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Blueberry Jam Tart with Toasted Coconut


1 (4 by 4-inch) square frozen sore-bought puff pastry, preferably all-butter (such as Dufour brand), defrosted

¼ cup blueberry jam

2 tablespoons unsweetened, large coconut flakes

2 tablespoons low-fat Greek-style yogurt, whisked smooth


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. On a lightly floured countertop, roll out pastry to about 6 square inches. Pierce the dough every ½ inch with a fork (helps pastry rise evenly). Mound jam in the center of the dough.
  3. Lightly moisten edges of dough with water and pull and fold up sides to edges of jam, forming pleats so dough cradles jam. Scatter coconut flakes on top.
  4. Transfer tart to prepared baking sheet and bake for 20-25 minutes, until it has puffed and turned golden brown. Remove from oven and let cool for a few minutes.
  5. Transfer dessert plate, add a dollop of yogurt, and enjoy.
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