This fabulous Blueberry Tart is made with a lemon shortbread crust that’s packed full of juicy blueberries and a hint of zingy lemon.
I adore blueberries. Every summer, I try to find new and delicious ways to use them, such as my Buttermilk Blueberry Muffins, Blueberry Cake or Blueberry & Lemon Scones. I thought about making blueberry pie, but I didn’t want to have to wait for the dough to rest. In comes this recipe…
Blueberry Pie just got a sweet and lemony makeover with this Blueberry Tart recipe. It is truly addictive! Try it and you’ll make it again and again!
Why This Recipe Works
- This simple recipe uses a delicious and easy shortbread crust and blueberry preserve making it quick and easy.
- The combination of fresh blueberries and blueberry jam produces a fantastic take on traditional pie and tart fillings.
- Fresh Lemon adds a zingy element to the tart that can’t be beat!
Blueberry Buying Guide
When buying fresh blueberries, look for batches with the bloom intact (the waxy, faded white substance on the surface. See the photo in the ingredient notes section below). This acts as a barrier from bacteria and insects. It also helps to seal in the fruit’s moisture and retain freshness. The bloom is a sure sign of freshness, as it fades with time and handling.
Also look for blueberries that are deep in color, dry, plump, and firm with smooth skins. Size is not an indicator of maturity, but larger berries tend to be sweeter.
Key Ingredient Notes
- Blueberries – Use fresh or frozen blueberries. If using frozen, be sure to defrost and drain them first.
- Blueberry Jam – I use blueberry preserves, but jam works just as well. Just be mindful of how sweet it is. If it’s very sweet, you may want to omit the icing.
- Lemon Zest – Be sure to only remove the brightly colored skin of the peel and avoid the white under it as it can be bitter.
- Lemon Juice: Use freshly squeezed for the best possible flavor.
- Butter – I always use salted butter in my shortbread, but that’s a personal preference; unsalted is perfectly fine.
- Flour: I use unbleached all-purpose flour bleached will work too.
How To Make Blueberry Tart
- Make the shortbread pie crust.
- Press the crust into a pie tin.
- Add the filling to the pan.
- Crumble over more shortbread.
- Bake for around 25 minutes.
- Drizzle over some icing.
Step by Step Instructions
Use a food processor to make the shortbread base.
Add a third of the dough to a greased, loose bottom tart pan.
I use a removable, push-bottom tart pan. You can buy one here on Amazon. If you don’t have one, you can, you a pie pan instead.
Press the shortbread dough into the pan.
Spread the base with Blueberry jam or preserves.
Cover the jam layer with fresh blueberries.
Crumble the remaining shortbread dough over the top.
Bake for 40 -45 minutes, cool, drizzle with icing and serve.
If your Blueberry Preserves/Jam is quite sweet, you may want to skip the icing.
Serve and enjoy!
Make ahead and Freezing Instructions ❄
- You can make the dough ahead and store it in the fridge well wrapped in plastic wrap for up to 2 days or frozen for up to 3 months. Then thaw the frozen dough overnight in the refrigerator before using.
- I recommend baking this tart the day you plan to serve it as the filling may soften the crust if left too long.
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Let’s Make Blueberry Tart
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1 tablespoon lemon juice
- the zest of a 1/2 lemon grated
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup blueberry preserves or good quality blueberry jam
- 1 cup fresh or blueberries
For the lemon icing: (optional – see the notes section)
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- the zest of one lemon grated
- 1 tablespoons butter melted
- 1-2 tablespoons milk
- Preheat the oven to 350°F/160°C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
For the Shortbread
- Using a food processor, or mixer fitted with the paddle attachment, beat the butter, sugar, lemon juice, lemon rind, and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp, and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
- Spread with the blueberry preserves or jam evenly over the dough, leaving a ¼-inch border and then scatter with the blueberries.
- 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.
- Leave to cool completely in the pan.
For the Lemon Icing
- In a small bowl whisk together the powdered sugar, lemon juice, lemon rind, butter and one tablespoon of the milk. If it looks too thick, you can add a second tablespoon of milk.
- Drizzle the cooled tart with the icing, remove from the pan and serve on the base.