In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Cook blueberries for filling: Meanwhile, reserve 1 cup of the prettiest berries for topping. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving bowl and chill until ready to serve. Using a hand mixer or whisk, whip until soft and billowy. Brush the edges with the cream.īake in the lower half of the oven until golden and crisp, about 20 minutes.įor the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Pinch the corners of each rectangle, creating a slight lip. Do the same with the strawberries and the remaining puff pastry rectangles. Season each with a pinch of salt and stir until well combined.ĭivide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Set aside.Īdd the blueberries and strawberries to separate bowls. Place 2 puff pastry rectangles on each sheet pan. Cut the puff pastry sheets in half, making 4 rectangles. On a lightly floured work surface, lay out the puff pastry. In medium bowl, mix topping ingredients with fork or pastry blender until crumbly sprinkle over filling. In large bowl, mix filling ingredients spoon into crust-lined pan. For the tarts: Preheat the oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
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