blueberry and thyme tart

  • ⅓ cup (40g) almond meal (ground almonds)
  • 375g blueberries
  • 1 teaspoon finely grated lemon rind
  • ⅓ cup (75g) caster (superfine) sugar
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon thyme leaves, plus extra sprigs to serve
  • 20g unsalted butter, chopped
  • 1 egg, lightly beaten
  • 2 tablespoons raw or Demerara sugar

pastry

  •  cups (225g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar
  • 1 teaspoon finely grated lemon rind
  • 100g cold unsalted butter, chopped
  • 2 teaspoons apple cider vinegar
  • ¼ cup (60ml) iced water
  • 1 teaspoon 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. Add the vinegar, water and vanilla and, using a butter knife, mix until a rough dough forms. Gently knead to bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 
  2. 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. 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. Brush the edges with egg and sprinkle with the raw sugar. Refrigerate for 10 minutes. 
  3. Bake for 10 minutes. Reduce the heat to 180°C (350°F) and bake for a further 40 minutes or until the pastry is golden and the fruit is bubbling. 
  4. Allow the tart to cool on the tray for 10 minutes. Sprinkle with the extra thyme to serve. Serves 6–8

Photography: Ben Dearnley

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