Lemon Blueberry Tart Crust is a delightful and zesty dessert that combines the tangy flavor of fresh lemons with the sweetness of blueberries, all nestled in a buttery, flaky crust. This recipe is perfect for summer gatherings, picnics, or a sweet treat to enjoy at home. With its vibrant colors and refreshing taste, this tart is sure to impress your family and friends. Let’s dive into the ingredients and step-by-step instructions to create this delicious Lemon Blueberry Tart Crust.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Tart Crust
In a mixing bowl, combine the flour, powdered sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Roll Out the Dough
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess dough and prick the bottom with a fork to prevent bubbling.
Step 3: Blind Bake the Crust
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until golden brown. Allow the crust to cool completely.
Step 4: Prepare the Blueberry Filling
In a medium saucepan, combine the blueberries, granulated sugar, lemon zest, lemon juice, cornstarch, and vanilla extract. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.
Step 5: Assemble the Tart
Pour the blueberry filling into the cooled tart crust, spreading it evenly. Chill the tart in the refrigerator for at least 2 hours to set.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the filling to prevent excess moisture.
How do I store the Lemon Blueberry Tart Crust?
The tart can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to keep it fresh.
Can I make the crust ahead of time?
Absolutely! You can prepare the tart crust a day in advance and store it in the refrigerator until you’re ready to add the filling.
What can I serve with this tart?
This tart pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!