A stunning two-layer tart featuring a silky lemon custard base and a vibrant blueberry topping, all set in a buttery shortcrust. This dessert balances sweet and tart flavors beautifully, making it a showstopping treat for any celebration or a refined addition to a casual gathering.

Why You’ll Love This Recipe

This blueberry lemon tart brings together the richness of honey-sweetened lemon curd with the brightness of a fresh blueberry compote, all on a crisp, melt-in-your-mouth crust. Its layered presentation is visually impressive, yet the recipe remains straightforward enough for home bakers of any skill level. Whether you’re hosting a dinner party or simply indulging in a weekend treat, this tart will deliver elegance and flavor in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

all-purpose flour
confectioners’ sugar
kosher salt
unsalted butter, cold and cubed
heavy cream
pure vanilla extract

For the lemon layer:

large egg
large egg yolk
fresh lemon juice
honey
unsalted butter
cornstarch

For the blueberry layer:

fresh blueberries
lemon juice
cornstarch
honey
heavy cream

Directions

Prepare the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the vanilla and heavy cream, mixing until the dough forms. Press the dough evenly into a tart pan and refrigerate for 30 minutes.
Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for 18 to 20 minutes, or until it turns golden. Allow to cool completely.
Make the lemon custard: In a saucepan over medium heat, whisk together the egg, egg yolk, lemon juice, honey, butter, and cornstarch. Stir constantly until the mixture thickens into a custard. Pour the lemon layer onto the cooled crust and refrigerate for about 30 minutes until set.
Prepare the blueberry topping: In another saucepan, combine the blueberries, lemon juice, cornstarch, and honey. Cook over medium heat, stirring until the mixture thickens to a jam-like consistency. Optionally, blend for a smoother texture. Stir in the heavy cream.
Assemble the tart: Spread the blueberry mixture gently over the set lemon layer. Refrigerate again until fully set.
Serve: Slice the tart and serve chilled. Garnish with lemon zest or fresh berries for added elegance.

Servings and timing

Servings: 8 slices
Prep Time: 25 minutes
Cooking Time: 35 minutes
Chill Time: 60 minutes
Total Time: 2 hours
Calories: 285 kcal per slice

Variations

Citrus twist: Replace lemon juice with lime or orange juice for a different flavor profile.
Berry mix: Use a combination of blueberries, raspberries, or blackberries for a more complex topping.
Nutty crust: Add finely chopped almonds or pistachios to the crust for extra texture.
Vegan option: Use vegan butter, plant-based cream, and an egg substitute like cornstarch slurry or silken tofu.
Mini tarts: Make individual servings using mini tart pans for easy portioning and presentation.

Storage/Reheating

Storage: Store the tart covered in the refrigerator for up to 4 days.
Freezing: The assembled tart can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before serving.
Reheating: This tart is best enjoyed cold. Reheating is not recommended as it may affect the custard and fruit textures.

FAQs

What type of pan should I use for this tart?

A standard 9-inch tart pan with a removable bottom is ideal for easy release and clean edges.

Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid excess moisture that could alter the texture.

Is it possible to make this tart in advance?

Absolutely. You can make it a day ahead and keep it refrigerated until ready to serve.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor and balance.

How do I know when the lemon layer is set?

The custard should jiggle slightly in the center but feel firm to the touch once properly set.

What’s the best way to blend the blueberry layer?

Use an immersion blender or a regular blender once the mixture cools slightly for a smoother consistency.

Can I make this tart gluten-free?

Yes, simply use a gluten-free all-purpose flour blend in the crust.

How do I keep the crust from getting soggy?

Make sure the crust is fully baked and completely cooled before adding the lemon layer.

Is there a substitute for honey in the recipe?

Maple syrup or agave nectar can be used in place of honey, though they will slightly alter the flavor.

Can I double the recipe for a larger gathering?

Yes, double the ingredients and use a larger tart pan or two standard-sized ones. Adjust baking time accordingly.

Conclusion

The Stunning Blueberry Lemon Tart is a refined and flavorful dessert that combines the zesty brightness of lemon with the rich sweetness of blueberries, all set atop a delicately crisp crust. Its elegant appearance and satisfying layers make it a perfect centerpiece for spring celebrations, summer gatherings, or any time you crave a vibrant, sophisticated treat.

Stunning Blueberry Lemon Tart

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A gorgeous two-layer tart with a vibrant blueberry topping and silky lemon custard base nestled in a buttery crust—elegant, tangy-sweet, and perfect for any occasion.

Author: Asma
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, whisk together flour, sugar, and salt. Cut in the butter until coarse crumbs form. Add vanilla and cream, mixing until dough comes together. Press into a tart pan and chill for 30 minutes.
Preheat oven to 350°F (175°C). Bake crust for 18–20 minutes or until golden. Cool completely.
In a saucepan over medium heat, whisk together egg, egg yolk, lemon juice, honey, butter, and cornstarch. Stir constantly until thickened. Pour over cooled crust and refrigerate until set (about 30 minutes).
In a saucepan, cook blueberries, lemon juice, cornstarch, and honey over medium heat, stirring until thick and jam-like. Blend if desired for a smooth layer. Stir in heavy cream.
Spread blueberry layer over the lemon layer and chill again until fully set.
Slice and serve chilled. Garnish with lemon zest or fresh berries if desired.