Preheat the oven to 375 degrees F.
Bring the honey to a low boil in a small saucepan, simmer for 1 minute and remove from the heat. Add the chamomile tea bags, cover, and steep for 10 minutes. Remove the tea bags.
In a medium bowl, combine the blueberries, chamomile honey, cornstarch, lemon juice, and vanilla.
On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment-lined baking sheet and arrange the blueberries over the pastry, leaving a 1-inch border.
Fold the edges up and over the blueberries. Brush the edges with beaten egg and sprinkle with coarse sugar.
Transfer to the oven and bake for 25 to 30 minutes, or until golden brown. It is OK if the edges get dark.
Let cool slightly and serve with vanilla ice cream. Enjoy!
