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["For almond custard, make a paste of the egg yolk, flour, brown sugar, almond paste and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 7-10 minutes or until thick (mixture will thicken more as it cools). Pour custard into a medium bowl, then press plastic wrap directly onto its surface, to eliminate a skin. Refrigerate until ready to use.", "In a medium saucepan, combine cornstarch and sugar. Add blueberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).", "Heat oven to 350?F. Unfold the pastry sheet onto a lightly floured surface. With a sharp knife, cut dough into 16 squares. Place squares on a parchment lined baking sheet. Starting with one square, cut diagonal lines from within 1/2 inch of the center to each corner. Fold every other corner to the center of the square, overlapping the points, and pinch to seal. Repeat with remaining squares. Brush each with milk and sprinkle with coarse sugar. Bake in a 350?F oven for 15 minutes, or until the pastry is golden brown.", "Remove from the oven. While still hot, push down on the center of each pastry bite with the back of a spoon to create an indentation. Transfer to a wire rack to cool. Top with almond custard, followed by blueberry topping.
