Steps
- Preheat the oven to 425°F / 220°C with two baking sheets inside. Cut parchment to fit the sheets. Divide 320g of ready-rolled reduced-fat puff pastry into eight rectangles.
- Score a ¼in / 5mm border on each without cutting through. Place on the parchment. Beat 50g of softened unsalted butter with 50g of superfine sugar until creamy.
- Beat in 1 egg, 100g of ground almonds, and ½ teaspoon of vanilla extract. Spread inside the borders and scatter over 250g of blueberries.
- Slide the parchment onto the hot sheets and bake for 15-20 minutes, until risen and golden. Cool briefly on the sheets, then transfer to a rack.