WILD BLUEBERRY CRUMBLE TARTS

Preheat oven to 375F. Line a baking sheet with parchment paper. These tarts can be made in 4, 4-inch pastry rings or 6, 8oz ramekins.

For the Crumble Topping: In a bowl, combine the AP flour, brown sugar, rolled oats, and cinnamon. Add the 6 tbsp melted butter and mix until crumbly-like.

For the Filling: To a large bowl, add the wild blueberries, both sugars, 5 tbsp AP flour, cornstarch, lemon juice, and vanilla; mix well. Set a large saucepan over medium heat. Add the blueberry mixture to the saucepan; stir and cook until it thickens. Remove from heat.

For the Crust: Lay 1 sheet of puff pastry on a piece of parchment paper and slightly roll it out. Using the pastry rings (or ramekins), cut 4 rounds (6 for ramekins) of dough for the base. Set these aside. Lay the 2nd sheet of puff pastry on parchment paper and slightly roll it out. Use the width of the pastry rings to make marks along the edges. Cut the pastry into strips, using the marks as a guide.

Assembly: Lightly brush the inside of the rings (or ramekins) with 3 tbsp melted butter; place them onto the prepared baking sheet. For each ring, place 1 round of puff pastry into the bottom. Brush the edges of the pastry round with the egg wash (1 egg + 1 tbsp water). Form/press the strips of puff pastry around the inside of the rings, pressing down at the bottom. Secure where the ends of the strips meet with egg wash. Divide the prepared blueberry filling among the pastry rings and press a few small butter cubes into each tart. Evenly sprinkle the crumble topping on top.

Baking: For ramekins, bake at 375F for 30-40 minutes. For the pastry rings, bake at 375F for 45-55 minutes until puffed and golden. Once baked, run a knife along the edges and gently release the tarts. Plate and serve with crème anglaise or ice cream. Enjoy!