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Blackberry Thyme Puff Pastry Tarts

Flaky, golden puff pastry squares filled with a homemade blackberry compote and garnished with fresh thyme for a sophisticated sweet and savory treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 tarts
Course: Breakfast, Dessert
Cuisine: American, French Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pastry Base
  • 1 package puff pastry sheets thawed (2 sheets)
  • 1 egg for egg wash
  • 1 tbsp water for egg wash
Filling
  • 2 cups blackberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 4-5 sprigs fresh thyme plus extra for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a saucepan, combine blackberries, sugar, cornstarch, lemon juice, and thyme sprigs. Cook over medium heat for 5-7 minutes until thickened. Remove thyme stems and let cool completely.
  3. Unfold puff pastry sheets and cut each sheet into 4 equal squares.
  4. Lightly score a border 1/2 inch from the edge of each square (do not cut through). Prick the center with a fork.
  5. Spoon cooled filling into the center of each square.
  6. Whisk egg and water. Brush the borders of the pastry with egg wash.
  7. Bake for 18-22 minutes until puffed and deep golden brown.
  8. Garnish with fresh thyme leaves before serving.

Notes

Ensure the filling is completely cool before adding to the pastry to prevent soggy bottoms. Best served fresh on the day of baking.