This beautiful vegan dessert combines our puff pastry with blueberries and a hint of elderflower...
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Mix blueberries, ¼ cup sugar, flour, 1 tsp. lemon juice and elderflower syrup in medium bowl. Let sit for 30 minutes, stirring occasionally.
2. Unroll the refrigerated Puff Pastry Dough and cut out circles for 4” tart tins, making sure they are large enough to fit bottom and sides of tins. Use extra dough to cut out flower shapes (daisies, tulips) with cookie cutters (no larger than tart tins).
3. Press dough in molds firmly, placing the dough in the tins without parchment paper. Prick bottoms and sides with a fork many times. Lay piece of parchment paper over dough and add pie weights (or pie weight alternative such as dry beans) on top of parchment paper. Blind bake tarts at 375°F for 15 minutes. Remove additional paper and weights and bake for 7 more minutes until light brown.
4. At the same time, lay flower dough shapes on parchment paper and baking pan together with tarts and bake for 15 minutes until light brown.
5. While shells and flower shapes are baking, stir 1 Tbsp. lemon juice and 1 Tbsp. sugar in cup until sugar is dissolved to create lemon glaze. Brush glaze on tarts and tops of flowers as soon as they come out of oven.
6. Fill baked shells with blueberry filling and bake for 30 minutes at 375°F. When cooled, top tarts with lemon-glazed flowers.