BLUEBERRY TART
Ingredients:
- 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
- cinnamon
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.
Notes:
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!
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