These luscious lemon tarts go marvelously with a quick fresh blueberry sauce and whipped cream on top. A perfect spring-time dessert!
This time we’re going even more spring-themed and adding blueberries to our lemon. A match made in heaven.
I originally made these tarts on Friday in the spirit of Pi Day—I’ll be honest and say that I really dislike math, but I do love me some pie! These tarts just make sense—more than any math does.
Okay, this is completely random but do any of you guys know that one nursery rhyme about the queen and her tarts? When Rachel was a baby, I used to read her that rhyme from a book of kids nursery rhymes and for some reason while I was making these tarts, this was going through my head:
The queen of Hearts, she made some tarts—all on a summer’s day.
The knave of Hearts stole those tarts, and with them ran away.
The king of Hearts called for those tarts, and beat the knave full sore.
The knave of Hearts brought back those tarts, and said he’d steal no more.
I told you it was weird, but that was what was running through my head the entire time I was making these tarts. Let me tell you: If I were that knave of Hearts, I never would have returned any tarts I stole. Especially not THESE tarts.
The individual lemon tarts are light and luscious and full of spot-on lemon flavor. And the blueberry sauce! Oh my gosh, you guys, the homemade blueberry sauce for these tarts is just incredible. I could eat it with a spoon,
and I did.
The lemon and blueberries just compliment each other in the most lovely, refreshing way.
I had the funnest time taking pictures of these little beauties. They
are were just such pretty little things to look at. The gorgeous blueberry sauce made them 10x more tempting and looked beautiful against the vibrant yellow lemon. 😉
The filling for these tarts is actually the same filling I used for my Old-Fashioned Lemon Bars I shared with you a few weeks ago. It worked marvelously inside a basic pie pastry crust.
These tarts may look fancy and complicated, but I promise you they aren’t! They call for basic pantry ingredients and come together in under an hour.
The crust I used was my basic pie pastry crust recipe, but any pre-packaged pie pastry will work. You’ll need enough pie pastry for one single-crust pie.
Divide the pie pastry into 8 balls and roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim your edges as needed and then pre-bake crusts at 350F 10 minutes, or until lightly browned.
Note: Pre-baking your crusts is completely necessary, otherwise your tarts will fall apart when you try to add the filling.
The lemon filling is super-basic. Eggs, lemon juice, grated lemon zest, xylitol, (granulated sugar works well as a substitute) and just a little bit of flour to hold everything together.
From there, all you have to do is pour your filling in your pre-baked crusts and return to the oven for another 20-25 minutes, or until the filling is set. Make sure you let your tarts cool completely before removing from the pans.
While your tarts cool, it’ll take only 5 minutes to make your gorgeous fresh blueberry sauce.
Combine blueberries, water, xylitol, and lemon juice in a medium saucepan over medium heat and bring to low boil. In a small bowl, whisk cornstarch with a little bit of water and add to the saucepan. Stir frequently until blueberry sauce is thickened and coats the back of a spoon. Let your sauce cool for about 10 minutes.
Grab your tarts and place ’em on serving plates…and generously top with your fresh blueberry sauce. Then dig into your piece ‘o spring-time heaven.
My family loves to top these tarts with lots of fresh whipped cream. Actually, they like topping about 95% of ALL their desserts with whipped cream, but that’s another story. I will admit that the whipped cream does go pretty nicely with the lemon and blueberries.
It’s totally optional though—If you’re looking to save a few calories, feel free to skip the whipped cream. Your tarts will still be amazing.
These tarts are so good, I think I could eat them for breakfast. Hey, there’s fruit in ’em, so why not?
- Pastry for one single-crust pie
- 4 large eggs
- 1/3 cup lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup xylitol
- 1/4 cup white whole wheat flour
- BLUEBERRY SAUCE:
- 2 cups blueberries (if using frozen, do not thaw)
- 1/2 cup water
- 1/2 cup xylitol
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Whipped cream for serving, optional
- Make the tarts: Divide pie pastry dough into 8 balls of dough. Roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim edges as needed. Pre-bake crusts at 350F 10 minutes, or until lightly browned.
- In a large bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Carefully pour mixture into pre-baked crusts. Bake tarts at 350F an additional 20-25 minutes, or until filling is set. Cool tarts on a wire cooling rack.
- Make the blueberry sauce: Combine blueberries, water, xylitol, and lemon juice in a medium saucepan over medium-high heat. Bring to a low boil, stirring constantly. In a small bowl, whisk cornstarch and water and add to blueberries. Continue stirring over medium heat until sauce is thickened and coats the back of spoon. Cool blueberry sauce.
- Assemble the tarts: Remove tarts from pans and place on individual serving plates. Pour blueberry sauce over tarts and top with whipped cream if desired.
Try these other spring-themed treats next! ♥