Hi lovelies, and welcome back! I’ll be showing you a lovely thyme-scented blueberry tart recipe, today. This post is in collaboration with Marks & Spencer’s, and I just want to say a big thanks to them for working with me! I’m very excited to bring you this blog post. M&S have challenged me to recreate some of their recipes involving fresh berries, and today I’ll be bringing you this lovely tart!
This is the most popular pudding I’ve ever made for my family. My dad in particular loves this blueberry tart recipe, and says it’s the best tart he’s ever had. (He’s in his 50s, so hopefully this speaks volumes to the quality of the dessert.) Usually tarts, especially store bought, can be very sickly sweet or too sour. This tart, however, isn’t either of those – there’s such a great balance between the ingredients, and it’s so fresh and delicious!
To make this recipe, you will need:
320g ready made shortcrust pastry (or you can make your own!)
75g caster sugar
3 sprigs thyme
1 tbsp cornflour
icing sugar to decorate (optional)
I found this recipe really easy to make! It also looks like you put a lot more effort in than it takes due to the lattice on top (which was very simple to do!). I love that the thyme is a very subtle flavour in the tart, yet that subtle-ness adds something wonderful.
The blueberries are obviously the star of the show. Any dessert that has fresh fruit in it suddenly becomes so much healthier in my head (let’s just ignore the sugar…) and, in my opinion, tastes way better than something that is chocolate heavy.
M&S champions fresh berries, and has worked with some of its berry suppliers for over 40 years now. They work with farmers who have been farming for generations, and are very proud to do so, as they should be! I think it is great that they are supporting local farmers, and creating a lasting bond with them. M&S are very passionate about sustainable sourcing of their ingredients and berries, especially the sourcing of quality British ingredients. I love how committed they are to putting back into the British farming communities!
Moving onto the method on how to make this recipe (which you can find a recipe card for at the bottom of the post), it’s very simple.
I used ready-made shortcrust pastry instead of making my own (sorry, not sorry) and rolled it out fairly thin. I blinded baked it using rice, as I don’t have baking beans, although I should invest in some, and then popped it back in for 1 minute without the rice to colour the pastry. While the pastry was baking initially, I made the blueberry filling for the tart. It’s great that you can do these things at the same time!
Letting the filling and case cool for 20 minutes, you can let put it together and pop it in the oven for the final time! The lattice, which I’ve never attempted before, was really easy and looks so professional. I rolled out the pastry that I put aside and cut it into 8 strips, and lay them in a criss-cross pattern over the top of the tart.
Like I said before, it is the best tart I’ve ever tasted, and that is my own and my family’s own opinion, and unrelated to the fact I am working with M&S to bring you this post! I’ll leave the recipe card from the M&S website below so you can recreate this recipe at home – and I really urge you to do just that. It’s such a wonderful and delicate mixture of flavours. Perfect for any BBQs this summer!
Thyme-Scented Blueberry Tart
- 320 g ready-made shortcrust pastry
- 450 g blueberries
- 75 g caster sugar
- 3 sprigs thyme
- 1/2 lemon
- 1 tbsp cornflour
- icing sugar (for garnish)
Heat the oven to 190°C/170°C fan/gas 5.
Roll out three-quarters of the pastry and use to line an 18cm x 3.5cm deep tart tin. Line the pastry with baking parchment and fill with baking beans.
Bake for 15 minutes, then remove the paper and beans. Return to the oven for 1 minute, then set aside.
Put 350g blueberries in a pan with the sugar, thyme, lemon juice and zest. Stir over a gentle heat until the sugar has dissolved, then simmer for 1 minute.
Mix the cornflour with 1 tbsp water and stir into the blueberry mixture. Simmer for 1 minute, then set aside for 20 minutes. Remove the thyme and leave to cool.
Spoon the blueberry mixture into the pastry case using a slotted spoon, and scatter the remaining blueberries on top.
Roll out the rest of the pastry and cut it into 8 strips, using a fluted pastry cutter if you have one. Arrange the strips into a lattice on top of the tart, sticking the ends to the pastry case with a little milk. Brush the pastry lattice with milk and bake for 20 minutes.
Leave to cool; remove from the tin. Dust with icing sugar to serve, if you like.
This recipe card was taken from the original recipe on the M&S website.
Thank you for reading, and I hope you enjoyed this post! A big thanks to Marks and Spencer’s again for reaching out to me with their recipes, and giving me the opportunity to recreate a few! Let me know if you try out this recipe, and send me pictures over on my Twitter, if you do.
What’s your favourite fruits to eat in summer?