Glazed Blueberry Tarts

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Step 1

Mix blueberries, sugar, honey, lemon juice, ginger and cardamom in a saucepan. Cook, stirring & mashing constantly, over medium heat until thickened, about 30 minutes. Makes 1 pint.

Step 2

Preheat your oven to 375°F. Roll out the pie crust to 1/4" thick. Cut out 10 evenly sized rectangles mine are 4.5"x 3". Place a tablespoon of the Blueberry Spice Jam in the center of 5 of the rectangles. Make sure to leave a 1/2 inch of exposed border around the edges. Brush heavy cream on the exposed pie dough edges. Place the remaining 5 rectangles on top of the jam topped ones. Seal the edges of the top and bottom crusts together and crimp with a spoon or fork. Place each on a parchment lined cookie sheet. Brush the tops of each hand pie with heavy cream. Make a small slit in the center. Bake for 15-18 minutes or until golden brown. Allow to cool before topping with blueberry glaze. *For a dairy free option use 1/4 cup almond milk mixed with 2 tbsp agave nectar for an egg wash substitute.

Step 3

Add the blueberries and sugar to a bowl. Smash the two together and allow to sit for 10 minutes. Strain the mixture through a sieve placed over a bowl. Reserve the blueberry liquid. Add the blueberry liquid to the powdered sugar. Mix by hand to combine. Add cream/milk until a glaze has formed. You want the glaze to be on the thicker side so that it doesn't just run off the hand pies. Once the hand pies have cooled you can place a generous amount of glaze on each. Add the almond slices in a flower pattern and top with a blueberry. Allow to "set up" for an hour if you can wait! Enjoy!

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