BLUEBERRY JAM TART WITH TOASTED COCONUT


Ingredients 1 (4 by 4-inch) square frozen puff pastry ¼ cup blueberry jam 2 tablespoons unsweetened, large coconut flakes 1 tablespoon Coconut White Balsamic Vinegar 2 tablespoons low-fat Greek-style yogurt, whisked smooth

Directions Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a lightly floured countertop, roll out pastry to about 6 square inches. Pierce the dough every ½ inch with a fork. Mound jam in the center of the dough. Lightly moisten edges of dough with water and pull and fold up sides to edges of jam, forming pleats so dough cradles jam. Scatter coconut flakes on top. Drizzle Coconut White Balsamic Vinegar on tart. Transfer tart to prepared baking sheet and bake for 20-25 minutes, until it has puffed and turned golden brown. Remove from oven and let cool for a few minutes. Transfer dessert plate, add a dollop of yogurt, and enjoy.

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