BLUEBERRY TARTS
JANUARY 2020 | The Honest Spoon
Wooooooo. I don’t know about y’all but this weather has me feeling down! I’m not sad, just tired and uninspired. If you read my post on Lemon Cream Pie - “fake summer” is very much a thing for me. I make all sorts of “off season” desserts and foods during January and February. Make no mistake- IT’S INTENTIONAL!! I will create all kinds of typical warm weather treats to try and pump myself up and get though these gloomy months.
Tonight I came across some frozen blueberries that we picked this summer. Since I was out of time for my usual Blueberry Crumble Pie, and I had puff pastry already defrosted in the fridge…..I decided to make a simple blueberry tart. It’s very similar to my Nectarine and Blueberry Tart- quick, easy, and freaking delicious!! The best part? It’s ready in about 30 minutes!
What you’ll need:
1/2 sheet of thawed puff pastry. (For a Vegan option, try Peppridge Farms frozen puff pastry sheets.)
1 heaping cup of frozen blueberries OR small container of fresh blueberries
granulated sugar
cornstarch
1/4 fresh lemon
PIN THIS RECIPE
BLUEBERRY TARTS
(Makes 4)
INGREDIENTS:
Half Sheet thawed puff pastry, divided into 4 parts
1 heaping cup frozen or fresh blueberries
3 tablespoons granulated sugar
1 teaspoon cornstarch
Juice of one lemon wedge (1/4 lemon)
METHOD:
1. Preheat oven 425F
2. Divide puff pastry into 4 equal parts and place on baking sheet lined with parchment.
3. Mix blueberries, sugar, cornstarch and lemon juice in a bowl. Divide blueberry mixture equally among the 4 pastry sheets. Fold pastry edges up on all sides, about 1/2 inch, to contain berries.
4. Bake 15-18 minutes or until pastry is golden brown. Serve plain, dusted with powdered sugar, along side vanilla ice cream or with fresh whipped cream. Serve warm.
Hope you enjoy this quick treat! Let me know how it turned out. I love to hear your comments.
