Buttery puff pastry brioche tarts with almond cream, thyme-scented pastry cream and glossy blackberry preserves, topped with fresh blackberries.

Blackberry Puff Brioche Tarts with Thyme Cream

Name: Blackberry Puff Brioche Tarts with Thyme Cream
Prep time: 50 min
Cook time: 35 min
Total time: 3 h 25 min
Yield: 10
Ingredients: 300 g whole milk (lukewarm); 8 g active dry yeast (dissolve in lukewarm milk before adding); 825 g cake flour; 150 g eggs (large); 12 g fine salt; 50 g superfine sugar; 75 g unsalted butter (softened); 450 g dry butter (unsalted; 84% fat; for lamination); 50 g unsalted butter (softened); 50 g superfine sugar; 50 g ground almonds; 50 g egg (large); 900 g whole milk; 100 g whipping cream; 15 g thyme (fresh; loosely packed); 180 g egg yolks (large); 180 g superfine sugar; 50 g custard powder; 50 g all-purpose flour; 60 g cocoa butter; 25 g gelatin (bloomed; about 8 sheets); 100 g unsalted butter (softened); 60 g mascarpone; 3 g gelatin (bloomed); 250 g blackberries (frozen; do not thaw); 150 g superfine sugar; 5 g pectin NH; 10 g lemon juice (strained); 250 g blackberries (fresh; for baking and topping)

These tarts bring together everything luscious about French pastry: flaky laminated brioche, silky thyme-infused pastry cream and glossy blackberry preserves. Elegant yet comforting, they’re perfect for brunch, summer gatherings or a make-ahead dessert that tastes like it came from a patisserie.

Why These Tarts Work

At the heart of these tarts is a hybrid dough—brioche laminated like puff pastry—which bakes into a tender, buttery shell with beautifully defined layers. A thin cushion of almond cream adds richness and structure, fresh blackberries bring brightness, and thyme pastry cream adds a refined aromatic layer that lifts the whole tart. Blackberry preserves tie everything together with colour and shine.

Making the Puff Pastry Brioche

The dough starts like classic brioche with milk, yeast, eggs and a little sugar. Once kneaded and chilled, it’s laminated with high-fat dry butter to create crisp, flaky layers. Chill well between folds to keep the butter distinct and ensure an even rise.

After lining the cake rings, blind-bake the shells until lightly golden. Let them cool completely before filling.

Almond Cream

A simple mix of softened butter, superfine sugar, ground almonds and an egg creates a delicate, lightly sweet frangipane layer that bakes until just set. It enhances the flavour and helps keep the brioche base crisp.

Thyme Pastry Cream

Milk and cream are infused with fresh thyme, strained and thickened with egg yolks, sugar, custard powder and flour. Cocoa butter enriches the mixture, while gelatin provides a clean set. Once cooled, butter and mascarpone are whisked in for a silky, glossy finish.

Blackberry Preserves

Frozen blackberries are heated with sugar until juicy, then combined with sugar mixed with pectin NH. After boiling briefly, lemon juice and bloomed gelatin are added. Once chilled, the preserves set to a thick but spoonable texture perfect for topping.

Assembly

Pipe or spoon thyme pastry cream into each cooled brioche shell.
Add spoonfuls of blackberry preserves.
Top with fresh blackberries, arranging them for height and colour.
Chill the tarts for 1–2 hours to allow the layers to settle and flavours meld.

Serving

Serve well chilled or at cool room temperature. The laminated brioche remains crisp even after refrigeration, and the fillings slice cleanly.

Tips for Success

Keep the laminated dough cold for clean layers.
Blind-bake the shells thoroughly for crispness.
Cool pastry cream fully before assembly.
Assemble a few hours ahead for the best texture and flavour.

FAQ

Can I use frozen blackberries instead of fresh for the filling?
Yes. Frozen berries work for both the preserves and the almond cream layer. For topping, fresh berries look best, but well-drained thawed berries can be used if you blot them dry.

Comments

Elena:
“The thyme in the pastry cream is such a surprise! It makes the blackberries taste even more vibrant. The brioche puff base stayed crisp even the next day.”

Marc:
“Made this for a Sunday brunch and everyone thought it came from a patisserie. It’s a bit of work but the layers are incredible together.”

Hannah:
“I prepped the dough and creams the day before and assembled in the morning. Really helpful that it’s so make-ahead friendly. Definitely a keeper.”

Nutrition (per serving)

Calories: 580
Fat: 36g
Saturated Fat: 22g
Cholesterol: 180mg
Sodium: 260mg
Carbohydrates: 58g
Fibre: 4g
Sugar: 34g
Protein: 10g