Blackberry and Blueberry Puff Pastry with Frangipane and Vanilla Ice Cream

1.   Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat. Place puff pastry shells on prepared baking sheet. In small bowl whisk together egg and heavy cream. Brush pastries with egg wash. Bake 15 minutes.

2.   Using small serrated or paring knife, remove top half of center of puff pastry shells; fill with frangipane (2 to 3 tablespoons each).

3.   Return pastry shells to oven. Bake 10 to 15 minutes more or until center of frangipane is just set. Remove from oven. Let cool to room temperature.

4.   Fill pastries with blackberries and blueberries; tuck quarter slice of lemon into each pastry. Dust with powdered sugar. Serve with vanilla bean ice cream and mint sprigs.

1. Tip:  Frangipane

In mixing bowl, cream 1/3 cup softened unsalted cultured butter and 1/3 cup sugar with electric mixer. Add 2/3 cup almond meal, 1 whole egg, 1 egg yolk, 1 1/2 Tbsp. all-purpose flour, 1  tsp. vanilla, and pinch of salt. Mix well; set aside.

2. Tip:  *

To prepare homemade puff pastry shells, let 2 sheets frozen puff pastry thaw until just pliable. Using 3-inch scalloped round cutter, cut out 16 circles; discard scraps. Using 2-inch round cutter, cut circles in centers of 8 scalloped rounds (do not remove center pieces). Place 8 unscored rounds on prepared baking sheet. Brush with egg wash. Top each with a scored round. Brush tops of stacks with egg wash. Place baking sheet of pastry rounds in freezer for 15 minutes. Bake pastries 10 minutes. Continue as directed above.