So, here is what I decided to do with the rest of the Puff Pastry dough.
I wanted to make another Pineapple Tatin, but out of luck. No more fresh pineapple.
In my effort to find a way to preserve the Puff Pastry's "Puffiness" even after topping it with the goodies, I came up with an idea. I am sure others have done the same because I have seen puff pastry being used for Pate puff, but in much smaller size, of course. So, I shaped the dough to fit my 10 " round Tart Pan - Puff Tart Shell is formed, chilled, sprinkled the top with some sugar and egg washed the top, and baked at 425'F. Beautiful. It puffed up like an awakening giant stretching upwards. The sugar and egg wash coating was to help in giving some shine and flavor and not depend entirely on the pastry cream of some sort for the sweetness. To cut down on the overall usage of sugar, I decided on the beautiful puffy Whip Cream for the topping. That's it. Pressed down on the puffed shell with the palm of my hands to make the well in the center (surprisingly, the shell sprang back... no problem.) Whip cream whipped up with just a tablespoon or so of sugar to taste. Frozen blueberries are -- I saved a pint of wonderful large fresh blueberries from the summer, frozen -- dipped in the simple syrup flavored with Raspberry Liqueur.
Then, I assembled my Blueberries on the Cloud Puff Tart. Taste of the fresh puff pastry is just wonderful. I loved the Puffy pastry coated with sugar. The combination of lightly sweetened whip cream and raspberry liqueur syrup coated blueberries tasted great.
So, here are the pictures.
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