Bursting Blueberry Lemon Thyme Tarts
Cute, easy, beyond delicious, super simple, and extra pretty...just what we need right now!
Servings: 4 personal tarts
Calories: 869kcal
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.
Nutrition
Calories: 869kcal