Blueberry-Thyme Tart

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One summer many years ago, my Aunt Ann circulated a wonderful recipe for  a Fresh Fruit Tart, and I have been making it ever since, usually as a blueberry tart. This works well with apples, peaches and other fruit, but blueberry remains my top choice. It was Ann’s as well, and she bought me a tart pan with a removable bottom so I could make this delicious treat.

Recently, I experimented by adding fresh lemon thyme from my garden, as well as some Meyer lemon zest. My blueberry-thyme tart was a success at a summer dinner party, and I like the updated version of this old family favorite.

Note: you will need a 9-inch tart pan as described above.

Yields 1 tart


  • 1 cup all-purpose unbleached flour
  • Pinch of kosher salt
  • 2 tablespoons sugar
  • 1 stick of unsalted butter, room temperature
  • 1 tablespoon white vinegar

1. Mix the flour, salt and sugar together. Work in the butter, add the vinegar and, using your hands, press into the tart pan.

2. Preheat oven to 350 degrees while you assemble the filling.


  • ¾ cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 cups blueberries
  • 1 teaspoon fresh lemon thyme leaves, roughly chopped (or any fresh thyme)
  • zest of one Meyer lemon (or any lemon)

1. Mix the sugar and flour together.

2. Gently stir in the blueberries, also adding the thyme and lemon zest.

3. Turn into tart shell. Place tart pan on top of a sided cookie sheet to catch any juices that might overflow.

4. Bake for one hour.

5. Allow tart to totally cool before removing the side of the pan.

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6 Responses to Blueberry-Thyme Tart

  1. Lynda September 24, 2010 at 12:22 am #

    I love blueberry anything, and the addition of thyme to this tart is brilliant.

  2. midnitechef August 12, 2011 at 8:28 pm #

    I like the idea of a pressed in crust, makes it quick to put together. I’ll have to plant thyme now that there’s yet another use for it!

    • lizthechef August 13, 2011 at 7:30 pm #

      I am so not a traditional crust-maker. This press-in style is simple and foolproof.

  3. sippitysup (@sippitysup) August 16, 2011 at 8:39 pm #

    The pressed crust trick is not only easy it allows all sorts of flavor additions if you want as well. GREG Terrific recipe too. GREG

    • lizthechef August 16, 2011 at 10:34 pm #

      Thanks, Greg – I’m just home from the Coronado Farmers Market with rhubarb to make into a tart for Larry. X0 Liz

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