Fresh blueberries are starting to come into season and with this chilly weather there is nothing more delicious than a freshly baked fruit tart.

  These tarts are simple and so pretty served with a dollop of cream or ice cream. And don’t forget Blueberries are a super food so don’t hold back, they are so good for you.

  Ingredients

2 1/2-3 cups fresh or frozen blueberries

1-2 tablespoon corn starch

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

1 sheet frozen puff pastry, thawed

1 egg, beaten

Coarse sugar

Vanilla ice cream, for serving (optional)

  Instructions

Preheat the oven to 200°C.

Line a baking sheet with parchment paper.

In a medium bowl, toss together the blueberries and 1 tablespoon corn starch. Add the honey, lemon zest, lemon juice, thyme, and vanilla.

On a lightly floured surface, roll the puff pastry out into until ½ cm thick. Cut into 4 rectangles, placing each on the prepared baking sheet. Arrange the blueberries evenly over each rectangle, leaving a 1cm border. Fold the edges up and over the blueberries.

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. 

Let them cool slightly and serve with ice cream. Enjoy!