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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.

overhead photo of Bursting Blueberry Lemon Thyme Tarts with ice cream on top

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.

overhead prep photo of blueberries in bowl

The inspiration.

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.

overhead prep photo of Bursting Blueberry Lemon Thyme Tarts on baking sheet before baking

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.

overhead photo of Bursting Blueberry Lemon Thyme Tarts

 

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.

Bursting Blueberry Lemon Thyme Tarts | halfbakedharvest.com

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.

Simple. Simple.

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.

overhead photo of Bursting Blueberry Lemon Thyme Tarts cut in half with ice cream on top

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!

overhead photo of Bursting Blueberry Lemon Thyme Tart cut in half with ice cream melted on top

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 personal tarts
Calories Per Serving: 382 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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Ingredients

Instructions

  • 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! 

Notes

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.

overhead horizontal photo of Bursting Blueberry Lemon Thyme Tarts

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Comments

  1. Making these tonight for a dinner party! Since it’s the end of peach season I am thinking of adding a few peach slices to the blueberry mix. I will report back if it was a good or bad idea. Cross your fingers.

    ~Cooking in Colorado

  2. 4 stars
    Just made these and they were delicious. I would recommend maybe adding more than just one tablespoon of corn starch if you want a less messier tart, as my filling tended to make the pastry almost a little soggy. The flavours were amazing though, and I loved them!

    1. Hey Genny,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  3. 4 stars
    Just made these and they were delicious. I would recommend maybe adding more than just one tablespoon of corn starch if you want a less messier tart, as my filling tended to make the pastry almost a little soggy. The flavours were amazing though, and I loved them!

    1. Hey there,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  4. These sounds great I’m considering adding a layer of lemon curd under the berries I will report back

      1. Big hit thanks! I found ready to bake puff pastry shells, cooked separately from the berries so I could add a layer of cool lemon curd between the hot berries and shell. Made fresh whipped cream sweetened.with maple syrup, vanilla and cardamom.

  5. 5 stars
    These were FANTASTIC!! A new family favorite. I did use the extra cornstarch for a thicker filling. (and of course, ice cream)
    Thank you for this!!
    Yum!!

    1. Hey Terry,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  6. 5 stars
    Wow! These were incredible! Perfect texture and crispness. Definitely on my list of desserts to make again. So simple yet also so impressive. Just wow!

    1. Hey Zuza,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

    1. Hey Sawyer,
      No need to cook down the blueberries, you can follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Hi! I could only find puff pastry shells at the store and the package says they’re ready to bake from frozen. Do you think I should bake them and the blueberry mixture separately and then put them together afterwards or should I still thaw them and follow the recipe? Thank you!

    1. Hey Alana,
      I would just follow the recipe as is. I hope you love the tarts, please let me know if you give them a try! xTieghan

    1. Hey Nannah,
      I would freeze before baking, allow them to thaw and then follow the baking instructions as is. I hope you love the recipe! xTieghan

      1. I am new to baking and especially too hot pastry. About how big do I want the rectangles to be? Thank you looking forward to trying this recipe

        1. Hey Michael,
          Sorry I really am not sure of the size of the rectangles, once you cut the pastry into 4 that’s what you are looking for:) I hope you love the recipe! xTieghan

  8. These look amazing! Want to make for a dinner party, but want to use raspberry and almond extract instead of vanilla…would I still use lemon? Not sure if that goes with the almond? LOVE all your recipes!!

    1. Hey Tracy,
      Sure, I think the lemon would still be great. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    We tested out this dessert today, after testing out 5 this one is by far our favorite. So delicious. I’m making them with raspberries for neighbor Christmas gifts this year.♥️

  10. 5 stars
    made these scrumptious Blueberry Lemon tarts and topped them off with vanilla bean ice cream…. so easy and sooo yummy.
    I am making them again as one of the desserts for our Thanksgiving Celebration! Thank you for sharing this delightful recipe!

  11. 5 stars
    These are the BEST! A favorite in our home as I’ve made them several times now 🙂 sooo yummy. And don’t skip the ice cream!! 😋

  12. 5 stars
    Just a very simple recipe, perfect for a summer dessert! I love the individual tarts, a little rustic and bursting with flavor.
    Thank you Tieghan

  13. 5 stars
    Great! I need to find a better puff pastry to use as the ones in my frozen section were a tad on the small side. That made this dish a little messier than expected but definitely didn’t take away from the taste. We loved the use of thyme! Your out of the box use of ingredients is part of what keeps us coming back!

  14. This recipe looks, I plan on making it this weekend! I would like to make it in a rectangle 8″ x 11 1/2″ x 1″ tart pan. Do you recommend the same ingredient ratios if baking in a bigger pan? Thanks!

    1. Hi Ann,
      I would keep everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    Hi I m from India… and really want to Thank you for this amazing , lip smacking recipe … I made this right now N it turned out so well…
    I wish I could send u pics …

    1. You are too kind! I am really happy you enjoyed this one, Pooja! If you have an Instagram to post it on, I would love to see it! xTieghan

    1. Hi Hans,
      So sorry I have not tested this recipe without egg. You could try using a flax or chia egg! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. Hi Tieghan,
    Thank you! Hmm so yum.. i love to bake this one for my family and friends, but i do not have any pastry dough would you please share your recipe how to make fresh pastry dough. I really appreciate. Thank you 💙

    1. Hi Trish,
      So sorry but I do not have a recipe for frozen puff pastry, I buy that at my local grocery store. If you do not have access to this you can always use some pie dough. The tart will not be as light but it will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    So good…made these last night as a last minute dessert. Hubby and I both enjoyed. I had a little spillage but who cares. Super easy and oh so good.

  18. These are so delicious! I didn’t add ice cream but I did put the pay of butter and honey drizzle over the top.

  19. Didn’t have puff pastry but did have a pie crust. Just enough berries to fill and it looks delish.

  20. Left 1/2″ border, but it didn’t seem like it was enough as the edges unfurled while baking, allowing a lot of the juices to escape and pool around the pastry :'( Maybe I should’ve also used the extra tbsp of cornstarch since I used frozen berries (thawed), which might’ve released more water as opposed to fresh berries. Welp, looked nothing like your photos *cry*

    1. Hi Debbie! I am really sorry this did not turn out well for you! Please let me know if you would like me to help in anyway! xTieghan

  21. 5 stars
    SO so amazing!! Made these today for mother’s Day and not one was left! The thyme is an amazing additive to balance out the sweetness. Highly recommend!!

  22. 5 stars
    I made these tonight and they were absolutely perfect! It was my first time ever using puff pastry and I was so nervous but it was super easy. The filling was full of flavour and since I’ve been trying to reduce my refined sugar intake since going overboard the first few weeks of self-isolation, this was almost guilt free. My whole family loved it and we were doing a Zoom dinner party with friends who all starting drooling when I held it up to the camera! Lol! Thank you for another fabulous recipe. I can’t tell you how many of your recipes fill my weekly meal plan every week! Thank you from the very bottom of my heart for your creativity and passion!

    1. Haha wow that is so great! Thank you so much for trying this one, I am really glad it turned out amazing for you! xTieghan

  23. Are these good re-heated the next day? One problem I’ve had with gallettes is they get too soggy by next day. Any tips for how best to eat as leftovers?

    1. Hi Tiffany,
      I would warm them in the oven on a low heat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 4 stars
    These were pretty yummy! Not a lot of sweetness alone, definitely needed the scoop of ice cream to top it off. The thyme was a little different but added a unique twist to the flavor. Ultimately, a good bake. 🙂

  25. Hi Tieghan! I’m looking forward to making these–If I were to double the recipe, how best should I store the leftovers? (If there are any haha). Fridge? Thanks so much!

    1. Hi Alexa! I would store the leftovers in the fridge! I am so glad you are planning to make these! I hope they turn out amazing for you! Thank you! xTieghan

  26. 5 stars
    Spring flavors are my favorite! The combination of blueberries, thyme, and lemon in this recipe is crazy good. I can’t get over how easy it was to make these and how great they stay in the fridge, just reheat in the oven for a few minutes, and it’s like they’ve been freshly made. I doubled the recipe my first time (did some neighborhood drop-offs to spread some cheer while we’re all at home) and heard great feedback from everyone who got a taste. I also made a coconut whipped cream as a topping and it complimented the other flavors so well! Incredible recipe, Tieghan! Thank you!

    1. Aw that is so kind of you! I am really glad you and your neighbors loved this recipe, Brian! Thank you! xTieghan

  27. 5 stars
    I made these with frozen blueberries and blackberries that I needed to use up. I did not thaw the berries and they turned out fine. Loved this quick easy recipe that has fabulous results. It was perfect because I also had one puff pastry sheet to use up! Thanks for another awesome recipe!

    1. Thank you so much for trying this Abby! I am so glad this turned out so well for you! xTieghan

  28. Hi,Tieghan,
    I love making my own pie crust and want to use one instead of the puff pastry. But, puff pastry has a special flavor and texture. Do you think it will work, since I have everything else except for the pastry?
    Thanks
    Heather

    1. Hi Heather,
      I absolutely think you can use your own pie crust for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. How long will these keep for? Should they be kept at room temperature or in the fridge?
    Please consider including this kind of information with all your recipes, it would be really helpful.

    1. Hi Alexis,
      I would recommend keeping this in an air tight container in the fridge for up to a week. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    Unbelievably delicious, the thyme was such a perfect touch to this. I was a little apprehensive at first but boy it worked out so well. Really easy to make and it was big hit! Thank you

  31. 5 stars
    Made mine w blackberries and topped with coconut whipped cream! Looks so fancy but was so easy!!! Will definitely make this again for guests.

  32. I made these last night and they were amazing! I had never used puff pastry dough before but it was simple and really enjoyable. This is my first half baked harvest recipe but I can’t wait to make more!! Thank you!

  33. Hi! How make ahead can I make these? I don’t want to interrupt dinner to put these together, would like to have them ready to put in the oven at dinner.

    1. Hi Cathy,
      Just assemble everything ahead of time and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions!

  34. 5 stars
    So easy to make and so delicious! My five year old was very excited to have his own personal “pie.” Lol. I cannot wait to make this for guests after the quarantine is over!

  35. 5 stars
    I made these last Saturday night three blueberry and one cranberry and oh so so tasty!! Just the thing to lift your spirits during shelter in place! Definitely will be making this again in the spring and summer 😉

  36. 5 stars
    These are DIVINE!! I made mine with Trader Joe’s pie crust and frozen blueberries (what I had on hand!) SO easy! The mixture is so flavorful– definitely don’t skip the thyme! If you are using pie crust, my advice would be to ball it up and roll it out so that you get more square/rectangular shapes for the tarts. I also used 2 tablespoons of cornstarch for the filling/blueberry mixture and the tart was still super runny and delicious! I forgot to top each one with a sliver of salted butter & honey but I’ll be sure to do it the next time I make these.

    1. Hi Gloria! I am so glad these tarts turned out so well for you! Thank you for trying them! I hope you love them even more the next time! xTieghan

  37. 5 stars
    These are the best thing I have ever made in my life! I made a homemade puff pastry, since I didn’t have pre-made sheets, and it was incredible! I have yet to try a recipe of yours that didn’t turn out amazing! We’re trying the strawberry pop tarts once we get some strawberries!

    1. Hi Allison! You could give that a try, but it might not hold up as well as the pastry dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. I have my 1st pot of fresh lemon thyme which I have only tried in tea (so far), should I make any alterations with ingredients or is fresh lemon thyme light enough to continue as an even exchange? Thank you!

    1. Hi Becca,
      I have not tested this, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    Made today and used fresh blueberries and few raspberries! Used fresh thyme from our garden and they turned out fabulous!! Looks very ‘French’ rustic and was super easy!!!

  40. 5 stars
    This recipe was so simple and fun to do! I used leftover pastry, basic pantry ingredients and even frozen blueberries that I didn’t thaw (accidentally skipped that part). I love a recipe that I don’t have to go out and buy specifically for, especially during these Covid 19 times! The tarts were fun to make although mine came out a lot juicer meaning they leaked a lot (probably because of not thawing)! Still very tasty 5 stars.

    1. Hi Martha! I am so glad these turned out so well for you still! Thank you so much for trying this recipe! xTieghan

  41. 5 stars
    Holy cow these were so good!! We loved the thyme, and how it mellowed what would usually be very sweet, for yummy and savory treat! Fiancé says this is his new favorite dessert! I make lots of treats, so that is big kudos to Tieghan and her amazing recipes! Thanks for another great recipe during this time. We have loved every recipe of yours that we’ve had the last few weeks!

  42. I couldn’t wait to make this today (Sunday Funday). It was soooo good and relatively simple. I’m not a baker and this recipe made me feel like a winner. We served with coconut milk vanilla ice cream. Can’t wait to make for guests when we’re out of quarantine.

    1. Hi Hannah,
      You could give that a try, but it might not hold up as well as the pastry dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    Tieghan,

    WOW! Made this for my neighbors and twin and they only wanted to know when I was going to
    open a restaurant. Absolute ambrosia. thank you, thank you. Now it’s a great day for your white
    bean tuscan soup! Yeah!

    1. Hi Chloe! I think making your own would be great! Please let me know if you have any other questions! xTieghan

  44. Same question as below please… if using frozen berries do they Need to be defrosted first? Thank you.

    1. Hi Marsha,
      Yes thaw the berries first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. Going to try this with strawberries and rosemary, as that is what I have on hand. Thank you for the inspiration!

    1. Hi Inessa,
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. Looks mouthwatering delicious! Can’t wait to try these!! Oh, and thank you for the new “metric” option!!!

    1. Hi Chrissy,
      Yes thaw your blueberries first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. In our state of NC, blueberries aren’t in until late summer! Never heard of any variety that’s ready in spring. These do look enticing though, and I may have to hit up Aldi for some. We have strawberries coming in right now. That would be yummy!

  48. Ooooo I have almost all of the ingredients minus Corn Starch. Any recommendations for a substitute?

    Cant wait to try these!

    1. Hi Amanda! It should be fine replacing it with flour, arrowroot, potato starch, or tapioca! I hope you love this recipe! xTieghan