This recipe is a great way to use up any super ripe fruit and tastes way better than the store bought treat. Plus, by adding a few elevated touches, it takes this childhood classic to next-level luxury.
Technique tip: Allow the pie crusts to come to room temperature to make them easier to roll.
Swap option: Swap out the blueberry jam for any other fruit jam.
For the blueberry jam:
Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.
Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 20 minutes or until thickened.
For the pastry tarts:1.
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.2.
In a small bowl, mix jam with cornstarch to thicken. Zest about half a lemon on top and mix.3.
Crack egg into small bowl, whisk and set aside.4.
Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.5.
Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.6.
Place pastry tarts on prepared baking sheet and bake for 15-18 minutes.
For the icing:
In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.
Drizzle icing on top of each pastry tart and sprinkle with freeze dried blueberries, edible flowers and sprinkles, is using.