Blueberry Tartlets & Turnovers

Image is for inspiration, your homemade version may look a little different.

Ingredients

• 1 ShiftSetGo Blueberry Pancake
• 1 large egg yolk
• 1 ½ tsp olive oil
• 1 tsp almond milk
• For the Filling: ¼ cup Rhubarb compote, see recipe

Instructions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Sift out blueberries from pancake mix. Set aside or add to compote filling.

3. 3

   In a small bowl add all ingredients. Fold in with a small spatula until combined. This may take a few minutes. You want dough, not a batter. You may need to add a touch of oil or cooking spray to work the dough into your hands. If the dough is too dry, add another teaspoon of milk. Wrap dough in plastic wrap and place in fridge for 30 minutes.

4. 4

   Roll dough out: take 2 pieces of parchment and place the dough in-between. Flatten and roll out to 1/8 of an inch. If dough sticks to parchment, add a little oil to your fingers and rub on the top.

5. 5

   For Tartlets: Spray muffin tin. Line with dough. Press gently and bake for 5 minutes. Remove from oven and fill with compote. Place back in oven and bake 8-10 minutes.

6. 6

   For Turnovers: Cut dough to desired shapes. Fill center with compote and seal edges of dough. May need a touch of water. Place on a parchment-lined cookie sheet. Bake for 15 minutes.