Prep time: 20 minutes Cook time: 30 minutes Serves 6
This recipe looks impressive, but it is easy to make with frozen puff pastry shells. The shells can be baked in advance, but you should assemble the tarts just before serving. The recipe is based on one from Pepperidge Farm.
1 package Pepperidge Farm puff pastry shells
1 1/2 cups fresh blueberries or frozen, thawed and drained
3/4 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons grated lemon zest
Vanilla instant pudding, prepared according to package directions
Sweetened whipped cream, optional
Bake pastry shells according to package directions.
Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in a small saucepan. Cook and stir over medium heat until mixture boils and thickens. Cover and refrigerate.
Spoon about 1/4 cup of prepared pudding into each pastry shell. Top with a spoonful of the blueberry mixture. Add a dollop of whipped cream on top of each tart, if desired.
Per serving: 426 cal.; 5 g pro.; 68 g carb.; 15 g fat (4 sat., 10 monounsat., 1 polyunsat.); 4 mg chol.; 341 mg sod.; 3 g fiber; 36 g sugar; 32 percent calories from fat.