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Lemon, Blueberry Tarts.

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course cakes, Tarts


For the pate brisee, recipe from Breakfast, Lunch Tea.

  • 3 1/2 cups of all purpose flour
  • 2/3 cup of white sugar
  • 1 1/2 cups of butter
  • 2 egg yolks
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling.

  • 8 oz mascarpone cheese
  • 1/3 cup heavy cream
  • 1 jar of store bought lemon curd
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioner's sugar
  • Zest of a lemon.


  • Heat the oven to 350 F
  • Mix the flour, sugar and butter (cut into small cubes) in a large bowl. Rub the butter into the flour with your fingertip until it resembles course breadcrumbs.
  • Make a well in the mixture, crack the egg, egg yolks and vanilla into the middle.
  • With a fork combine the ingredients. When it's coming together (it will be very crumbly at first) use your hand to fully combine. It takes a few minutes until you feel it's going to stick together.
  • Turn out onto a floured surface and knead it for a moment or two until it's fairly smooth.
  • Roll out and place in your tart shells. Use whatever you have available, one big tart is also lovely.
  • Chill the tart shells in the fridge for 30 minutes.
  • Bake, if you're using mini tart shells bake for 20 minutes. Keep an eye on them, when they're turning golden they're done.
  • Remove from the oven and allow to thoroughly cool.
  • Meanwhile make the filling. Whip the cream and the confectioner's sugar to soft peaks.
  • In another bowl, combine the mascarpone, lemon curd, zest and vanilla extract. Fold the cream into the lemon curd mixture. Fill the shells and top with blueberries.
Keyword Blueberry, lemon