I made this recipe a while ago but have been waiting for a rainy day to post it, and today is that day!
This was a pre-wisdom teeth removal recipe so it combines a nice crunchy puff pastry with succulent blueberry topping that combines sweet, savory, and aromatic flavors. I like this recipe for a few reasons. The first being that I love blueberries, especially in the summer, if its blueberry anything I want it. I also love that this presents new and exciting flavors for the blueberries, sometimes blueberry recipes are just overly sweet and cover up the blueberry flavor, this recipe enhances the blueberries flavors. And lastly, this recipe, like most of my recipes, is really easy, you can start from frozen and have a delicious recipe dessert in an hour.
- 1 sheet Puff Pastry
- 1/2 cups frozen blueberries
- 1/4 zest of an orange
- 1 pinch rosemary
- 2 tablespoons sugar
- 1 pinch cinnamon
- egg wash (1 egg and a splash of water)
- Begin by defrosting your puff pastry if necessary. And set your oven to the temperature recommended on the box.
- In a sauce pan combine your blueberries (either frozen or fresh) with a splash of water and set to medium heat.
- Cook the berries so they begin to reduce into a sauce. After the berries have begun to make a sauce, add in the rosemary, zest, cinnamon and sugar.
- While that continues to reduce, begin to make your tart base. Take the puff pastry and cut it into squares, about 5 inches on wide and 7 long. Fold the edges 1/2 inch in to give a border. Then brush with egg wash and bake for 7 minutes.
- When you remove the puff pastry, push down the center.
- You want the berry mixture to have a nice syrup sauce to it, if it is taking to long to thicken up, add a bit 1/2 tablespoon cornstarch to the mix.
- Once it is thick, spoon it onto the top of the puff pastry and egg wash the sides of the pastry again.
- Bake for another 10-12 minutes until the edges are completely golden.
- Add some whipped cream and enjoy!!