Lemon Tart with Blueberries and Shortcrust Pastry
This tart has a crisp, sweet shortcrust shell and a smooth, tangy filling made from lemon juice, zest, eggs and cream. Fresh blueberries and thin lemon slices on top make it look bright and summery. Serve it chilled for dessert or an afternoon treat, with whipped cream if you like.
Preparation Steps
Mix the flour, sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs.
Add the egg yolk and just enough cold water to bring the dough together. Press it evenly into a 9-inch (23 cm) tart pan with a removable base and chill for 15 minutes.
Heat the oven to 350°F (180°C). Prick the base all over with a fork and bake for 18 to 20 minutes, until light golden.
While the crust bakes, whisk the sugar, eggs, lemon zest and salt until smooth. Stir in the lemon juice and cream gently, trying not to create foam.
Lower the oven to 320°F (160°C). Pour the filling into the warm crust.
Bake for 20 to 25 minutes, until the filling is set at the edges but still wobbles slightly in the center.
Cool to room temperature, then refrigerate for at least 2 hours until fully set.
Just before serving, arrange blueberries and lemon slices on top and dust lightly with powdered sugar if you like.
Tips & Variations
- If the crust edges brown too quickly during the second bake, cover them with strips of foil.
- Raspberries or sliced strawberries are lovely in place of blueberries, and lime juice and zest make a tangy variation.
- Keep the tart covered in the fridge for up to 3 days.
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