Home Recipes Lemon Blueberry Tart

Lemon Blueberry Tart

Total Time: 65 mins.
Prep Time: 15 mins.
Cook Time: 50 mins.
Serves: 12 servings


250 mL (1 cup) All Purpose Flour
50 mL (1/4 cup) sugar
50 mL (1/4 cup) butter
1 egg, lightly beaten

3 eggs
125 mL (1/2 cup) sugar
15 mL (1 tbsp) lemon rind
175 mL (3/4 cup) lemon juice
175 mL (3/4 cup) ground almonds
75 mL (1/3 cup) melted butter
175 mL (3/4 cup) Europe's Best® Woodland Blueberries, frozen

Star Product

Wild Woodland Blueberries


1.  Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. Mix well with hands until a smooth ball forms. Press into sides and bottom of a 9” (23cm) flan pan with removable bottom. Prick pastry with fork.

2.  Chill ½ hour. Bake at 375°F (190°C) on lower oven rack for 10-12 minutes. Cool.

3.  Whisk eggs, sugar, lemon rind, lemon juice, ground almonds and melted butter.

4.  Place frozen blueberries in even layer on bottom of cooled crust. Carefully cover with filling mixture and bake in preheated 375ºF (190°C) oven, 30-35 minutes until filling is set. Remove to wire rack and cool. Chill in refrigerator until ready to serve.




For individual tarts, use prepared frozen tart shells, fill them ¾ full and bake at 375°F (190°C), 15-20 minutes until filling sets.