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Bursting Blueberry Lemon Thyme Tarts Recipe

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3.9 from 72 reviews

These Bursting Blueberry Lemon Thyme Tarts are a delightful combination of fresh or frozen blueberries infused with lemon zest, thyme, and vanilla, all nestled in flaky puff pastry. Perfectly golden and slightly caramelized on the edges, they offer a refreshing balance of sweet and citrusy flavors, ideal for a quick yet impressive dessert or afternoon treat. Serve warm with vanilla ice cream for an extra indulgence.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Blueberry Filling

  • 2 1/2 – 3 cups fresh or frozen blueberries
  • 1-2 tablespoons 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

Pastry

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare the blueberry mixture: In a medium bowl, toss together the blueberries and 1 tablespoon of cornstarch to help thicken the juices during baking. Add the honey (or sugar), lemon zest, lemon juice, thyme leaves, and vanilla extract. Mix gently until well combined, ensuring the flavors are evenly distributed.
  3. Roll and cut puff pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet until it is about 1/4 inch thick. Cut the pastry into 4 equal rectangles and place them onto the prepared baking sheet, spacing them evenly.
  4. Assemble the tarts: Distribute the blueberry mixture evenly over each pastry rectangle, leaving a 1/2 inch border around the edges free of filling. Carefully fold the edges of the pastry up and over the blueberries to create a raised crust, helping to contain the filling during baking.
  5. Apply egg wash and add sugar topping: Brush the exposed pastry edges with the beaten egg to create a shiny, golden finish once baked. Sprinkle coarse sugar over the egg-washed edges if desired, for extra crunch and sweetness.
  6. Bake the tarts: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed up and golden brown. It is fine if the edges become slightly darkened as this adds a caramelized flavor.
  7. Cool and serve: Remove the tarts from the oven and allow them to cool slightly on the baking sheet. Serve warm, optionally with vanilla ice cream for a delicious contrast of temperatures and flavors. Enjoy!

Notes

  • You can adjust the amount of cornstarch based on the juiciness of your blueberries and your desired filling thickness; use 2 tablespoons for very juicy berries and 1 tablespoon for less juicy.
  • Frozen blueberries can be used but do not thaw before mixing with cornstarch to avoid excess moisture.
  • Thyme adds a subtle earthy note, but you can omit it if you prefer a more traditional berry tart flavor.
  • The coarse sugar sprinkled on the pastry edges is optional but recommended for extra texture and sweetness.
  • For a vegan version, substitute the beaten egg wash with a plant-based milk or maple syrup wash.
  • Serve immediately for the best texture, as puff pastry can become soggy if stored for long periods.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/bursting-blueberry-lemon-thyme-tarts-recipe/