The blueberries were on sale, so we bought two large bins simultaneously. We froze half and experimented with the other half. The first experiment turned out to be these cakes. It’s a bit of a mess, but the result looks and tastes excellent as a dessert after your barbecue party.
Did you know that blueberries are very healthy? They are full of antioxidants, calcium, magnesium, iron and phosphorus. Just so you know. And because they are so healthy, we can make them a little less healthy with a decent amount of sugar. If a cake isn’t sweet, you might as well not eat it, right?
The puff pastry tarts are tricky to make, but you can do it and just create just a little mess. You are supposed to fold trays of the puff pastry where the blueberries will be placed. If you fold the corners and glue them with a bit of water, they will stick better.
It also helps if the puff pastry is cold. Otherwise, it will become too soft, and your cake will collapse before it is baked. So we bought puff pastry from the freezer and when they are thawed, working quickly is the good goal.
After 20 minutes on the pizza stone, this is the result. You will see that not every cake survived. The soft blueberry sauce has ended up on the pizza stone. Do not worry. You brush the pizza stone clean, and next time, you put it in the grill the other way around, so it burns clean.
These are our blueberry puff pastry tarts. You serve them with powdered sugar or a big dollop of whipped cream. If you will make these cakes, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 300 grams blueberries
- 4 tbsp sugar
- 2 tbsp vanilla sugar
- 4 level tbsp cornflour
- Juice of half a lemon
- A pinch of salt
- 8 slices of frozen puff pastry
- a little flower
- 1 egg
- Let the puff pastry sheets thaw slightly.
- Combine the blueberries, both sugars, cornflour, lemon juice, and salt in a bowl. Stir it well and set it aside.
- Prepare a grill with an indirect temperature of 200ºC (392F) and place a pizza stone.
- Cut pieces of baking paper of about 15 x 15 cm and sprinkle them with a bit of flour. Place a sheet of puff pastry on each sheet.
- Divide the blueberries over the puff pastry sheets, keeping the edges free. Fold the edges to form a bowl. Wet the corners a bit, so they stick better. Place a small knob of butter on each pile of blueberries.
- Beat the egg and brush the edges of the tarts with it. Sprinkle some sugar over the egg.
- Slide the cakes from the baking paper onto the pizza stone. If this does not work, the baking paper may remain underneath.
- Close the lid and bake the tarts for about 15 to 20 minutes until the dough is golden brown and the blueberries have cracked. Serve them warm with powdered sugar and whipped cream.