Lemon Blueberry Tart

A rustic blueberry galette topped with sliced almonds on a wire cooling rack next to a fork.

This lemon blueberry tart brings together a bright lemon filling and juicy blueberries in a crisp, buttery crust. It bakes up balanced and clean, making it a solid dessert choice for gatherings or a simple at home treat.

Course Dessert, Desserts

Cuisine American, International

Keyword berry, blueberry, blueberry filling, blueberry tart, blueberry tart recipe, cornstarch, crust, fresh blueberries, lemon juice, pie crust, removable, tart, tart pan, zest

Prep Time 20

Cook Time 50

Chill Time 1

Servings Slices

Calories 156kcal

Author Zuzana Paar

Equipment

Ingredients

Crust

1.5 Cups Almond Flour
1/2 Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
3 Tablespoons Cream Cheese
1 Egg

Filling

2 2/3 Cups Blueberries (fresh or frozen both work)
2 Tablespoons Lemon Juice
2 Tablespoons Sweetener of your choice
1/2 teaspoon Xanthan Gum

Topping

1/4 Cup Sliced Almonds
1/2 teaspoon Cinnamon
1 Egg
1 Tablespoon Water

US Customary - Metric

Instructions

Set out all ingredients, line a baking sheet with parchment paper, and preheat the oven to 350°Fahrenheit (180°Celsius).
Blend the dry ingredients, cream cheese, and egg in a food processor until smooth. Wrap the dough, press out the air, and chill for at least 1 hour.
Stir the blueberries, lemon juice, sweetener, and xanthan gum until evenly combined and slightly thickened.
Roll the chilled dough into a rough circle, add the filling to the center, and fold the edges over to form a rustic tart.
Brush the edges with eggwash, sprinkle with almonds and cinnamon, then bake for about 45 minutes until golden and bubbling.

Notes

If you want a dairy-free option, coconut cream works well in place of cream cheese and still gives the tart a smooth texture. Refrigerate it first so it blends easily and holds its shape.
Blueberries are great, but you can swap them with any berries or even soft fruits. Just cut larger fruit into small pieces so the tart slices cleanly.
Almond slices add a nice crunch, but any chopped nuts like walnuts, pecans, or hazelnuts will work. Toasting the nuts lightly brings out more flavor.
If you don’t have xanthan gum, guar gum is an easy substitute and helps the filling set properly. Use the same small amount to avoid a gummy texture.

Nutrition