Blueberry Lemon Tart 

– 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

Ingredients

White Scribbled Underline

Cook time: 45 min

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Servings

8 servings

Type

shortbread

prep Time

10 mins

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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.

How do you keep lemon tarts from splitting? To prevent a lemon tart from splitting, avoid overbaking it. Overbaking can cause the filling to overheat, leading to an uneven surface or cracks.

What does lemon juice do to blueberries? Lemon juice, when added to blueberries, enhances their flavor, making them taste fresher and more "berry-like".

RECIPE TIPS AND FAQ’S:

variations/substitutions – 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.

RECIPE TIPS AND FAQ’S:

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