Blueberry Open Tart
A quick and simple dessert topped with a glossy blueberry sauce. I use Greek-style yoghurt and honey but you could use marscarpone cheese and double cream to make it more luxurious.
1 packet of frozen puff pastry
250g frozen blueberries (you could use fresh)
50g caster sugar
Juice and zest of ½ lemon
1 tablespoon cornflour
200g Greek-style yoghurt (or 250g mascarpone cheese, 40g icing sugar and 100ml double cream beaten until thick)
Drizzle of honey
Defrost the puff pastry for a few hours at room temperature. You should be able to unroll it without it cracking.
Preheat the oven to 200 degrees Celsius/Gas mark 7.
Place the pastry onto a baking sheet lined with greaseproof paper. At 1.5 cm from the edge of the pastry score a line with a sharp knife the whole way around. It will look like a border when you are done.
Brush along the border of pastry with a beaten egg and bake in the oven for 15 minutes until it has risen and is golden around the edges.
Remove from the oven and allow to cool for 5 minutes before gently pushing the central rectangle down flat with your fingers to allow for the filling.
Place the pastry gently on a large chopping or serving plate.
Make the topping by placing the frozen blueberries in a saucepan and add the sugar, lemon juice and zest. Stir gently over a low to medium heat until the sugar has dissolved. Be careful not to break up the blueberries.
Add the cornflour and continue to stir until the syrup starts to thicken. Turn the heat down if it is cooking too quickly. After 2-3 minutes pour the blueberry sauce into a large bowl to cool down.
Make a mound of Greek-style yoghurt in the middle of the pastry and ease it out gently with a knife taking care not to lift the tops layer of pastry as you go.
Drizzle some honey over the yoghurt to sweeten.
Spoon the cooled blueberry sauce evenly over the yoghurt and honey. Divide carefully into squares using a pizza cutter or large knife.