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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!
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.
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
I hope you love the recipe Jodi!!
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!
Hey Genny,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
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!
Hey there,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
These sounds great I’m considering adding a layer of lemon curd under the berries I will report back
I hope you love the recipe Michael! xTieghan
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.
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!!
Hey Terry,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
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!
Hey Zuza,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
For the filling should you cook down the blueberries or leave them whole?
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
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!
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
Hi can I freeze these, if so, what would be the best way to thaw them again?
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
I made these last summer with fresh blueberries and they were delicious! Easy, tasty and impressive!
Hey Sally,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
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
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
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!!
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
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.♥️
That is so sweet of you!! I am really glad you enjoyed these, Laura! Thank you! xTieghan
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!
Thank you for trying this one, Elle! I am really glad it turned out so well for you! xTieghan
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!! ?
Thank you so much Alex! I am really happy this recipe turned out so well for you! xTieghan
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
Thank you!! I am glad this turned out so well for you! xTieghan