2 cups fresh Florida blueberries
2 tablespoon Florida sugar (divided)
1 tablespoon cornstarch
1 tablespoon fresh squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon water
1 cup confectioners sugar
1 box pie dough, store bought, 2 sheets
Preheat oven to 375 degrees.
In a small saucepot over medium-low heat, combine 2 cups blueberries, cornstarch, lemon juice and zest, 1 tablespoon sugar, and vanilla extract. Stir, while cooking, until a sauce has formed, about 5 minutes. Remove from heat and cool. Reserve ¼ cup of the blueberry mixture to make the glaze.
Unroll pie dough and cut out 6 matching rectangles per sheet of dough (12 rectangles total to make 6 pastries). In a small bowl mix the egg and water to create an egg wash. Place an even amount of the blueberry mixture to the center of half of the rectangles. Do not overfill. Leave a clean edge around the dough to seal properly. Place another piece of the cut pie dough on top of the mixture and use the tines of a fork to seal. Transfer the pastries to a parchment-lined cookie sheet. Use a pastry brush to apply a thin layer of the egg wash. Sprinkle each pastry with the remaining sugar.
Bake for 7-10 minutes or until golden brown. Remove from oven and let cool to room temperature.
In a small bowl mash the reserved berry mixture with a fork. Add in confectioners’ sugar and stir until completely combined. Adjust consistency with more confectioners’ sugar or water. Drizzle each tart with the glaze.
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