Blueberry and Maple Syrup Tart

I often like to use puff pastry to make a quick dessert.  There is a punnet of blueberry in the fridge and I want to make something different besides of making muffins and pancake.  We actually had the tart as an afternoon snack instead of a dessert.  It's just nice to have a treat on a Sunday afternoon.  You can substitute blueberry for other bottled jam to make the tart.  The blueberry syrup is also nice to pour over pancake, you just omit the thickening procedure.


Blueberry and Maple Syrup Tart
(serve 4)

Ingredients:
125g blueberry
4 tablespoons maple syrup
1 teaspoon lemon juice
1 1/2 teaspoon corn flour mixed with 1 tablespoon water
1 sheet of puff pastry
1 egg, beaten
lemon rind

Method:

1. Combine blueberry and maple syrup in a small saucepan.  Cook with medium heat until it boils, let it boils for a few minutes until the juice turn purple. 
2. Add the lemon juice and the cornflour mix to make a thick berry jam. Cut the pastry into 4 squares.  Lay one of the square in a diamond shape facing you, then fold up the 4 corners to form a new square shape. 
3. Spoon in 1/4 of the berry jam and fold up the corners edges of the pastry to making a round shaped tart.  Or you can seal the edges to form a pretty scallop pattern. 
4. Brush the sides of the tarts with egg and place the tarts on a line-greased baking tray.  Bake it in a preheat oven at 230c for about 10 minutes or until golden brown.  Garnish it with lemon rind and serve with ice-cream.