1/4 cup honey
2 chamomile tea bags
2 cups fresh blueberries
1 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 sheet frozen puff pastry, thawed
1 egg, beaten
coarse sugar, for sprinkling
vanilla ice cream, for serving
Preheat the oven to 375 degrees F. Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags.
In a medium bowl, combine the blueberries, chamomile honey, cornstarch, lemon juice, and vanilla.
On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blueberries over the pastry, leaving a 1 inch border. Fold the edges up and over the blueberries. Brush the edges of the pastry with egg and sprinkle with sugar.
Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark. Let cool slightly and serve with ice cream.
CREDITS: Half Baked Harvest