• 3/4 cup blueberries
• 3/4 cup blackberries
• 1/4 cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon flour
• 1/8 teaspoon salt
• 1 sheet puff pastry
• 1 tablespoon turbinado sugar, reserved
• 1 egg

Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon milk

Thaw one package of puff pastry on the counter for 20 minutes.

Preheat oven to 400 degrees F.

Place blackberries and blueberries in a medium-size bowl. Add sugar, lemon zest, flour, salt and gently toss.

Unfold pastry onto parchment lined baking sheet or counter. Using a pizza cutter or sharp knife cut puff pastry into nine equal squares.

Whisk egg in a small bowl for egg wash. Brush egg washes along the outer edges only of each square. Place each square into a shallow muffin pan. Sprinkle outer edges with turbinado sugar.

Gently fill each pastry square with berry filling. Place in oven and bake for approximately 16 minutes or until pastry is golden.

Make the glaze by mixing powdered sugar, lemon juice, and milk till smooth and creamy. Set aside.

 

Remove from oven and cool in pan for 7 minutes, then gently with a fork loosen edges and transfer each tart to a serving platter. Drizzle on the glaze and enjoy.

Shout out to Nash Blueberry Farm; we picked 11 pounds in the early morning heat. One must be a patient picker!