A quick, easy recipe that the kids can help make, and eat. A batch of these mini treats makes a great gift for friends and family.
2 sheets of ready to roll shortcrust pastry
500g of blueberries
Zest and juice of one lemon
150g of caster sugar
1 teaspoon of vanilla extract
3 tablespoons of cornflour
1 egg, beaten to glaze
Whipped cream, to serve
Preheat the oven to 200oC/gas mark 6.
Cut out 12 circles of pastry to fit a cupcake tray and then press them in each little hole. Prick with a fork on the base and pop in the oven for 10-15 minutes.
While the pastry blind bakes in the oven, pop the blueberries, lemon juice and zest, sugar and vanilla extract in a small saucepan over a medium high heat and stir until the sugar dissolves.
Mix the cornflour with a drop of water and pour into the saucepan.
Simmer for five minutes or until you are left with a thick mix.
Remove the cupcake tray from the oven and add a spoonful of the blueberry mix into each little pastry case.
Bake in the oven for 15 minutes.
Serve with a little whipped cream with a drop of vanilla extract mixed through.