Patriotic Blueberry Tart

Alstede Farms Patriotic Blueberry Tart

Ingredients:
Frozen Puff Pastry
1 1/2 pints of blueberries
1/3- 1/2 c sugar
1 T corn starch
2 T lemon juice
Powdered sugar and sweetened whipped cream
Raspberries for garnish

Instructions:
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. Cut some star shapes from the pastry.
Place the stars alongside the pastry to bake as well. Chill the pastry before baking. Pastry will puff best if cold.
Bake in the middle of the oven until deep golden brown, about 10 minutes for the small pieces. 15 or so for the larger piece of pastry.
Lower the heat to 375 if pastry is browning too quickly. Allow the pastry to cool and sprinkle each piece of pastry with confectioners’ sugar.

Before baking the pastry- 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.
Spoon some blueberry filling onto each plate. Top with pasty pieces, some with cut out stars, some stars. Blueberry filling should be visible. Pipe or dollop whipped cream onto the plate and dessert dot with raspberries and some fresh blueberries for a festive dessert.

Farm Kitchen Tip: This is a fabulously festive dessert to serve for the upcoming holiday or anytime when blueberries are in season!
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist