| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 2 cups blueberries
- 3 nectarines, pitted and diced
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Juice of 1 lemon
- 1 large egg, lightly beaten
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
- Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
- Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
- Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
- Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
- Serve warm with a big scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 35 mg |
Reviews
Needed 2 sheets of puff pastry 1 was no where enough. Unfortunately I only had 1 defrosted.