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Add your blueberries to a small bowl and add in the sugar, flour, and salt. Mix to coat each of the berries and set aside.
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Let your puff pastry thaw out (if frozefor 40-50 minutes on a cutting board. Once thawed, open it up and lay it flat - my package came with 2 sheets. Cut each sheet into 9 square sections, making 18 total. (I baked 12 of these at a time, having 6 left over for the next set to bake)
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With your muffin tin, spray the tin lightly with cooking spray to prevent the tarts from sticking. Place 1 of the puff pastry squares into the muffin tin section and press it in. Use your fingertips or a fork to add small holes to the center of the pastry to help it avoid forming a bubble.
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Add a spoonful of blueberry mix to each of the puff pastry sections, about half full of berries.
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Add one small square of butter to each of the tarts, and sprinkle one more time with a little sugar - optional.
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Bake your tarts at 400 degrees for 15-16 minutes or until the edges are golden brown. Let them cool on a rack for 10 minutes.
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You can eat them as is or even add a little dollop of whipped cream or ice cream. Enjoy!