1. Roll out the puff pastry onto a lightly floured surface.

2. Using a heart-shaped cookie cutter, begin cutting out hearts.

3. In a small bowl, whisk together egg and heavy cream to create your egg wash. Using your finger or a brush, brushes the outer edges of half the hearts with egg wash.

4. Spoon one and a half tablespoons of wild blueberry jam onto the center of the egg-wash lined hearts. Place remaining hearts on top of jam-topped hearts.

5. Using a fork, press around the edges of the hearts, sealing them together.

6. Place hearts on a parchment-paper lined baking sheet, and place into the freezer for at least 10-15 minutes.

7. Preheat oven to 400 degrees F.

8. Once the hearts are chilled, using a pastry brush, brush them with the remaining egg wash. Sprinkle with coarse sugar.

9. Bake hearts for 15-20 minutes, or until they're golden brown and puffy.