Bursting Blueberry Lemon Thyme Tarts.
Ingredients
- 2 1/2-3 cups fresh or frozen blueberries
- 1-2 tablespoon cornstarch
- 1/4 cup honey or granulated sugar
- 1 tablespoon lemon zest + 1 teaspoon lemon juice
- 1 tablespoon fresh thyme leaves
- 1 teaspoon vanilla extract
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- coarse sugar, for sprinkling
- vanilla ice cream, for serving
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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!
Source
Original recipe: View Original
