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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.
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.
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.
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.
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.
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.
Ingredients
- 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)
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!Â
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.
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!
Thank you so much Nicole! I am really glad this turned out so well for you! xTieghan
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!
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
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 …
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
This looks so yum …. I surely want to try making this. Is there an alternative for egg?
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
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 ?
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
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.
Thank you Rebecca! That is so great to hear! xTieghan
These are so delicious! I didn’t add ice cream but I did put the pay of butter and honey drizzle over the top.
Yum!! I am so glad this turned out well for you, Krista! Thank you! xTieghan
Didn’t have puff pastry but did have a pie crust. Just enough berries to fill and it looks delish.
Thank you so much Donna! xTieghan
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*
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
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!!
Thank you so much Ebony!! xTieghan
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!
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
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?
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
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. 🙂
I am so glad you tried these and they turned out well for you, Megan! Thank you! xTieghan
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!
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
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!
Aw that is so kind of you! I am really glad you and your neighbors loved this recipe, Brian! Thank you! xTieghan