These yummy tartlets are so cute and will hit the spot on a summer night.
Serves 6
2 packages of frozen puff pastry (14 oz. each)
3 cups of blueberries (1 1/2 pints)
1 Tbsp, all purpose flour, plus more for sprinkling
juice of 1/2 a lemon
vanilla ice cream
Preheat the oven to 375 degrees. On a well floured surface, roll out puff pastry just enough so that four 5" circles can be cut out (use a plate as a guide). Roll out the other package of pastry, and cut out two more 5" circles (reserve remaining pastry for another use). Place cut circles on two baking sheets, and put them in the freezer for at least 10 minutes. While dough is chilling, combine blueberries, flour, sugar and lemon juice in a medium bowl, and toss to combine; set aside. Remove pastry circles from freezer, and brush excess flour from chilled rounds with a pastry brush. As soon as dough is pliable, pinch the edges until a pleated shell is formed. Spoon the berry mixture (about 1/2 cup per tarlet) into the center. Reshape if necessary. Repeat with the remaining pastry and berries. Freeze again if pastry has softened too much. Brush edges with cold water, and sprinkle with sugar. Bake until edges are golden and berries are bubbling, 30 to 35 minutes. Remove and let cool slightly. Serve with vanilla ice cream.
Courtesy of Domino Magazine.
Serves 6
2 packages of frozen puff pastry (14 oz. each)
3 cups of blueberries (1 1/2 pints)
1 Tbsp, all purpose flour, plus more for sprinkling
juice of 1/2 a lemon
vanilla ice cream
Preheat the oven to 375 degrees. On a well floured surface, roll out puff pastry just enough so that four 5" circles can be cut out (use a plate as a guide). Roll out the other package of pastry, and cut out two more 5" circles (reserve remaining pastry for another use). Place cut circles on two baking sheets, and put them in the freezer for at least 10 minutes. While dough is chilling, combine blueberries, flour, sugar and lemon juice in a medium bowl, and toss to combine; set aside. Remove pastry circles from freezer, and brush excess flour from chilled rounds with a pastry brush. As soon as dough is pliable, pinch the edges until a pleated shell is formed. Spoon the berry mixture (about 1/2 cup per tarlet) into the center. Reshape if necessary. Repeat with the remaining pastry and berries. Freeze again if pastry has softened too much. Brush edges with cold water, and sprinkle with sugar. Bake until edges are golden and berries are bubbling, 30 to 35 minutes. Remove and let cool slightly. Serve with vanilla ice cream.
Courtesy of Domino Magazine.
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