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These sweet little vegan rustic tarts are full of sweet blueberries, lemon and mint wrapped in light, flaky puff pastry. They're so easy to make for a quick and delicious dessert! #rustictart #vegantarts #blueberries #veganrecipes #vegandessert #blueberrytart | Recipe on thecookandhim.com

Blueberry Lemon Rustic Tarts

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 6 tarts

Ingredients

Tarts:

  • 3 cups (420g) blueberries – fresh or frozen
  • 1 + 1/2 tblsp cornflour
  • 2 lemons – finely grated zest of 2, juice of 1
  • 1/4 cup (75g) agave syrup (can sub with maple syrup or sugar)
  • 10-15 leaves fresh mint – shredded
  • 1 sheet puff pastry (thawed if frozen)

Glaze:

  • 1/2 tblsp non-dairy milk
  • 1/2  tblsp agave syrup
  • 1-2 tblsp demerara sugar

Vanilla ice cream to serve

Adapted from Half Baked Harvest

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
  2. Put the blueberries into a large bowl and add the grated lemon zest
  3. Put the lemon juice into a small bowl or mug and add the cornflour, whisking until the cornflour is incorporated, then whisk in the agave syrup
  4. Pour this mixture onto the blueberries with the shredded mint leaves and gently stir it all together
  5. Unfurl your puff pastry and cut into 6 equal rectangles
  6. Lift each rectangle onto your baking sheet then top with the blueberry mixture - pile the blueberries into the centre leaving a 1 inch (2.5cm) border
  7. Fold the border over itself so it sort of envelopes the edges of the blueberries and makes a little parcel
  8. Whisk together the milk and agave for the glaze then brush over the puff pastry
  9. Generously sprinkle the demerara sugar over the glaze then bake the tarts for 25-30 minutes until golden and crisp
  10. Allow to cool for just a couple of minutes then serve topped with ice cream!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/blueberry-lemon-rustic-tarts/