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THYME-SCENTED BLUEBERRY TART

  • 5.0 Star
    rating
  • Timer Prep 36 min
    Cook 20 min
  • Chart 336.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Defrost if frozen the ready-made shortcrust pastry. Zest and juice the lemons.

Method

  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Roll out three-quarters of the pastry and use to line an 18cm x 3.5cm deep tart tin.
  3. 3 Line the pastry with baking parchment and fill with baking beans.
  4. 4 Bake for 15 minutes, then remove the paper and beans.
  5. 5 Return to the oven for 1 minute, then set aside.
  6. 6 Put 350g blueberries in a pan with the sugar, thyme, lemon juice and zest.
  7. 7 Stir over a gentle heat until the sugar has dissolved, then simmer for 1 minute.
  8. 8 Mix the cornflour with 1 tbsp water and stir into the blueberry mixture.
  9. 9 Simmer for 1 minute, then set aside for 20 minutes.
  10. 10 Remove the thyme and leave to cool.
  11. 11 Spoon the blueberry mixture into the pastry case using a slotted spoon, and scatter the remaining blueberries on top.
  12. 12 Roll out the rest of the pastry and cut it into 8 strips, using a fluted pastry cutter if you have one.
  13. 13 Arrange the strips into a lattice on top of the tart, sticking the ends to the pastry case with a little milk.
  14. 14 Brush the pastry lattice with milk and bake for 20 minutes.
  15. 15 Leave to cool; remove from the tin.
  16. 16 Dust with icing sugar to serve, if you like.

3 Reviews

  • Daniel

    Mmmmmm!!!!!!!Must be nice and scrumptious

  • HW

    Wonderful, really easy to make and tasty. A great hit with my friends 😋

  • annie

    Great taste, something a bit different and easy to make!!! Tastes nicer if you make your own pastry too