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Blueberry and Thyme Tart
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Blueberry and Thyme Tart Recipe by Donna Hay

This Blueberry and Thyme Tart is the perfect treat to have at the weekend, no excuse needed! Got guests stopping by? Dropping into a friends house? This go-to tart recipe will suit any occasion.


1⁄3 cup (40g) ground almonds
375g blueberries
1 tsp finely grated lemon rind
1⁄3 cup (75g) caster sugar
2 tsp cornflour
1 tsp thyme leaves, plus extra sprigs to serve
20g unsalted butter, chopped
1 egg, lightly beaten
2 tbsp raw or Demerara sugar


1 1⁄2 cups (225g) plain (all-purpose) flour
1⁄4 cup (55g) caster sugar
1 tsp finely grated lemon rind
100g cold unsalted butter, chopped
2 teaspoons apple cider vinegar
1⁄4 cup (60ml) iced water
1 tsp vanilla extract


1. To make the pastry, place the flour, sugar and lemon rind in a large bowl and mix to combine. Add the butter and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs.
2. Add the vinegar, water and vanilla and, using a butter knife, mix until a rough dough forms. Gently knead to bring the dough together.
3. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
4. Preheat oven to 200°C (400°F). Roll out the pastry between 2 sheets of non-stick baking paper to a 4mm-thick 35cm round. Place on a large baking tray and remove the top sheet of paper. Spread the base with the almond meal, leaving a 5cm border.
5. Place the blueberries, lemon rind, caster sugar, cornflour and thyme in a medium bowl and toss well to combine. Top the almond meal with the blueberry mixture and the butter. Fold in the edges of the pastry, pressing gently to enclose.
6. Brush the edges with egg and sprinkle with the raw sugar. Refrigerate for 10 minutes.
7. Bake for 10 minutes. Reduce the oven temperature to 180°C (350°F) and bake for a further 40 minutes or until the pastry is golden and the fruit is bubbling.
8. Allow the tart to cool on the tray for 10 minutes. Sprinkle with the extra thyme to serve.

Blueberry and Thyme Tart


Cover Donna Hay

Australia’s bestselling cookbook author returns with a stunning new book, Modern Baking.

From the way ingredients change as they’re whisked and whipped, to the joy that a warm slice of cake can bring – baking has always been Donna’s first love in the kitchen. Even though she’s a classics girl at heart, she’s forever adding on-trend twists to her sweet recipes.

This book is what she likes to think of as her modern baking bible. Inside are more than 250 recipes – her all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy.

Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.

Donna Hay Donna Hay
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