Lemon Blueberry Tart

Monday, January 5, 20096comments

Lemon Blueberry Tart
Lemon Blueberry Tart

This recipe makes two of these large tarts which I find is great for making and gifting the second tart or for bringing both to a large pot-luck gathering. For some reason, people are a little disappointed if I don't bring dessert to those sorts of communal feasts. ;) You can always divide the recipe in half if you need just one.

Lemon and blueberry are two of my favorite flavors and I'm always looking for an excuse to combine them. I think they go particularly well together in this simple tart.

Recipe makes two 10 inch tarts

Graham Crust

Lightly grease two ten inch tart pans or two 9 inch pie plates.

Mix together:

4 cups graham wafer crumbs
1 cup melted butter
1/3 cup sugar

Divide the crumb mixture in half and press into the bottom and sides of the tart pans and bake for 10 minutes at 350 degrees F. Cool thoroughly.

Lemon Blueberry Tart

Lemon Blueberry Tart

Lemon Filling:
1/3 cup corn starch
1/3 cup cake flour
pinch salt
1 ½ cups sugar
5 egg yolk slightly beaten
Zest of 2 large lemons, very finely chopped
Juice of 2 large lemons
2 cups water
3 tbsp butter

In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Finally whisk in your butter one tbsp at a time. Allow the filling to cool to warm before pouring into the baked crusts. Cool thoroughly.

Blueberry Topping
4 cups blueberries (fresh or frozen)
¾ cup sugar
¼ cup water
2 rounded tablespoons corn starch

Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.
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+ comments + 6 comments

January 5, 2009 at 3:42 PM

I LOVE blueberries and lemon together too. I had a lemon lava cake with blueberry sauce at a Bonacini restrauant once and am still thinking about it. I've tried to find the recipe, but no luck yet. Do you have anything like this?

January 5, 2009 at 4:23 PM

No but it sounds fantastic! Did it have white chocolate? Now you've got me thinking!!!

January 6, 2009 at 10:47 AM

I had Bleberry tart very often, but never with a lemonfilling. That's definitely one thing I will try next Sunday. Thanks for the inspiration.

January 14, 2009 at 2:13 PM

mmmm...I have a snow day today. I am going to work on this.
PS. I can't remember if there was white chocolate, but sounds good to me!

March 23, 2012 at 1:57 PM

So perhaps a silly question (I'm not much of baker - more a cook) - if I halve the recipe how many egg yolks would I use?

March 26, 2012 at 7:27 AM

I'd use 3.

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