Brown Butter Lemon Blueberry Tart
A creamy lemon tart swirled with homemade blueberry jam and baked in a brown butter Biscoff crust. Bright lemon, sweet blueberries, and plenty of buttery cookie crunch in every bite. Think key lime pie meets lemon bars meets blueberry pie.
Yield: One 9-inch tart (8 servings)
Brown Butter Biscoff
Crust Ingredients
113g unsalted butter (1 stick)
75g Biscoff cookie crumbs (about 8 cookies)
75g all-purpose flour (about 1/2 cup + 2 tbsp)
50g granulated sugar (1/4 cup)
1/4 tsp kosher salt
1/2 tsp vanilla extract
Crust Instructions
Brown the butter in a small saucepan over medium heat until golden and nutty. Remove from heat and cool for 5 minutes.
Preheat oven to 350°F.
In a bowl, combine Biscoff crumbs, flour, sugar, and salt.
Stir in browned butter and vanilla until a thick dough forms.
Press firmly into the bottom and sides of a 9-inch tart pan.
Bake for 15 minutes until lightly golden.
Remove from oven and poke a few holes in the crust with a fork.
Homemade Blueberry Jam Swirl
Ingredients
210g blueberries (1½ cups)
25g granulated sugar (2 tbsp)
10g lemon juice (2 tsp)
4g cornstarch (1 tsp)
Pinch kosher salt
Instructions
Combine cornstarch and lemon juice in a small bowl.
In a saucepan, cook blueberries and sugar over medium heat for 4 to 5 minutes, mashing some berries as they soften.
Stir in the cornstarch mixture and salt.
Cook until thick and jam-like, about 2 more minutes.
Cool to room temperature before using.
Lemon Filling
Ingredients
1 can (14 oz / 396g) sweetened condensed milk
90ml fresh lemon juice (6 tbsp)
Zest of 2 lemons
1 large egg yolk
Pinch kosher salt
1 tsp vanilla extract
Instructions
Whisk together condensed milk, lemon juice, lemon zest, egg yolk, salt, and vanilla until smooth.
Pour filling into the warm crust.
Dollop the cooled blueberry jam evenly over the filling.
Use a knife to gently swirl the jam into the lemon filling with just a few passes.
Bake for 17 to 19 minutes, until the center is just set.
Cool completely at room temperature.
Refrigerate for at least 2 hours before serving.
Optional Toppings
Fresh blueberries
Lemon slices
Whipped cream
Extra blueberry jam
Crushed Biscoff cookies
Notes
Don't over-swirl the blueberry jam or you'll lose the marble effect.
The tart should still have a slight wobble when removed from the oven.
For the best flavor and cleanest slices, chill overnight before serving.
