Blueberry Lemon Thyme Tarts

I’m still dreaming of these little blueberry tarts. The 50/50 rye/ap crust is tender and flaky and holds in all the jammy, lemon-y blueberries.

To make the tart dough - in a medium bowl whisk 90g AP flour, 90g rye flour, 1 tsp granulated sugar and a pinch of salt. Cube 170g cold unsalted butter. Toss chilled cubed butter in dries mix until coated and then turn out onto clean work surface. Using a rolling pin, roll our dries + butter to flatten butter into little sheets. Use bench scraper to gather everything into a pile, drizzle over 2-3 tbs very cold water, use your bench scraper to quickly combine water into flour/butter mix. Roll out everything again, and then use your bench scraper to loosely tri-fold dough. Repeat this process 2-3 more times, until the shaggy mix turns into the flakiest ever dough. Chill in the fridge at least an hour before using.

To make the filling - rinse approx two cups of fresh blueberries. Add them to a bowl and mix with a 2 tablespoons granulated sugar, 1.5 tsp fresh thyme leaves, and the juice + zest of one lemon. Let sit until the dough has chilled.

To assemble - divide tart dough into 6 equal portions, roll out each to approx 1/5 inch thick rounds. Place dough rounds onto a parchment lined baking sheet. Divide blueberry mix between the rounds, leaving 3/4 inch space around the edges. Fold the edges up around the blueberries to create a little free form tart. Egg wash the crust (1 egg + 2tbs milk) and sprinkle with sparkle sugar. Bake at 375F for 20-25 min. Allow to cool a bit before enjoying.