Lemon Tart with Blueberries

For this lemon tart with blueberries, creamy, sweet-tart lemon curd is poured into a sweet crust (pâte sucrée in pastry parlance) and topped with seasonal berries lightly coated with apricot jam. Ain’t spring grand?

A slice of lemon tart with blueberries on a white plate with a fork.

If you’ve never made one of Flo Braker’s recipes, you’re in for a treat. Her simple, comprehensive directions never lead you astray. And this recipe’s no exception. The fresh flavors of lemon and blueberry are at their best here in her easily assembled, elegant tart. Originally published May 25, 1999.–David Leite

Lemon Tart with Blueberries

  • Quick Glance
  • (3)
  • 30 M
  • 2 H
  • Serves 6 to 8
5/5 - 3 reviews
Print RecipeBuy the The Simple Art of Perfect Baking cookbook

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Special Equipment: 9-inch tart pan with a removable bottom



Make the pastry

Prepare the Classic Sweet Pastry as directed. Wrap and refrigerate for at least 1 hour.

Parbake the tart crust according to the instructions in step 15 of the the Classic Sweet Pastry recipe.

Making the filling

Place the eggs in a small bowl and whisk just to combine. Pour in the sugar and whisk. Add the lemon juice, again whisking to combine. Add the cooled melted butter and lemon zest and blend.

Baking the tart

At least 15 minutes before baking your tart, preheat the oven to 375°F (190°C) and adjust the oven rack to the lower third of the oven.

Pour the filling into the partially baked and cooled tart shell. Bake for 16 to 18 minutes, or until the crust is golden and the filling is set. (The filling will begin to bubble toward the end of baking.) Place the tart pan on a wire rack to cool for 10 minutes.

Carefully place the tart pan on a narrower elevated surface (such as a wide tin can), so the bottom of the tart pan is supported and the metal rim can slip off. Cool to room temperature.

Preparing the blueberries

Heat the apricot jam just until melted but not bubbly hot. Pour into a 2-quart mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.

Print RecipeBuy the The Simple Art of Perfect Baking cookbook

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  1. 5 stars
    Elegant, delicious and easy! What could be better? The curd turned out luscious and I loved how easy the pastry was to work with; the apricot jam added the perfect final touch to the blueberries.

  2. Oh boy. This tart was pure lemon perfection! Perfect for anytime of year I am sure, but nice in the winter to brighten up any menu. Easy to make, I really enjoyed the added touch of the apricot jam with the blueberries here.

    1. Thanks, Anna! We’re so pleased that you enjoyed it. It is like a little ray of sunshine in the midst of winter. Thanks so much for taking the time to let us know.

  3. I’m so happy to see this recipe getting some love on LC. It was the very first recipe I ever made from your site so many, many years ago. (What? Something like 20 years?) I made this a ton of times over the ages, but I’ve forgotten about it. Gotta make it again. It’s excellent.

    1. Tuck, yes, it’s been 19 years–19!!!–since we posted our first recipe. That’s something like 10 million years in technology years. And I agree: the tart is simple and straightforwardly delicious. Enjoy.

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