom of the dough with a fork and used pie weights (preferable the metal chain type, or beans over parchment paper) to keep the bottom from poofing up.  Bake for 25 minutes or until golden.  While it’s baking, whisk the egg white with the 1 t. of ice water.  Remove the crust from the oven, remove the weights, and brush the bottom and sides with the egg white mixture.  This will help seal it and keep it crisp.  Set aside to cool.
  5. For the filling, whisk the eggs, sugar, lemon juice, zest and salt together.  Blend in the cream and sour cream. 
  6. Distribute the blueberries in the cooled tart shell, put the shell on a baking sheet, and pour the lemon mixture over the berries.  Bake for about 30 minutes (still at 350°), until the curd is nearly set. 
  7. Cool to room temperature, remove from the tart ring, and enjoy!  Makes 7-8 servings.

Baker’s Notes and Tips and Tricks

This tart is pretty easy!  And so far, everyone who's ever tried it said it was great. 

Giving credit where it's due, this recipe was adapted from one on the Cooking Channel's web site.  It originated with Tyler Florence, and I adapted it to change the crust a little and to make the filling have slightly more of a custard texture than a purely lemon curd texture.  If you want the original recipe, you can find it here:    


Blueberry Lemon Tart

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