- one sheet puff pastry, thawed
- about 1/4 c. jam of choice -- I used peach but blackberry would be good
- about 8 ounces of blueberries
Preheat oven to 400. Unfold puff pastry and cut in half for two rectangles; place on baking sheet. Score each rectangle about 1/3" from edge to create a rim. Spread thinly with jam; sprinkle with cinnamon and top with blueberries. Bake about 20 minutes or until puff pastry is golden.
Serve warm or cold, with ice cream or whipped cream, if desired.
This is a very light dessert, perfect for summer evenings, blueberries soaking a little into the flaky crust with a bit of sweetness from the jam. I think a little lemon zest on top of the jam would be a good addition. Other spices could be used in addition to/instead of the cinnamon (fresh ginger or cardamom comes to mind). I will also use a few more more blueberries next time, but there's lots of blueberry tang in every bite already.
Cook, eat, dance, love!