Lemon Cream & Blueberry Tart


4.17.13 by sarah


Swamped at the day job, folks.

Here’s a great spring recipe for you to try this weekend.



Lemon Cream & Blueberry Tart

135 g unsalted butter, cut into pieces
1.5 tablespoons olive oil
4.5 tablespoons water
3/8 tablespoons salt
225 g flour

8 oz. mascarpone cheese
1 cup greek yogurt
zest and juice of 1 lemon
1 cup powdered sugar
1 cup fresh blueberries (or any berry of your choice)


This tart dough recipe belongs to David Lebovitz — it’s by far the best crust recipe I’ve found. Ever. I also just adore the story behind it.

Let’s begin. Preheat your oven to 410 degrees.

In an oven-safe dish, combine the butter, olive oil, water, and salt. When the oven hits 410 degrees, place the dish with your crust ingredients in the oven for 15 minutes — everything will boil together. Then, carefully remove the contents, stir with a fork, and slowly add in your flour. BE CAREFUL. It might splatter.

Once combined, press your dough into your tart pan. I like crusts on the thicker side, but use your judgment. I trust you.

Spear the bottom of the dough with a fork, and bake your tart shell for 15 minutes, until it’s a nice golden brown. Then, let cool completely.

In a stand mixer (or using a hand mixer), whip the marscapone cheese with the Greek yogurt, and then slowly incorporate the powdered sugar. Whip in the lemon zest and lemon juice until smooth.

Using a spatula, transfer your lemon cream into the tart shell. Smooth out the top, and throw some blueberries on there.


  • Rosie @ Blueberry Kitchen

    I love blueberry and mascarpone tart – your tart looks totally gorgeous!

  • Janina

    Hey Sarah,

    First of all let me say that I love the shape of your tart pan! Makes something so simple look so stylish!

    I can’t believe I found you only now after I have so desperately been searching for “sweet” DC blogs. Thanks to Nikki Rap, I will make sure to follow you from now on. Great design, beautiful photos, entertaining posts. I am in the early stages of my very first blog and am slowly understanding what blogging is all about and what the possibilities are.

    Though I think I will never have the time and creative talent that you have, it will be nice to draw some inspiration from you and maybe try some of your mouthwatering recipes.

    I look forward to reading all that you have to share in the future!

  • Allie S.

    I just made this for the first time and it was so incredibly easy and delicious! I cheated and used store-bought pie crust (I was really short on time). I doubled the recipe and cut back a little on the sugar, and threw some strawberries into the mix, and I have never been more popular at my office! Thanks so much for sharing!

  • Speaking Of…Food | Don't Blame the Kids

    […] 6. This Lemon Cream and Blueberry Tart is an oldie but goodie from one of my favorite Washington, D.C. blogs. (Sweetsonian) […]

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