This recipe is super quick because it is made with store bought puff pastry. I always keep a box of frozen puff pastry in the freezer for a last minute dessert or appetizer. This is delicious served warm with vanilla ice cream,
INGREDIENTS:
1 package Tenderflake frozen puff pastry defrosted (397 grams)
18 ounces (1 pound) of FRESH blueberries
1/4 to 1/3 cup granulated sugar (the amount will depend on the sweetness of the berries )
2 tablespoons of corn starch
1 tablespoon of freshly squeezed lemon juice
flour for dusting for preparation
a little bit of cold water to lightly brush on the pastry edges before it goes into the oven
approximately 2 tablespoons of powdered sugar for finishing
METHOD:
Preheat oven to 375 degrees F.
In a large bowl mix the fresh blueberries, cornstarch, sugar and lemon juice .
Have a large cookie sheet handy. Cut a piece of parchment paper the size of the cookie sheet. Place this on your counter and lightly flour. Place the two squares of puff pastry on the paper. Lightly flour a rolling pin. Pinch the two squares together to form a seam and then roll out the dough to a large rectangle. Work quickly to avoid the pastry from warming up.
Place the berries in the center of the rolled puff pastry.
Pleat the pastry as you fold up the sides. Lightly brush the folded pastry edges with cold water. Carefully transfer the parchment paper with the torte to the large cookie sheet.
Bake for 30 to 35 minutes, until the crust is a light golden brown. Dust with powdered sugar. Serve warm with freshly whipped cream or vanilla ice cream.
TIPS:
To avoid a soggy crust keep the thawed dough in the fridge right up to the very minute that you are ready to roll it out. Work quickly so that the dough doesn't warm up too much. This will ensure a crisp and tender crust.
