Delicious Lemon Blueberry Tart Recipe You Must Try

This bright, creamy tart pairs a buttery crust with sunny lemon filling and ribbons of juicy blueberry in every slice.

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Stir the cornstarch and lemon juice together in a small bowl until smooth and set aside.
Combine the blueberries and sugar in a small saucepan and cook over medium heat, stirring and gently crushing the berries as they warm and release their juices.
Pour in the cornstarch mixture and continue cooking, stirring constantly, until the sauce thickens into a spoonable consistency, then remove from heat to cool.
Preheat the oven to 350°F (177°C).
In a bowl, stir together the melted butter, sugar, vanilla, and salt until fully blended.
Add the flour and mix until a thick, soft dough forms.
Press the dough evenly across the bottom and up the sides of the tart pan, packing it firmly into place.
Bake the crust until just lightly golden around the edges, then remove it from the oven and poke a few shallow holes across the surface with a fork.
Whisk the condensed milk, lemon juice, lemon zest, and egg yolk together until completely smooth.
Pour the lemon filling into the warm crust and gently level the surface.
Spoon small dollops of the blueberry sauce over the top and swirl it lightly through the filling with a knife or toothpick.
Bake the tart just until the center is set and no longer wobbly when gently tapped.
Let the tart cool completely at room temperature, then refrigerate until fully chilled and firm.
Remove the tart from the pan, slice, and serve with any desired garnishes.