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1
Line two baking sheets with parchment paper; set aside.
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2
On a lightly floured work surface, roll out Puff Pastry dough to slightly less than 1/8 inch thick.
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3
Prick the dough all over with a fork.
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4
Using a 3-inch flower-shaped cookie cutter, cut out 18 identical pieces.
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5
Transfer cutouts to prepared baking sheets.
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6
Cover with plastic wrap; refrigerate for 1 hour, or freeze for up to 1 week (no need to thaw before baking).
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7
Preheat the oven to 425F.
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8
Remove plastic wrap and place another piece of parchment directly on top of pastry; top with another baking sheet.
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9
Bake, rotating sheets halfway through, until pastry is golden brown around the edges and crisp, about 15 minutes.
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10
Remove top baking sheet and parchment paper; continue baking until pastry is golden in the center, 5 to 7 minutes more.
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11
Transfer to a wire rack to cool completely.
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12
In a medium saucepan, combine 1 pint blueberries with the lemon juice, salt, and 3 tablespoons sugar.
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13
Cook over medium heat, stirring occasionally, until berries have burst and their juice has thickened enough to coat the back of a wooden spoon, about 5 minutes.
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14
Set aside to cool completely.
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15
Once cool, stir in remaining pint blueberries.
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16
Whisk the Lemon Custard to soften, and spoon or pipe about 2 tablespoons onto six of the pastry flowers; top each with 2 tablespoons blueberry sauce, letting some drizzle down the sides.
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17
Layer each with another pastry flower and 2 tablespoons each custard and blueberry sauce.
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18
Then sprinkle each of the six remaining pastry flowers with 2 teaspoons of sugar, and brown the tops with a small kitchen torch.
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19
(Alternatively, place the sugared pastry flowers briefly under the broiler.)
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20
Place these pieces on top of the assembled layers, and serve immediately.
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21
In a medium bowl, whisk together the whole egg, egg yolk, lemon juice, and 1/4 cup sugar.
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22
In a medium saucepan, combine the lemon zest, milk, remaining 2 tablespoons sugar, cornstarch, and salt.
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23
Bring to a boil over medium-high heat, whisking constantly.
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24
Remove from heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined.
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25
Pour mixture back into remaining milk, whisking constantly.
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26
Return saucepan to medium-high heat.
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27
Whisking constantly, cook until mixture is bubbling in the center and thick enough to hold a deep trail when stirred with a wooden spoon, about 2 minutes.
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28
Strain mixture through a fine sieve into a medium bowl; whisk in butter.
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29
Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming.
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30
Let cool completely.
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31
Cover and refrigerate until ready to use, up to 1 day.
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32
Chilled Puff Pastry cutouts are placed on a baking sheet, then topped with parchment and another sheet.
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33
The weight of the sheet helps flatten the layers of Puff Pastry as it bakes, resulting in a flaky texture.
