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Blueberry Tart by Veronica @ My Catholic Kitchen

I am tickled pink that Jaime asked me to guest blog for her. A one year blogiversary is a big deal.
So in honor of her and her outstanding blog I decided to make something very decadent. This tart is quite versatile.
You can use most fruits that are in season. I just happen to adore blueberries, and why not?
The blueberry is packed with blue goodness. It is a powerful antioxidants and is chock full of vitamins and minerals.
So, when I was trying to decide what fruit to use in the tart, the blueberry was first choice.

Blueberry Tart


1 puff pastry sheet thawed
1 lb frozen blueberries thawed
1/2 cup sugar
3 tablespoons cornstarch


Preheat your oven to 400 degrees.
In a large baking sheet roll out the puff pastry and lightly flour the top.
In a medium bowl combine blueberries sugar and cornstarch.
Spoon blueberry mixture into the middle of the puff pastry.
Fold up the sides of the puffed pastry and bake 30-35 minutes.
The crust should be golden brown and the blueberries bubbling.

Peace be with you,


 If you like Veronica’s recipe, head over to My Catholic Kitchen and check out more of her amazing creations!  You can also stay up to date on her latest recipes by joining any of her social networks:



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