When is it time to clean out the pantry? When the number of accumulated grocery bags reach such a magnitude, that they block the pathway to the snacks. That day was Monday. So, I huffed and puffed those paper bags to the recycling bin and then went back to stare at the shelves within.
This time, I found dried mushrooms from the 80’s (and why did I bring these along the last time we moved?), a can of julienne beets (for you know, that special occasion), a container of bread crumbs, with only a tablespoon left of crumbs (let’s just call that empty, shall we?), and a half-used package of mini marshmallows, where the marshmallows no longer separated from each other anymore (a tragedy.)
Then I moved onto the refrigerator. Oh dear. Buttermilk that had gone bad (of course), three jars of the same pickles, all only half full (time to consolidate), moldy cheese (well, sure), and about seven jars of different jam with only enough left for a slice of toast.
I knew I was going to get rid of at least two of those jam containers though, once I made my way to the freezer and spotted the puff pastry. Goodness knows how long that’s been in there.
This tart would be perfect for a brunch – like, say, Mother’s Day on Sunday! It’s so easy, light, and delicious. And it might even give you an excuse to do a little housekeeping. Surely, I cannot be the only one with all those grocery bags in the way and near-empty jam jars.
Blueberry Puff Pastry Tart
Prep time: 10 minutes
Cook time: 20 minutes
• 2 sheets puff pastry (1 package), thawed
• 1/3 cup blackberry jam
• 12 ounces fresh blueberries
• powdered sugar
Preheat oven to 400 degrees. Line baking sheets with parchment paper or nonstick cooking spray.
Unfold your puff pastry and cut in thirds along the creases (so you’ll have 6 strips), then cut those strips in half, so you have 12 rectangles total. Place the rectangles on the baking sheets.
Spread a teaspoon or so of jam onto each rectangle, then top with a handful of blueberries.
Place in the oven and bake for 20 minutes or until the blueberries have popped and the puff pastry is a golden brown.
Remove from the oven and let cool for a few minutes, then dust with powdered sugar.