bursting blueberry lemon thyme tarts

íNGREDíENTS

• 2 1/2-3 cups fresh or frozen blueberríes
• 1-2 tablespoon cornstarch (see notes)
• 1/4 cup honey or granulated sugar
• 1 tablespoon lemon zest + 1 teaspoon lemon juíce
• 1 tablespoon fresh thyme leaves (or 2 teaspoons dríed thyme)
• 1 teaspoon vanílla extract
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• coarse sugar, for sprínklíng (optíonal)
• vanílla íce cream, for servíng (optíonal)

                                                                                                                    

íNSTRUCTíONS

1. Preheat the oven to 400 degrees F. Líne a bakíng sheet wíth parchment paper.
2. ín a medíum bowl, toss together the blueberríes and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juíce, thyme, and vanílla.
3. On a líghtly floured surface, roll the puff pastry out ínto untíl 1/4 ínch thíck. Cut ínto 4 rectangles, placíng each on the prepared bakíng sheet. Arrange the blueberríes evenly over each rectangle, leavíng a 1/2 ínch border. Fold the edges up and over the blueberríes.
4. Brush the edges of the pastry wíth beaten egg and sprínkle wíth coarse sugar. Transfer to the oven and bake for 20-25 mínutes or untíl golden brown. ít ís OK íf the edges get dark. 
5. Let cool slíghtly and serve wíth íce cream. Enjoy.

Source: https://www.halfbakedharvest.com/blueberry-lemon-thyme-tarts/

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