Blueberry Tarts
Frozen Puff Pastry
1 1/2 pints of blueberries
1/2 c sugar
1 T corn starch
2 T lemon juice
Powdered sugar
Heavy cream for whipping
Preheat the oven to 425
Open the frozen puff pastry, unfold one of the triple folded pieces of pastry and remove 2 sections of pastry.
Allow the pasty to soften slightly. Line a baking pan with parchment paper.
Slit a border in the pastry about a half inch from the edge on all four sides. Do not cut all the way through.
Pierce the pastry inside the rectangle with a fork. Pastry will puff best if cold. Bake in the middle of the oven until deep golden brown, about 15 minutes.
Lower the heat to 375 if pastry browns too quickly.
Meanwhile in a medium saucepan whisk together the cornstarch and sugar.
Add the blueberries and blend together and drizzle with lemon juice. Place the pan over medium low heat.
Blueberries will release juice and a sauce will bubble. Allow the sauce to thicken. 15- 20 minutes. Stir as needed.
Cut each strip of baked pastry into 3 pieces. Remove the center of the pastry which can become the top.
Spoon in a some blueberry filling. Place top of pastry over blueberries, sprinkle with powdered sugar, top with whipped cream.
