Easy BLUEBERRY TARTS with puff pastry!

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To make 6 blueberry tarts you will need:

6 sheets of vegan puff pastry ( I used small square ones)
vegan butter for greasing
a muffin tin

For the blueberry sauce:

300gr frozen blueberries
3tbsp water
2tbsp sugar
1tbsp lemon juice
1tbsp cornstarch + 1tbsp water

Start by adding the blueberries, the water, the sugar and the lemon juice to a pan and heat these on medium heat for 3-5 minutes. I used frozen blueberries cause I find those easier to get but you can also use fresh ones if you want. While the blueberries are cooking, preheat you oven to 200 Celsius (400F). Also put out your puff pastry sheets to let them defrost a bit so that they will be easier to handle.

Grease your mold with the vegan butter. I used a muffin tin.

Once the blueberries turn into a sauce like consistency (see video to see what I mean), you can add the cornstarch and water mixture. Stir this in immediately while pouring it in to prevent lumps in the sauce. Heat this for 1 minute while stirring until thickened.

Fold in the puff pastry sheets into the molds. You don't want to push them down to much or they will stick after baking. You kind of just want to fold and tuck them in a bit (see video to see what I mean).

Then add the blueberry sauce. I added mine to a little over halfway (I used about 1 1/2 tbsp per tart).

Bake the tarts in a preheated oven for 20-25 minutes on 200C (400F) until golden brown. Once they are done let them cool of in their molds for a bit and then take them out and let them cool off further.

Once they are completely cooled you can also dust some powdered sugar on them if you want. Hope you enjoy!

Music:

Creative Commons — Attribution 3.0 Unported — CC BY 3.0

Track: Pink Sky — Amine Maxwell [Audio Library Release]
Music provided by Audio Library Plus