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Lemon Thyme Blueberry Tart

This combination of sweet shortcrust pastry and over-the-top tart, tangy, thyme-infused lemon curd, layered over blueberry jam is a combination you don’t want to miss!

Why this recipe? Why a Lemon Thyme Blueberry Tart? I love a good lemon tart. I also love blueberry pie! One day as I sat in the quiet of the still sleeping house, with an early morning cup of coffee, browsing through my large array of cookbooks with their beautiful pictures (which is my idea of the perfect way to spend a Saturday morning!) I started wondering if there wasn’t some way I could get two of my favorite dessert treats on the same plate at the same time, without having to make both a lemon tart and a blueberry pie in order to do it. I began dreaming up ways I could combine the two flavors and deliciously unique textures… and came up with the idea of a lemon and blueberry tart.

Lemon Thyme Blueberry Tart

And then… because I know the wonderful things that can happen to a singularly delicious fruit flavor when you add a hint of savory herbs, I started wondering if adding some fresh thyme might make this budding new recipe pretty close to perfect.

The combination of thyme with tart lemon or fruity blueberry is not a flavor combination you’ll come across every day, especially when you are out buying desserts from your local bakery or grocery store, but believe me when I tell you it’s one you don’t want to miss. The very subtle earthy undertone of the fresh thyme as it infuses the lemon curd is so delicately done that if you’re not watching for it, you may not even notice. But as the fullness of the lemon, thyme, and blueberry meld together in your mouth, it’s a taste and experience you won’t soon forget. And it’s all set on top of a perfectly delicious sweet shortcrust pastry crust that your taste buds will be crying out for another bite… even if it’s just the crust!

Lemon Thyme Blueberry Tart
Lemon Thyme Blueberry Tart

Oh, wait a minute! Did I mention “tart and tangy” yet?

In my Classic Lemon Tart (which you’ve also got to try – here’s the Classic Lemon Tart recipe for another day!) the lemony custard is very delicate and light; a heavenly experience of soft lemon flavor and creamy texture.

Classic Lemon Tart

But for those of you who savor the tartest, tangiest lemon curd possible without it going overboard into cloying and throat closing, this is your recipe!!! The blueberry jam (infused with a moderate dose of Caribbean rum) does a wonderful job of ramping down this over-the-top, fresh lemon saturated, not-to-be-missed dessert experience.

And what a beautiful presentation this Lemon Thyme Blueberry Tart makes!

Lemon Thyme Blueberry Tart

There are several layers to this recipe, from preparing and chilling the sweet shortcrust pastry dough (you can find the Sweet Shortcrust Pastry recipe here), baking the pastry shell, preparing your fillings, baking the assembled tart, and then letting the finished dessert cool and chill. You’ll definitely want to make sure to allow yourself enough time and, more importantly, take your time and embrace the experience of creating delicious and beautiful food!

Very often we must cook out of necessity, whether it’s to feed ourselves or our families. Other times, we get to cook, bake, and create purely for the love and joy of it. This is one of those times… with one of those recipes…

Enjoy!

Servings:

10

Prep Time:

40 min. + chill & rest dough in refrigerator

Cook Time:

approx. 1 hr. + 5 hrs. to overnight for chilling & resting

Difficulty:

Easy – Medium

Introduction

About this Recipe

By: Tess

Sweet shortcrust pastry, over-the-top tart, tangy, thyme-infused lemon curd layered over fresh, homemade blueberry jam, and a stunning visual presentation of colors and layers make this Lemon Thyme Blueberry Tart a dessert you won’t want to miss!

Lemon Thyme Blueberry Tart

Ingredients

Sweet Shortcrust Pastry

Blueberry Jam (makes about 1 ¼ cups)

  • ⅓ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon low-sugar fruit pectin
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon rum (optional)
  • ⅛ teaspoon (a pinch) kosher salt
  • 1 ¾ cup fresh blueberries

Lemon Curd Filling (makes about 2 ½ cups)

  • 2 large eggs
  • 7 large egg yolks
  • 1 cup granulated sugar
  • ¼ cup fresh lemon zest (about 4 lemons)
  • ⅔ cup fresh lemon juice (about 4 lemons)
  • A pinch of salt
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 3 tablespoons heavy cream
  • 1 teaspoon fresh thyme, roughly chopped

Glazed Blueberries (makes about ½ cup)

  • ⅓ cup granulated sugar
  • ½ cup water
  • ¼ teaspoon vanilla bean paste
  • 6-8 oz. fresh blueberries

    Garnish with fresh thyme and candied lemon peel, if desired

Notes and Tips

An optional alternative to Glazed Blueberries: Toss 6-8 oz. fresh blueberries with 2 tablespoons of apple jelly.

Straining the Lemon Curd Filling: This recipe calls for straining the lemon curd filling, which will remove the pieces of lemon zest and thyme from the flavor-infused filling. I’m of two minds on this. Traditionally, lemon curd is always strained so it is completely smooth and creamy, with a delicious texture and beautifully pure lemon yellow color. I admit I love it this way, but… I also enjoy the visual texture that leaving the bits of lemon zest and thyme in the filling adds. So, I will leave it up to your individual preference. Strain the filling, or leave it as is; either way, the end result will be equally delicious!

Lemon Thyme Blueberry Tart
Lemon Thyme Blueberry Tart

Step by Step Instructions

Step 1

Prepare and blind-bake pastry shell (see separate Sweet Shortcrust Pastry recipe)

Step 2

Prepare Blueberry Jam: In a medium saucepan, whisk together the sugar, water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low and simmer, whisking constantly, until smooth, about 5 minutes.

Step 3

Transfer blueberry mixture to a medium bowl, and place it in a larger bowl filled with ice. Let cool in the ice bath, whisking occasionally, until the jam has thickened and reached room temperature.

Step 4

Preheat oven to 350°F (180°C).

Step 5

Make Lemon Curd Filling: Whisk eggs and yolks together in a medium saucepan. Whisk in granulated sugar until combined, then whisk in lemon zest and juice, thyme, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170 degrees, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the heavy cream. (*See note regarding whether or not to strain the filling.)

Step 6

Spoon room temperature Blueberry Jam into prepared pastry shell.

Step 7

Pour warm lemon filling over the Blueberry Jam and carefully smooth the top. Bake the tart on a baking sheet until the filling is shiny and opaque, and the center jiggles slightly when shaken, 10 to 15 minutes. Rotate the baking sheet halfway through baking time.

Step 8

Let the tart cool completely on baking sheet on a wire rack, about 2 hours. Remove the outer ring of the tart pan, slide a think metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

Step 9

Prepare Glazed Blueberries, if using: Heat granulated sugar, water, and vanilla bean paste over medium heat in a small saucepan until sugar is dissolved. Transfer to a medium bowl, and fold in the fresh blueberries. Let cool to room temperature, and drain. Yields about ½ cup.

Step 10

Garnish with Glazed Blueberries, fresh thyme, and candied lemon peel, if desired.

Additional Comments:

EQUIPMENT NEEDED:
Medium saucepan
Whisk
Tart pan
Zester
Juicer
Small bowl
Medium bowl
Large bowl
Fine-mesh strainer

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Lemon Thyme Blueberry Tart

Lemon Thyme Blueberry Tart Recipe Card


  • Author: Tess
  • Prep Time: 40 min. + chill, rest dough in refrigerator
  • Cook Time: approx. 1 hr.
  • Total Time: 5 hrs. to overnight
  • Yield: 10 1x

Description

The combination of thyme with tart lemon or fruity blueberry is not a flavor combination you’ll come across every day, especially when you are out buying desserts from your local bakery or grocery store, but believe me when I tell you it’s one you don’t want to miss.

The very subtle earthy undertone of the fresh thyme as it infuses the lemon curd is so delicately done that if you’re not watching for it, you may not even notice. But as the fullness of the lemon, thyme, and blueberry meld together in your mouth, it’s a taste and experience you won’t soon forget.

There are several layers to this recipe, from preparing and chilling the pastry dough, baking it, preparing your fillings, baking the tart, and then letting the finished dessert cool and chill. Make sure to allow yourself enough time and, more importantly, take your time and embrace the experience of creating delicious and beautiful food!


Scale

Ingredients

1 recipe Sweet Shortcrust Pastry Shell, prepared and blind-baked (See recipe here)

Blueberry Jam (makes about 1 ¼ cups):
⅓ cup granulated sugar
¼ cup water
1 tablespoon low-sugar fruit pectin
1 teaspoon unflavored gelatin
1 teaspoon fresh lemon juice
1 tablespoon rum (optional)
⅛ teaspoon (a pinch) kosher salt
1 ¾ cup fresh blueberries

Lemon Curd Filling (makes about 2 ½ cups):
2 large eggs
7 large egg yolks
1 cup granulated sugar
¼ cup fresh lemon zest (about 4 lemons)
⅔ cup fresh lemon juice (about 4 lemons)
A pinch of salt

4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
1 teaspoon fresh thyme, roughly chopped

Glazed Blueberries (makes about ½ cup):
⅓ cup granulated sugar
½ cup water
¼ teaspoon vanilla bean paste
68 oz. fresh blueberries

Garnish with fresh thyme and candied lemon peel, if desired


Instructions

1. Prepare and blind-bake pastry shell (see separate recipe)

2. Prepare Blueberry Jam: In a medium saucepan, whisk together the sugar, water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low and simmer, whisking constantly, until smooth, about 5 minutes.

3. Transfer blueberry mixture to a medium bowl, and place it in a larger bowl filled with ice. Let cool in the ice bath, whisking occasionally, until the jam has thickened and reached room temperature.

4. Preheat oven to 350°F (180°C).

5. Make Lemon Curd Filling: Whisk eggs and yolks together in a medium saucepan. Whisk in granulated sugar until combined, then whisk in lemon zest and juice, thyme, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170 degrees, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the heavy cream. (*See note regarding whether or not to strain the filling.)

6. Spoon room temperature Blueberry Jam into prepared pastry shell.

7. Pour warm lemon filling over the Blueberry Jam and carefully smooth the top. Bake the tart on a baking sheet until the filling is shiny and opaque, and the center jiggles slightly when shaken, 10 to 15 minutes. Rotate the baking sheet halfway through baking time.

8. Let the tart cool completely on baking sheet on a wire rack, about 2 hours. Remove the outer ring of the tart pan, slide a think metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

9. Prepare Glazed Blueberries, if using: Heat granulated sugar, water, and vanilla bean paste over medium heat in a small saucepan until sugar is dissolved. Transfer to a medium bowl, and fold in the fresh blueberries. Let cool to room temperature, and drain. Yields about ½ cup.

9. Garnish with Glazed Blueberries, fresh thyme, and candied lemon peel, if desired.


Notes

An optional alternative to Glazed Blueberries: Toss 6-8 oz. fresh blueberries with 2 tablespoons of apple jelly.

Straining the Lemon Curd Filling: This recipe calls for straining the lemon curd filling, which will remove the pieces of lemon zest and thyme from the flavor-infused filling. I’m of two minds on this. Traditionally, lemon curd is always strained so it is completely smooth and creamy, with a delicious texture and beautifully pure lemon yellow color. I admit I love it this way, but… I also enjoy the visual texture that leaving the bits of lemon zest and thyme in the filling adds. So, I will leave it up to your individual preference. Strain the filling, or leave it as is; either way, the end result will be equally delicious!

EQUIPMENT NEEDED:
Medium saucepan
Whisk
Tart pan
Zester
Juicer
Small bowl
Medium bowl
Large bowl
Fine-mesh strainer

  • Category: Dessert
  • Method: Baking
  • Cuisine: French Pastry

Keywords: lemon, blueberry, thyme, tart

Recipe Card powered byTasty Recipes

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