Lemon Blueberry Tart
This summer Blueberry Lemon Tart is sweet, tangy and made with an easy shortbread crust. You'll love this dessert for the 4th of July, Labor Day and summer BBQs.
Servings: 8 Slices
Calories: 471.21kcal
Equipment
- Tart Pan
Ingredients
Crust
- 1 ½ cups flour sifted
- ¼ cup brown sugar
- ¾ cup coconut oil melted
- ¼ teaspoon salt
Filling
- 12 ounces frozen blueberries defrosted
- ½ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup coconut cream
- 3 egg yolks
- ½ cup flour sifted
Instructions
Crust
- Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray or line with parchment paper.
- Combine ingredients for the crust in a bowl and stir until no clumps remain.
- Add the crust to the pie dish and use your fingers to spread evenly on the bottom and up the side of the pie dish.
- Bake for 10-12 minutes, remove from the oven and let cool on a wire rack while you make the filling.
Filling
- Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
- Place a mesh strainer over a medium-sized bowl and pour the blueberry mixture into the strainer to remove the blueberry skins. Fold in a ½ cup of sifted flour.
- Pour filling over the crust and bake for 15-20 minutes or until the filling is set on the outside but still jiggly in the middle. Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
- Cut into slices, top with whipped cream if desired, and enjoy!
Video
Nutrition
Serving: 1Slice | Calories: 471.21kcal | Carbohydrates: 52.84g | Protein: 4.9g | Fat: 27.76g | Saturated Fat: 22.99g | Polyunsaturated Fat: 0.84g | Monounsaturated Fat: 2.23g | Cholesterol: 73.24mg | Sodium: 82.96mg | Potassium: 162.92mg | Fiber: 1.28g | Sugar: 25.81g | Vitamin A: 98.17IU | Vitamin C: 4.34mg | Calcium: 49.96mg | Iron: 2.12mg
