Blueberry Lemon Tart
Exploding with flavor, this Blueberry Lemon Tart will melt in your mouth this season. This mini-tart is made with my favorite puff pastry sheets, fresh blueberries, honey, lemon, and thyme. All of these flavors come together magically for a true summer dessert.
Blueberry Lemon Tart
Ever since I discovered desserts using puff pastries, I have been obsessed with making them. It’s especially perfect for the spring and summer when desserts get lighter and fruits get fresher. This tart recipe is also perfect for gatherings where individual desserts are so important, especially these days. And I love that you can exchange blueberries for just about any other fruit or add several for a burst of flavors.
Blueberry Lemon Tart Ingredients
This tart starts with a giant bowl of fresh blueberries. These beautiful blueberries will not only give you tons of flavor but a lot of nutrients. Here’s the full ingredient list:
- Blueberries
- Cornstarch
- Honey
- Lemon Zest
- Lemon Juice
- Fresh Thyme
- Vanilla Extract
- Puff Pastry Sheet
- Egg wash
- Sugar for the crust
- Vanilla Ice Cream for serving
How it’s Made
- Making this mini-tart is as easy as it is delicious. In a mixing bowl, combine the blueberries, cornstarch, honey, thyme, lemon zest, lemon juice, and vanilla.
- Next prepare the puff pastry sheet. Roll out the sheet until it’s about 1/4 inch thick. Then cut it into 4 equal rectangles.
- Fill each of the pastry rectangles with the blueberry mixture. Make sure you leave about a 1/2 inch border around the edges. Then fold over the border to tuck in the blueberries.
- Make your egg wash with one egg and a tablespoon of water. Add to the edges of the tart. Then sprinkle the sugar around the edges.
- Bake for about 20 minutes or until the edges are brown.
Tips & Tricks
- This recipe is made with fresh blueberries but you can use frozen blueberries as well. Make sure it’s completely thawed before using.
- The puff pastry also has to be completely thawed before using it. Take out of the freezer at least two hours before using it.
- This tart is adapted from one made on Half Baked Harvest. She cut the cornstarch in half for a thinner and runnier blueberry. It’s up to you.
- Finally, mix it up a bit and use other types of berries as your fruit. Blackberries, raspberries, or strawberries will also work great.
- And don’t forget the vanilla ice cream for the top.
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Blueberry Lemon Tart
Exploding with flavor, this Blueberry Lemon Tart will melt in your mouth this season. It's made with my favorite puff pastry sheets, fresh blueberries, honey, lemon, and thyme.
Ingredients
- 3 cups Fresh Blueberries
- 2 tablespoons Cornstarch
- 1/4 cup Honey
- 1 tablespoon Lemon Zest
- 1 teaspoon Lemon Juice
- 1 tablespoon Fresh Thyme
- 1 teaspoon Vanilla Extraact
- 1 sheet Puff Pastry thawed, cut into four rectangles
- 1 Egg + 1 tablespoon Water beaten together
- Sugar for sprinkling (optional)
- Vanilla Ice Cream for topping (optional)
Instructions
-
Preheat oven to 400 degrees and add a piece of parchment paper to your cookie or baking sheet.
-
In a mixing bowl, combine the blueberries, cornstarch, honey, thyme, lemon zest, lemon juice, and vanilla.
-
Next prepare the puff pastry sheet. Roll out the sheet until it's about 1/4 inch thick. Then cut it into 4 equal squares. Fill each of the pastry squares with the blueberry mixture. Make sure you leave about a 1/2 inch border around the edges. Then fold over the border to tuck in the blueberries.
-
Make your egg wash with one egg and a tablespoon of water. Using a brush, add the egg wash to the edges of the tart. Then sprinkle regular or thicker course sugar around the edges.
-
Bake for about 20 minutes or until the edges are brown. Serve warm with a scoop of vanilla ice cream.
Recipe Notes
- This recipe is made with fresh blueberries but you can use frozen blueberries as well. Make sure it’s completely thawed before using.
- The puff pastry also has to be completely thawed before using it. Take out of the freezer at least two hours before using it.
- This tart is adapted from one made on Half Baked Harvest. She cut the cornstarch in half for a thinner and runnier blueberry. It’s up to you.
- Finally, mix it up a bit and use other types of berries as your fruit. Blackberries, raspberries, or strawberries will also work great.
- And don’t forget the vanilla ice cream for the top.
