Lemon Blueberry Tart – a buttery graham crumb crust gets filled with a tart & sweet lemon filling and topped with a delicious, easy to make blueberry compote.
This lemon blueberry tart recipe makes a large 10 or 11 inch tart or it can be made in a 9 or 10 inch glass pie pan. I sometimes double the recipe to bring 2 along to a pot luck or large family gathering. One just never seems to be enough. For some reason, people are a little disappointed if I don’t bring dessert to those sorts of communal feasts. 😉
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.
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- 4 cups graham wafer crumbs
- 1 cup melted butter
- 1/3 cup sugar
- 3 tbsp corn starch
- 3 tbsp cake flour
- pinch salt
- 3/4 cups sugar
- 3 egg yolk slightly beaten
- Zest of 1 large lemon very finely chopped
- Juice of 1 large lemons
- 1 cups water
- 1/2 tbsp butter
- 2 cups blueberries fresh or frozen
- 1/3 cup sugar
- 3 tbsp water
- 2 rounded tablespoons corn starch
Lightly grease a 10 or 11 inch tart pans or a 9 inch pie plate.
Mix together the graham crumbs, butter and sugar.
Press into the bottom and sides of the tart pan and bake for 10 minutes at 350 degrees F. Cool thoroughly.
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. The mixture should be very thick.
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. Allow the filling to cool to warm before pouring into the baked crust. Cool thoroughly.
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.