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- 1 sheet puff pastry
- 8 cups blueberries
- 1 cup sugar
- Zest of 1 lemon
- 3 tablespoons cornstarch
- A pinch of salt
- Freshly grated nutmeg
- 1/4 cup shredded sweetened coconut
On a floured surface, roll out the puff pastry to about the size of your cast-iron skillet. Place the skillet over the puff pastry and cut around the pan.
In a large bowl, toss blueberries with sugar, lemon zest, cornstarch, salt and nutmeg.
Add the berries to the cast-iron skillet, place the puff pastry over the top of the berries and crimp the edges slightly to seal. Cut a few slits in the pastry to vent and sprinkle coconut and a little sugar over the top.
Place the pan onto a sheet tray and transfer to the oven. Cook for 30 minutes or until puff pastry is golden brown and the coconut is toasted.
Let rest for a few minutes and serve warm.