Thursday, August 30, 2012

Experimental Recipes :: Blueberry Tarts

So, I came up with this recipe all on my own...well, that's not entirely true. I came up with this recipe from watching my husband make a strawberry topping for crepes and I've adapted it to my use as Blueberry Tarts. Should we call it a joint effort?


1 sheet of puff pastry, thawed
1 cup blueberries, frozen or fresh
2 tablespoons of powdered sugar
1 tablespoon of butter
1 teaspoon cornstarch
an egg and 1 teaspoon of water for the wash
sugar to sprinkle (optional)

If frozen, allow the puff pastry to thaw 30 minutes.

In a small pan, melt butter. Add blueberries and powdered sugar. Stir well. Allow the blueberries to cook over medium heat until they soften and juice forms. Add cornstarch to thicken the juice and cook for 1 minute more. Cool.

Lightly dust your working surface with flour. Gently open your puff pastry into a sheet and roll it out just a bit. Using a knife, cut the sheet into 6 equal pieces.

Place an even amount of the blueberry mixture into the center of each square. Fold over the pastry to make a pocket; I made squares and triangles. Make sure to seal the edges well by pinching them closed.

Combine the egg and water to make a wash. Using a pastry brush, spread the wash over the top of the tarts. Sprinkle sugar on top, if desired.

Bake at 350 degrees for 8 to 10 minutes or until the pastries are golden brown. Cool before serving.

Hint: I lined the baking sheet with parchment paper to avoid sticking and for an easy clean-up.

These were an instant hit with the kids. I really enjoyed them too. I'm sure you can do the same thing with any type of fruit; I imagine strawberry tarts would be delectable!

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