Description
These Perfect Little Lemon Blueberry Tartlets are crisp, buttery mini tarts filled with tangy lemon curd and topped with fresh, juicy blueberries—each bite is a perfect balance of tart and sweet.
Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg yolk
1–2 tablespoons ice water
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 eggs or 3 egg yolks
1/2 cup granulated sugar (for curd)
1/4 cup butter (for curd)
Fresh blueberries for topping
Instructions
- In a bowl, mix flour, sugar, and salt. Cut in butter until the mixture forms coarse crumbs.
- Add egg yolk and ice water just until dough comes together. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into greased mini tart pans or mini muffin tins.
- Prick bottoms with a fork and bake 12–15 minutes until lightly golden. Cool completely.
- In a saucepan, whisk lemon juice, zest, sugar, and eggs over low heat until thickened. Stir in butter until smooth.
- Strain curd if needed and spoon into cooled tart shells.
- Top each tartlet with fresh blueberries and chill for at least 1 hour before serving.
Notes
Brush warm apricot jam over berries for a glossy finish.
Use a graham or almond crust for a nutty variation.
Substitute blackberries or raspberries if preferred.
Fold whipped cream into curd for a lighter texture.
Top with mint leaves or whipped cream for garnish.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 190
- Sugar: 12g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
