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Blackberry Puff Pastry Tarts
May 31, 2010

These are wonderful. I used a sheet of puff pastry instead of the shells, and cut into 12 pieces for tiny little pastries. There is way too much filling when you do it this way, but it's very tasty so I'll use it as a fruit dip. I overfilled them a bit, but it all turned out just fine. Since my rectangles were so small, one blackberry per pastry was about all I could get in there. I folded over into little triangles. I don't have turbinado sugar, which is made from sugar cane extract and is crystallized. Brown sugar is an accepted substitute, though, so I used that. They turned out just lovely--my only problem is going to be how to stop eating these things!!! Thanks for the recipe!

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