Delicious blueberry tart

Blueberry hand pies   

Ingredients:

2 cups blueberries, fresh or frozen

1/2 cup white sugar

¾ cup of water

2 Tb cornflour

2 pieces thawed puff pastry, around 6 x 10 inches

2Tb milk

  1. Dissolve cornflour with 2Tb until it is a smooth paste. Combine the blueberries, water, sugar, cornflour mixture into a small sauce pan, on a medium heat bring to a gentle simmer, allow to simmer for 10 minutes.
  2. Remove from hotplate, place into a bowl and allow to cool.
  3. Heat combination steam oven to quarter steam and heat/25% steam 180c and line a tray with baking paper or grease 4 small (4cm) pie dishes.
  4. Cut the puff pastry into 8 even sized pieces, spoon blueberry mixture into the centre of the pastry leaving a 1cm border. Brush pastry with milk, bake for 15-20minutes until the pastry is golden brown.Individual hand pies - yum

OR

  1. Lightly grease pie dishes cut a round of pastry to fit the dish, lightly press down, cut strips of pastry to create the lattice pattern. Spoon mixture into 4 pie dishes, lay 2 piece of pastry across the pies horizontally. Vertically alternate up and over the horizontal pastry pieces to achieve the lattice pattern. Brush pastry with milk, bake for 18-23minutes until pastry is golden brown.
  2. Serve with cream or ice cream, dust with icing sugar if you dare!Individual mini blueberry pie served with freshly whipped cream Gorgeous blueberry pies
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