Blueberry Tart

I think my favorite fruit is the blueberry.
I could eat them by the gallon.
I cant say that for all fruit.
I can see why.
The blueberry is packed with blue goodness.
It is a powerful antioxidants and is chock full of vitamins and minerals.
So, when I was trying to decide what fruit to use in the tart, the blueberry was first choice.
Now you can use any ripe fruit you like.
For instance I guess peaches would be good.

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Blueberry Tart


1 puff pastry sheet thawed
1 lb frozen blueberries thawed
1/2 cup sugar
3 tablespoons cornstarch


Preheat your oven to 400 degrees.
In a large baking sheet roll out the puff pastry and lightly flour the top.
In a medium bowl combine blueberries sugar and cornstarch.
Spoon blueberry mixture in to the middle of the puff pastry.
Fold up the sides of of the puffed pastry and bake 30-35 minutes.
The crust should be golden brown and the blueberries bubbling.

Peace be with you,


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11 Responses to “Blueberry Tart”

  1. #
    Mom To Chef — June 6, 2012 at 10:19 am
  2. #
    Peggy G. — June 6, 2012 at 7:33 pm

    This tart looks amazing!


  3. #
    The Mom Chef — June 6, 2012 at 10:49 pm

    Wow, that looks amazing. It’s so perfectly nestled in that bed of flaky crust. I love blueberries too, but I do lean a little more towards raspberries.


  4. #
    Happy When Not Hungry — June 7, 2012 at 1:20 am

    This looks beautiful and so tasty!


  5. #
    Foodie Stuntman — June 8, 2012 at 5:34 am

    Congratulations on making the foodbuzz Top 9!


  6. #
    Senka I — June 8, 2012 at 9:41 am

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  7. #
    Michael @ BlueberryChuckle — June 8, 2012 at 10:29 am

    That crust looks incredible. I’ve got some leftover blueberries, too – time to get to work!


  8. #
    Rugrat Chow! — June 8, 2012 at 10:42 am

    That looks amazing!!


  9. #
    Sandra Lee — June 8, 2012 at 12:16 pm

    Congrats on Top 9!


  10. #
    Kim — June 8, 2012 at 1:51 pm

    That looks delicious! I would love to find a gluten-free puff pastry for stuff like this.



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