Lemon Blueberry Tart

Bright lemon, jammy blueberries and a buttery crust — this tart tastes like the first warm day of spring. It looks like it came from a bakery window, but it is honestly one of the easiest desserts I make.

The filling is a simple lemon custard that you whisk in one bowl. The blueberries sink in as it bakes and burst into little pockets of jam.

Ingredients

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) cold butter, cubed
• ¼ cup (30 g) powdered sugar, plus extra to dust
• 1 egg yolk + 1–2 tbsp cold water
• 3 large eggs
• ¾ cup (150 g) sugar
• Zest of 2 lemons + ½ cup (120 ml) lemon juice
• ½ cup (120 ml) heavy cream
• 1 ½ cups (220 g) fresh blueberries

Instructions

1. Rub the flour, butter and powdered sugar together until sandy. Add the yolk and water and bring together into a dough. Chill for 30 minutes.
2. Roll out and line a 9-inch (23 cm) tart tin. Prick the base, line with baking paper and weights, and bake at 375°F (190°C) for 15 minutes. Remove the weights and bake 5 minutes more.
3. Whisk the eggs, sugar, lemon zest, lemon juice and cream until smooth.
4. Scatter the blueberries over the crust and pour the filling over them.
5. Lower the oven to 325°F (160°C) and bake for 25–30 minutes, until just set with a slight wobble in the centre.
6. Cool completely, dust with powdered sugar and finish with lemon slices and mint.

Lily’s tips

• Keep the butter cold — it is what makes the crust crisp and flaky.
• The tart slices cleanest after 2 hours in the fridge.
• Frozen blueberries work too; don’t thaw them first.