When I think of summer I think of all the different berries that are in abundance right now and this lemon blueberry dessert is the perfect dessert to make this time a year. This summer tart is light, fruity, refreshing and quite simple to make.
Picture a crisp tart crust filled with the berries of your choice, for this tart I used primarily blueberries but I also added in some blackberries that I had. You can also use raspberries or strawberries as well to create your tart.
What I love about this tart is how it’s cooked and comes together, there’s a layer of berries that gets cooked right on top of the tart crust until it gets nice and bubbly, then when it’s done you shut the oven off and scatter fresh berries all over the top, it’s the best of both worlds!
You can serve this for all your summer affairs, summer cookouts, graduations, birthdays, bridal and baby showers or just for a delicious dessert to enjoy relaxing on your patio, you get the idea.
Enjoy!
- 1 cup flour
- 2 Tbl. flour
- ⅔ cup granulated sugar
- 2 Tbl. granulated sugar
- ½ t. salt
- 1 stick, unsalted butter
- 1 Tbl. white vinegar
- 5 cups of blueberries
- heaping tablespoon of lemon zest
- ½ t. lemon extract
- confectioner's sugar
- Heat oven to 375F. Coat a 9-in. round or square tart pan with removable bottom with nonstick spray.
- Pulse 1 cup flour, 2 TBL sugar and the salt in a food processor until blended. Add butter and pulse til crumbs form. Sprinkle with vinegar, pulse til blended. Turn out dough and bring together with fingers.
- Press dough into bottom of tart pan. Top with 3 cups of the berries.
- NOTE: Feel free to make it with a good quality store-bought pie dough, I've done it and it turns out just as delicious.
- Mix remaining 2 Tbl. flour, ⅔ cup sugar and lemon zest in a small bowl and evenly sprinkle over berries and drizzle the lemon extract right over the berries.
- bake tart 50 - 60 minutes until bubbly.
- Remove tart from oven and top with remaining 2 cups of blueberries.
- Cool on a wire rack, when cooled sprinkle with powdered sugar and serve at room temperature.
Spring is just around the corner and berries are popping up in all the grocery stores, which is why I couldn’t resist taking home these beauties I found last week. I immediately knew I would showcase them in all their fresh glory as a topping to my puff pancake!
The batter comes together quickly, it gets poured into a hot buttered pan then placed into a preheated oven for 25 minutes, it puffs up really high then deflates. Even if you get a few cracks like I did it’s no big deal!
Those cracks will soon be smothered with a luscious mascarpone and ricotta cream, the perfect base to plop and nestle in your berries.
Make sure to have a pot of rich, bold coffee brewing, warm up some maple syrup and generously dust that berry pancake with powdered sugar!
Sit down and enjoy, breakfast is served!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
