Bursting Blueberry Lemon Thyme Tarts

It’s at last that season when berries are gradually beginning to become game. It’s without a doubt a piece on the early side, yet I’m excessively energized and with two compartments brimming with new blueberries sitting in my cooler. Enter these tarts. They’re basic, quite lovely, and the ideal method to light up a normal Tuesday at home.

Every so often simply call for basic plans like these tarts. Of late, I’ve truly been attracted to “straightforward” style plans. I don’t know whether it’s constantly I’m spending in the kitchen for sure, yet anything excessively convoluted is simply not happening nowadays.

I’m about excessively basic, however overly delectable. Which is somewhat how these tarts became.

Bursting Blueberry Lemon Thyme Tarts

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Recipe by halfbakedharvest Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

personal tarts
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

these Blueberry Lemon Thyme Tarts are just what we need right now. Made with a flaky puff pastry dough, fresh berries, sweet honey, lemon, thyme, and a touch of vanilla.

Ingredients

  • 2 1/2-3 cups fresh or frozen blueberries

  • 1-2 tablespoon cornstarch

  • 1/4 cup honey or granulated sugar

  • 1 tablespoon lemon zest + 1 teaspoon lemon juice

  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)

  • 1 teaspoon vanilla extract

  • 1 sheet frozen puff pastry, thawed

  • 1 egg, beaten

  • coarse sugar, for sprinkling (optional)

  • vanilla ice cream, for serving (optional)

Directions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss together the blueberries and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juice, thyme, and vanilla.
    On a lightly floured surface, roll the puff pastry out into until 1/4 inch thick. Cut into 4 rectangles, placing each on the prepared baking sheet.
  • Arrange the blueberries evenly over each rectangle, leaving a 1/2 inch border. Fold the edges up and over the blueberries.
  • Brush the edges of the pastry with beaten egg and sprinkle with coarse sugar. Transfer to the oven and bake for 20-25 minutes or until golden brown. It is OK if the edges get dark.
  • Let cool slightly and serve with ice cream. Enjoy!

Notes

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