Fruit Tart
- Number of Servings: 16
Ingredients
One sheet of frozen puff pastry One Pint blueberries2 tsp sugaregg wash (optional)
preheat oven to 400 degrees. On a lightly flower work surface, unfold your thawed puffed pastry sheet. cut pastry into approximately 2 inch squares. Transfer to a rimless baking sheet. Use the tip of a paring knife to score a boarder around the edge of the square. Be careful not to cut all the way through. Place back into the refridgerator until firm (15 min)
Place blueberries in bowl and mash them a bit with a fork, the goal is to have some of them pop and release juice. Add 2 teaspoons of sugar and toss.
Divide the blueberries among the pastry squares, keeping inside the border you made. Brush edges with egg wash (can skip if you like)
bake until the pastry is crisp and golden, about 23 -27 minutes. cool on a wire rack.
Serving Size: makes 16 pastries
Number of Servings: 16
Recipe submitted by SparkPeople user JENZWEIL.
Place blueberries in bowl and mash them a bit with a fork, the goal is to have some of them pop and release juice. Add 2 teaspoons of sugar and toss.
Divide the blueberries among the pastry squares, keeping inside the border you made. Brush edges with egg wash (can skip if you like)
bake until the pastry is crisp and golden, about 23 -27 minutes. cool on a wire rack.
Serving Size: makes 16 pastries
Number of Servings: 16
Recipe submitted by SparkPeople user JENZWEIL.
Nutritional Info Amount Per Serving
- Calories: 80.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 77.2 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
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