Blueberry-Lemon Tart

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My first time ever making a tart or crust. I had an 11 inch tart pan so I really stretched out my dough to make fit, first mistake. Secondly I over baked my crust by an extra 8 min. When it was done it actually cracked, nonetheless I proceeded adding only 3/4 cup of lemon juice as suggested. The filling obviously was dripping out of the pan because it was cracked, so I quickly put it in the oven and baked anyways. I over baked it by 10 min. because the top was already browning. Ate it the next day and besides my mistakes it taste absolutely delicious!! Just what I was looking for. I love the crust! Beats a store bought one any day. I was afraid it would have a store bought taste. but not at all!! Must try.

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Absolute perfection--my new go-to dessert. Followed recipe exactly. Lemon curd just right as written and fit perfectly in my tart pan. Served to finish dinner of Emeril's mustard-crumb-coated rack of lamb--OMG great--his twice-baked potato casserole, and Sunny's spinach. Guests swooned.

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OMG.. soooo amazing. I served this at a dinner party and left out the blueberries, EVERYONE was raving, even the non-lemon lovers! The combination of sweet, and tart is a perfectly balance ensemble along with the amazing pastry....mmm TO DIE FOR!

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Good, but I didn't follow the recipe exactally, I used spelt flour for the dough and it came out wonderful, and half of the lemon juice that the recipe called for and I still had extra filling.. next time I'll make even less filling. I love the lemon and blueberry combo!

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Surprisingly easy for such a delicious and beautiful dessert. The only tricky thing is getting the crust in the tart pan without tearing, but, after making it twice in one week to rave reviews, this has become my go-to recipe. I will be freezing juice from my Meyer lemon tree and buying/freezing some blueberries so that we can have this whenever we want.

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This recipe is a winner in my book. I'm always experimenting with recipes on my family and this is a dish that has been asked for over and over again. The blueberries and lemon are a refreshing combination of sweet and tart. Will be making this for a dinner party to impress my professor, hopefully. ;-

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This tart is delicious. I too cut back the lemon juice to 3/4 of a cup. It's perfectly balanced between sweet and tart. There is quite a bit of lemon filling left that doesn't fit in the tart pan but it's delicious enough to bake on its own.

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Loved this recipe! However, I thought it was waaayyy too sweet. I love Tyler's recipes and have made many of them, but I feel he is heavy-handed on the sugar in his sweets. So I made this again and again and again with only 1 Cup of sugar. I add a teas. of Vanilla extract and instead of making pie crust, I bought already made shortbread pie crust. Saves mucho time!

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This was an excellent tart, I love the combination of blueberries and lemon, however, I had way too much lemon filling, it wouldn't fit in the tart shell, so I made some little lemon tarts. It was fantastic, a hit with guests.

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I followed the recipe exactly --- it was perfect! Everyone loved it. What more could you ask for --- it's easy and delicious too.