Thyme-scented blueberry tart

Preparation

Defrost if frozen the ready-made shortcrust pastry. Zest and juice the lemons.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5.
2. 2 Roll out three-quarters of the pastry and use to line an 18cm x 3.5cm deep tart tin.
3. 3 Line the pastry with baking parchment and fill with baking beans.
4. 4 Bake for 15 minutes, then remove the paper and beans.
5. 5 Return to the oven for 1 minute, then set aside.
6. 6 Put 350g blueberries in a pan with the sugar, thyme, lemon juice and zest.
7. 7 Stir over a gentle heat until the sugar has dissolved, then simmer for 1 minute.
8. 8 Mix the cornflour with 1 tbsp water and stir into the blueberry mixture.
9. 9 Simmer for 1 minute, then set aside for 20 minutes.
10. 10 Remove the thyme and leave to cool.
11. 11 Spoon the blueberry mixture into the pastry case using a slotted spoon, and scatter the remaining blueberries on top.
12. 12 Roll out the rest of the pastry and cut it into 8 strips, using a fluted pastry cutter if you have one.
13. 13 Arrange the strips into a lattice on top of the tart, sticking the ends to the pastry case with a little milk.
14. 14 Brush the pastry lattice with milk and bake for 20 minutes.
15. 15 Leave to cool; remove from the tin.
16. 16 Dust with icing sugar to serve, if you like.