Deborah Whitlaw Llewellyn; styling by Fotene Demoulas
Mini Blueberry Tarts
½ (17.3-ounce) package frozen puff pastry sheets, thawed
2½ pints fresh blueberries (4½ cups)
½ cup sugar
2½ teaspoons grated lemon rind
5 teaspoons fresh lemon juice
1/8 teaspoon salt
Garnishes: sweetened whipped cream, fresh mint sprigs
Roll out pastry into a 15- x 10-inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims.
Bake pastry at 425° for 10 minutes or until golden brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry, forming tart shells. Remove from pan.
Combine blueberries and next 4 ingredients in a large bowl, stirring gently. Spoon blueberry mixture into center of each tart shell. Garnish, if desired. Makes 6 servings.
Macaroon Sandwiches with Blueberry Filling
1 cup slivered almonds
1 1/3 cups sugar
3 large egg whites
1 teaspoon almond extract
Place almonds in food processor; process 1 minute. Add sugar, and process 15 seconds. Add egg whites and almond extract; process until smooth.
Drop batter by half tablespoonfuls onto large cookie sheets lined with parchment paper. Bake at 325° for 15 minutes or until golden. Let cookies cool completely on cookie sheets. Spread half the cookies on one side with blueberry jam. Top with remaining cookie halves.