Pre-heat oven to 180

Place baking paper onto an oven tray and set aside.

In a medium saucepan place 1 1/2 cups blueberries, 4 tablespoons sugar and 2 tablespoons water. Place over a high heat and bring to a boil stirring constantly. Reduce heat to medium and simmer for 3 minutes. Reduce heat to low and ad in corn flour, stir constantly until mixture thickens and remove from heat. Allow to cool.

Remove pastry from freezer and allow to thaw slightly. Using a sharp knife cut pastry sheets into 6cm x 12cm rectangles. Place half onto baking tray and place a heaped teaspoon of cooled mixture onto each pastry.

Using your finger dipped in a little water, dampen the edges of each pastry and top with remaining pastry rectangle. Using the back of a fork, firmly press around the edges to crimp and seal. Place in oven and bake for 15min or until golden brown.

In the meantime, in a small saucepan combine remaining blueberries, remaining sugar and 2 tablespoons water. Place over a high heat and bring to the boil stirring constantly. Reduce heat to medium and simmer for 5 minutes. Transfer to a fine mesh sieve over a bowl and pour in berries and syrup. Using a spatula or back of a spoon press blueberries into sieve to release any remaining juice.

Allow to cool for 10 minutes then add in icing sugar. Stir to combine using a spatula until smooth and free of lumps.

Remove pop tarts from oven and place on cooling rack until cool to the touch.

Decorate each pop tart with 1 teaspoon of icing, edible flowers and a sprinkle of bee pollen.