Bursting with fresh spring flavor, 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. These cute and easy tarts are beyond delicious, super simple, and extra pretty. Bonus…you can swap the blueberries for your favorite berry, or use a combo of fresh or frozen berries! Either way, you can’t go wrong with these mini berry-filled tarts. Serve with vanilla ice cream for the ultimate berry-filled pastry.
It’s finally that time of the year when berries are slowly starting to come into season. It’s surely a bit on the early side, but I’m overly excited and with two containers full of fresh blueberries sitting in my fridge. Enter these tarts. They’re simple, oh so pretty, and the perfect way to brighten up an average Tuesday at home.
Some days just call for simple recipes like these tarts. Lately, I’ve really been drawn to “no fuss” style recipes. I’m not sure if it’s all the time I’m spending in the kitchen or what, but anything overly complicated is just not happening these days.
I’m all about super simple, but super delicious. Which is kind of how these tarts came to be.
I feel like a broken record saying this, but I baked these up last minute the other day out of a need to make it actually feel like springtime around here. We had a few days of sunshine and warm temperatures last week, but this week is the complete opposite. It’s been snowing since Saturday night! Keeping my spirits up has been a struggle…
But that’s where these tarts come in. It was a snowy Easter Sunday and all I wanted to do was bake something colorful. Something that really felt springy, and something that would help to brighten my mood, because I was in a funk. I knew I had fresh berries from our last grocery run. And I knew I had some fresh thyme in the fridge from my last online herb order. So, I decided to put the two together with a puff pastry sheet I had thawing in the fridge and make these tarts.
Are these tarts crazy different? No, maybe not. Are they difficult to make? Nope, not at all. Only eight ingredients, most of which you can pull from the pantry.
But are they good? YES. One hundred percent. So. Very. Good!
Bursting with flavor and juicy berries…and best enjoyed with a scoop of ice cream. Or maybe a little homemade whipped cream…YUM.
Here’s how to make these little spring mini-tarts.
First things first, the thyme in this recipe? Please do not let it scare you away. If you’ve never tossed thyme with your berries, now is the time to start. It’s not an intense flavor, but it lends a really nice floral touch. I love the combination of lemon, thyme, and blueberries. It’s a simple ingredient to toss into the mix but adds so much.
Second, the pastry. I’ve said this before, but I always keep puff pastry in my freezer. Always. It lasts forever and can be used in both savory and sweet recipes. It’s one of my favorite “freezer staples” along with frozen berries. Roll the pastry out and cut it into four rectangles to make mini-tarts.
From here, the rest is simple and straight forward as can be. Toss together fresh or frozen blueberries with honey to sweeten things up. Then add lemon, thyme, and a splash of vanilla. Arrange the berries overtop each pastry rectangle and then “bundle” everything up into a cute little pastry packet. Bake until the mini-tarts are golden and the blueberries are bursting and beautiful.
Every bite is bursting with sweet blueberries, hinted with lemon and thyme, and perfectly sweet too.
Of course, I highly recommend you serve each tart with a scoop of vanilla ice cream. It’s the only way to enjoy berry-filled tarts.
Some helpful suggestions…
As I mentioned, you can really use whatever berry you love or have an abundance of in the fridge or in the freezer. Blackberries, raspberries, or a combo of your favorites…all will work, and they’ll be delicious.
My hope is that you all have these ingredients in your kitchen right now. I mean, we could all use a warm blueberry (personal sized) tart after dinner, right?
So make this today, tomorrow, this weekend, and from now until the start of fall. Fingers crossed that these mini-tarts become your new “back pocket” style berry recipe. Bake them up last minute when you’re in need of something sweet and delicious.
Little tip? As soon as these tarts come out of the oven, top each with a sliver of salted butter and a light drizzle of honey too. Then go for the ice cream. Is this all needed? Of course not, but it’s absolutely mouthwatering and roll your eyes back delicious. So, with that, I will leave you with these luscious visions of blueberry mini-tarts.
Happiest (quarantine springtime) baking to you all!
Lastly, if you make these bursting blueberry lemon thyme tarts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Bursting Blueberry Lemon Thyme Tarts
Servings: 4 personal tarts
Calories Per Serving: 869 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 1/2-3 cups fresh or frozen blueberries
- 1-2 tablespoon cornstarch (see notes)
- 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)
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.2. In a medium bowl, toss together the blueberries and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juice, thyme, and vanilla. 3. 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. 4. 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. 5. Let cool slightly and serve with ice cream. Enjoy!
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Cornstarch: I love a runny tart, so I like to use only 1 tablespoon cornstarch. Of you would like a thicker berry filling, use 2 tablespoons cornstarch.