Makes 3 tarts

Ingredients:
1 egg
3 tablespoons sugar
1 frozen pie crust shell, thawed
1/4 cup blueberry jam
1 tube lavender cake decorating Icing with a small tip (optional)

Method:
1. Preheat oven to 375°F.

2. Crack the egg into a small bowl and beat it with a fork until well mixed.

3. Sprinkle 1 tablespoon of the sugar on the work surface.

4. Turn the pie-crust shell over onto the sugared work surface. Carefully press the crust down, being careful not to tear it. Sprinkle another tablespoon of sugar on top of the crust. With a rolling pin,
gently roll over the crust to press the sugar in—try not to roll the crust any thinner.

5. Using a large oval cookie cutter, cut out six ovals. Transfer three to a parchment-lined baking sheet. With a pastry brush, brush egg mixture around the edges of each oval, covering only about 1/4 inch
of the edge with egg. Place 1 teaspoon of the jam on each oval and spread it out to where the egg wash begins.

6. With the smallest round cookie cutter you have, or a small knife, cut a small circle out of three of the ovals right in the center. Place these three ovals over the first three ovals. With your finger, gently
press the edges of the tart together to seal them.

7. Brush the top of each tart with the remaining egg mixture. Sprinkle additional sugar on each tart.

8. Bake for 15 minutes, or until golden brown.

9. Decorate with the icing after tarts have cooled.

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