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
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Preheat oven to 400 degrees and add a piece of parchment paper to your cookie or baking sheet.
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In a mixing bowl, combine the blueberries, cornstarch, honey, thyme, lemon zest, lemon juice, and vanilla.
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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.
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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.
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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.