Sophie’s Blueberry Puff Pastry Tarts

Thaw puff pastry (Pepperidge Farm makes it) and cut into 9 squares. The pastry folds out into a trifold from the package.

Grease the cupcake pan, oil or melted butter.

Put a square into each cupcake.

Bake.

Depress the center with a teaspoon because the center puffs up.

When the pastry is done and completely cooled, dust with a lot of powdered sugar.

Fill with blueberry pie filling (I made it). Or any other fruit. Or lemon curd. Whatever you have.

–To make frozen blueberry pie filling:

12 cups blueberries

3 cups sugar

¾ cup cornstarch

1 tablespoon grated lemon peel

¾ cup lemon juice

Cook and fill jars. When cool put into freezer and use as needed.

Commercial pie filling is okay, but it’s skimpy on the fruit.

I usually go to get 20 pounds of blueberries in season and use throughout the year.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s