Dessert in the spring and summer time doesn’t have to be complicated. Fresh berries paired with puff pastry make for a delicious and uncomplicated treat. The pastry is flakey and golden; the berries are sweet and tart. Put them together, and each bite is pure delight!
Store-bought puff pastry is fine, but look for one that is made with real butter verses palm or soybean oil. (I will say that while homemade puff pastry is a lot of work, it’s totally worth the effort!) The amount of sugar you add depends on how sweet your blueberries are. Start with a ¼ cup, and add a bit more if they are still too tart. To make the tarts into circles, I traced a small bowl with a sharp knife, then pieced together the outside strips.
What You Need
- 2 cups blueberries (fresh or frozen)
- ¼-1/3 cup sugar (depending on how sweet berries are), plus more for sprinkling
- 1/8 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon lemon juice
- 1 sheet of puff pastry
- 1 large egg, lightly beaten (for the egg wash)
In a large bowl, mix together the blueberries, sugar, cinnamon, salt, and lemon juice. Set aside.
Lightly flour your work surface, and gently roll out the puff pastry into a 9-inch square. Using a pizza wheel or knife, cut the puff pastry into 4 equal squares. Cut ½-inch strips from each side of the squares and set aside (you will have four strips total for each piece). Transfer the squares to a parchment lined sheet pan.
Using a fork, pierce the puff pastry square all over. Moisten the dough edges with the egg wash, being very careful not to let any drip down the sides (this can hinder the puff pastry from rising). Lay the reserved 1-inch strips over the edges of each square so they line up exactly, overlapping at the corners, and trimming them as necessary. Brush the tops of each strip with the egg wash, again being careful not to let any drip down the sides. Refrigerate the puff pastry for 30 minutes.
Preheat the oven to 400 degrees.
Take the puff pastry out of the fridge. Divide the sugar-coated blueberries equally between the four squares (leave behind any juice the blueberries release). Sprinkle each square with a little more sugar.
Bake the tarts for 16-20 minutes – or until the puff pastry is puffed and golden and the blueberries are cooked and releasing some juice. Let cool slightly, and serve with ice cream and a mint sprig.