Puff Pastry Pies with Blueberries and Glaze

Ingredients:

Pies

• 3 cups of premium flour + extra for working with the dough
• 2 tbsp. granulated sugar
• 1 teaspoon of salt
• 220 g chilled butter, diced
• 1 egg
• 5 tablespoons cold water (or more if needed)
• 1 tbsp. white wine vinegar

Filling

• 1 jar (350 g) natural berry jam (about 1 and 1/4 cups)
• 1 egg, lightly beaten to coat the dough

Berry glaze

• 1 and 1/4 cups powdered sugar
• 2 tbsp. milk
• 1 tbsp berry jam
• 2 drops neon purple food coloring
• Multicolored sprinkles

Preparation:

1. In a large bowl, combine the flour, granulated sugar, and salt. Using a pastry blender or two knives, cut the butter into the flour until it resembles tiny stones. Lightly beat the egg and add it to the mixture. Then add the cold water and vinegar. Mix until the dough is smooth but still crumbly, adding more water if necessary. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour.
2. Preheat oven to 200°C. Line two baking sheets with parchment paper.
3. On a floured work surface, roll out half the dough into a large rectangle measuring 30 x 40 cm. Cut crosswise into strips measuring 10 x 30 cm. Cut each strip in half to make 8 rectangles of equal size (10 x 15 cm).
4. Filling:
   
   Spoon 2 tablespoons of jam into the centers of four rectangles. Brush the edges with beaten egg. Place the remaining rectangles on top of the jam, pressing the edges with a fork to seal. Press lightly on top to distribute the jam evenly. Transfer to the prepared baking sheet. Bake until lightly golden, 16–18 minutes.
5. Glaze:
   
   Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam, and food coloring. Stir until smooth, then set aside.
6. Remove the tarts from the oven and let them cool for 20 minutes. Drizzle with glaze and sprinkle with colorful sprinkles. Let the glaze set for 1 hour.