Blueberry Lemon Tart simply melts in your mouth with its tender and buttery shortbread crust and a sweet and juicy lemon blueberry filling. Sprinkle on the rest of the lemon shortbread for a perfect crumble. The most delightful way to use up summer’s blueberry bounty!
This is an end of summer recipe that is so easy to put together. The dough does not require any resting time and the filling takes a few minutes to put together. The addition of flour to the blueberries helps them to thicken up. The fruit to crust ratio is just perfect.
- Blueberry Lemon Tart with Shortbread crust
- Why you would love this blueberry lemon tart?
- What is a shortbread crust?
- What is the purpose of using cornmeal for this tart?
- Ingredients for Blueberry Lemon Cornmeal Shortbread Tart
- How to make this blueberry cornmeal tart
- Expert Tips
- Blueberry Lemon Tart with Shortbread Crust
Blueberry Lemon Tart with Shortbread crust
When we saw this Alison Roman recipe in the NY Times a few weeks ago we couldn’t wait to try it out! Another recipe we shared from Alison Roman is her Chickpea Stew with Kale and Sweet Potatoes (I adapted her recipe).
I happened to have 4 lbs of blueberries in the fridge that needed to be used up. With all of the hurricane preparations here, we didn’t get this recipe up last week and now everyone is already on pumpkin recipes. Hang on to those last lazy days of the season with a summer recipe that is worth baking! Totally obsessed with blueberry baking like us?
You have to try these really easy to make blueberry bars . Another popular summer recipe is this Blueberry Crostata (made with an Italian shortbread crust similar to this crust). In Italian this would be called a Torta Sbriciolata ai Mirtilli. Totally similar to our Italian Apple Crumble Cake - Torta Sbriciolata alle Mele .
Why you would love this blueberry lemon tart?
Here's why this scrumptious blueberry lemon tart is a must-try:
- Perfect Balance of Flavors: The tart lemon and sweet blueberries create a divine flavor combo that makes this dessert stand out.
- Ease of Preparation: No resting time for the dough and a quick filling make this an easy pick for any day of the week.
- Versatile: This tart is perfect for a casual family dinner and also sophisticated enough for a dinner party.
- Seasonal Use: It's a fantastic way to use up summer's blueberry bounty and enjoy fresh, seasonal flavors.
- Texture: The crumbly shortbread crust coupled with the juicy blueberry filling offers a wonderful contrast in textures.
What is a shortbread crust?
Shortbread, in the context of cakes and baking, refers to a type of crumbly, buttery pastry traditionally made from three simple ingredients: sugar, butter, and flour.
The name 'shortbread' is derived from the term 'shortening', used to describe any fat that is solid at room temperature, which in this case is butter.
The high fat content from the butter is what gives shortbread its unique texture—crisp yet melt-in-your-mouth tender. This versatile dough is often used as a base for tarts, bars, and cookies. In a cake, it may form a deliciously crumbly layer or crust, adding a delightful contrast of texture to the soft, moist cake.
What is the purpose of using cornmeal for this tart?
Cornmeal adds a unique flavor and texture to the tart crust. Its slight sweetness nicely complements the tart lemon filling while also providing a crunchy contrast to the buttery shortbread base.
The addition of cornmeal gives this crust an extra special touch that makes it stand out from other tarts. Plus, it helps prevent the crust from becoming too dense or soggy.
The result is a light and flaky crust with an irresistible texture that will make your tart look and taste even more delicious!
Ingredients for Blueberry Lemon Cornmeal Shortbread Tart
Let's move on to the ingredients you will need for this delicious tart:
- Blueberries : These are the star of the tart. Fresh summer blueberries are juicy and sweet, adding a burst of flavor in every bite.
- All-purpose flour : This is a key ingredient for the shortbread crust, providing structure and texture.
- Cornmeal : Cornmeal gives the crust a unique texture and subtly earthy flavor.
- Granulated sugar: This sweetens the tart and helps to balance the tartness of the lemons and blueberries.
- Unsalted butter : Butter adds richness, moisture, and flavor to the shortbread crust.
- Lemons : The zest and juice of the lemons add tartness, balancing out the sweetness of the blueberries and sugar. The lemon also helps to thicken the blueberry filling.
- Salt : A small amount of salt enhances the flavors of the other ingredients.
- Egg : The egg binds the ingredients of the crust together, while also aiding in browning.
- Vanilla extract : Vanilla adds an extra layer of depth and sweetness to the tart.
How to make this blueberry cornmeal tart
Here are the steps to prepare this delicious tart:
Preheat your oven: Set your oven to 350°F (175°C) and prepare a 9-inch tart pan by lightly greasing it.
First part of the recipe is gathering all the ingredients together.
Once you get them together, it's a matter of prepping a very simple cornmeal shortbread dough and an even easier blueberry filling.
You could make the dough and crumble topping in one bowl mixing the ingredients together with a wooden spoon. Another idea is to use your food processor or mixer attached with the dough hook.
I love working with the dough by hand. Especially when it’s a crumble dough. It is really easy to come together and you could control the clumps as they’re forming with your fingers.
Crust: The next step is to add 2/3 of the dough to the bottom of your tart pan making sure to press up about 1/2 inch up the sides.
Filling: Spoon over the blueberry filling and cover the bottom remembering not to touch the sides of the pan (it will stick to the pan while baking and will be hard to remove). One last step is to sprinkle on the rest of the crumble mixture and bake at 350F.
Bake: Bake the tart for 40 - 45 minutes, until lightly browned and blueberry filling bubbles.It bakes until the crust is golden and the blueberries thicken and bubble.
Cool and serve: Allow the tart to cool completely before cutting into it. Enjoy this delectable Blueberry Lemon Cornmeal Shortbread Tart as is, or top it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Berries: While blueberries are the star of this tart, you could easily substitute them with blackberries, raspberries, or a mixture of your favorite summer berries.
- Flour: For a gluten-free option, use a gluten-free all-purpose flour blend instead of the regular all-purpose flour.
- Sugar: If you prefer a less refined sweetener, coconut sugar or honey can be substituted for the granulated sugar. Keep in mind this will alter the flavor slightly.
- Cornmeal: If you don't have cornmeal on hand, you can replace it with equal parts all-purpose flour.
- Butter: Make sure the butter is at room temperature before mixing it into the dough. This ensures a more uniform, tender crust.
- Blueberries: Choose fresh, ripe blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the tart.
- Cooling: Allow the tart to cool completely before slicing. This will help the filling to set and make the tart easier to cut.
Yes, frozen blueberries can be used in place of fresh ones. No need to thaw — just add a few extra minutes to the baking time.
Absolutely. You can prepare and bake the tart a day in advance. Just be sure to let it cool completely before storing it in the refrigerator.
Leftovers can be stored in the refrigerator, covered, for up to 3 days.
Lemon juice, when added to blueberries, enhances their flavor, making them taste fresher and more "berry-like". The acidity of the lemon juice also helps in breaking down the berries to release their juice, making the filling more flavorful and thick. In baking, the acid in the lemon juice can react with baking soda to help the tart rise.
A lemon tart may curdle if it's cooked at too high a temperature or for too long. The high heat can cause the eggs in the tart filling to scramble, resulting in a curdled appearance. To avoid this, bake your tart at the right temperature and keep a close eye on it. If the tart starts to bubble or looks like it's boiling, it's a sign that it's overcooking and you should remove it from the oven immediately.
To prevent a lemon tart from splitting, avoid overbaking it. Overbaking can cause the filling to overheat, leading to an uneven surface or cracks.
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very slightly adapted from NY Times
Blueberry Lemon Tart with Shortbread Crust
- CRUST AND CRUMBLE:
- 1 ½ cups all-purpose flour
- ⅓ cup cornmeal
- zest of lemon grated
- ⅓ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ¾ cup unsalted butter or vegan butter sticks,melted and slightly cooled
- FOR THE FILLING:
- 1 pound blueberries
- ½ cup light brown sugar
- 2 Tablespoons fresh lemon juice
- zest of one lemon grated
- 2 tablespoons all-purpose flour
- Pinch of salt
- CRUST AND CRUMBLE
- Preheat oven to 350- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
- In a medium bowl, whisk together flour, cornmeal, lemon zest, sugar, brown sugar, baking powder and salt. Add melted margarine (or butter). Using a wooden spoon, combine everything together forming large clumps.
- Using floured hands, press two-thirds of the dough evenly into bottom and 1/2 inch up the sides of a prepared 9-inch tart pan with a removable bottom (you could also use a 9-inch cake pan); set aside the rest of the crust and crumble mixture.
- In a small bowl, stir together the blueberries, brown sugar, vinegar, flour and salt. Spoon the filling into the crust, making sure you’re not touching the sides of the pan.
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 - 45 minutes, until lightly browned and blueberry filling bubbles.
- Leave to cool completely in the pan before slicing.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.