Blueberry Thyme Tarts

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Ingredients

2 cups fresh or frozen blueberries
2 tablespoons cornstarch
¼ cup honey
Juice of half a lemon
Zest of half a lemon
1 teaspoon Morton & Bassett Almond Extract
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½ teaspoon Morton & Bassett Vanilla Powder
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½ teaspoon Morton & Bassett Ground Cinnamon

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A few fresh thyme sprigs
1 sheet puff pastry, thawed
1 egg, beaten
¼ cup coarse sugar (for topping)

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Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the blueberries, cornstarch, honey, lemon juice, M&B Almond Extract, and vanilla powder. Stir gently until well coated.
On a lightly floured surface or cutting board, cut the puff pastry into 4 squares (or 6 for smaller tarts) and place them on the prepared baking sheet.
Spoon the blueberry mixture onto the center of each square, leaving about a ¾-inch border around the edges.
Fold the edges slightly inward if desired for a more rustic tart, and brush the borders with the beaten egg.
In a small bowl, mix the coarse sugar with the ground cinnamon. Sprinkle this mixture evenly over the blueberry filling and pastry edges.
Bake for 20 minutes, or until the pastry is golden brown and the filling is bubbling. Top with lemon zest and fresh thyme sprigs.
Let cool slightly before serving. Optional: top with a scoop of vanilla ice cream for extra indulgence.