I love these Perfect Little Lemon Blueberry Tartlets—they’re buttery, zesty, and bursting with the brightness of lemon curd and the sweetness of fresh blueberries. Each one is a tiny, elegant bite of summer.
Why I’ll Love This Recipe
I’ll love this recipe because it combines crisp, golden tart shells with smooth lemon filling and juicy blueberries. They’re easy to make in mini muffin tins or tartlet pans, look beautiful on a dessert tray, and taste fresh and indulgent at the same time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Unsalted butter, cold and cubed
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Sugar
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Salt
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Egg yolk
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Ice water
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Lemon juice
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Lemon zest
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Eggs or egg yolks (for curd)
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Granulated sugar (for curd)
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Butter (for curd)
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Fresh blueberries
directions
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I start by making the tartlet crust: I mix flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs. I add egg yolk and ice water just until the dough holds together.
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I wrap the dough and chill it for 30 minutes.
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I preheat the oven to 350°F (175°C), roll out the dough, and press it into greased mini tart pans or a mini muffin tin.
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I prick the bottoms and bake the tart shells for 12–15 minutes or until lightly golden.
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While they cool, I whisk lemon juice, zest, sugar, and eggs in a saucepan over low heat until thickened. I stir in butter and whisk until smooth.
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I strain the curd if needed, then spoon it into the cooled tart shells.
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I top each tartlet with fresh blueberries and chill them for at least 1 hour before serving.
Servings and timing
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Makes: about 12 mini tartlets
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Prep Time: 25 minutes
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Bake Time: 15 minutes
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Chill Time: 1 hour
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Total Time: about 1 hour 45 minutes
Variations
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I add a glaze of melted apricot jam over the blueberries for shine.
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I use a graham cracker or almond crust for a different base flavor.
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I substitute blackberries or raspberries for blueberries.
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I mix mascarpone or whipped cream with the lemon curd for a creamier filling.
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I garnish with a mint leaf or a tiny swirl of whipped cream.
storage/reheating
I keep the tartlets refrigerated for up to 2 days in an airtight container. I don’t freeze them, as the curd and berries can change texture. I serve them chilled or let them sit at room temperature for a few minutes before eating.
FAQs
Can I use store-bought lemon curd?
Yes—I use high-quality store-bought lemon curd for convenience and still get amazing results.
Can I make these tartlets ahead of time?
Absolutely—I bake the shells and prepare the curd a day ahead, then assemble and chill a few hours before serving.
Can I make the crust gluten-free?
Yes—I use a gluten-free flour blend and check the texture to ensure it holds together when chilled.
What’s the best way to keep the crust crisp?
I make sure the shells are fully baked and cooled before adding lemon curd, and I chill the assembled tartlets soon after filling.
Can I use frozen blueberries?
Yes—but I thaw and dry them thoroughly first to avoid excess moisture.
Conclusion
These Perfect Little Lemon Blueberry Tartlets are a delightful mix of tart, sweet, and buttery. I love serving them at spring and summer gatherings or as a light, fruity dessert. Each bite is fresh, bright, and beautifully balanced.
