Open Faced Blueberry Tartlets

Pre-heat the oven to 200°C | 400F. Roll the pastry out on a lightly floured surface to 1/2" thickness.

Divide into 4 and use to line 4 straight-sided 4" tartlet tins. Line the pastry with parchment and baking beans.

Bake for 10-12 minutes until the edges just start to color. Remove from the oven and discard the baking beans and parchment paper.

Return to the oven for 5 minutes to color the bases. Once ready, remove from the oven and allow to cool on a wire rack.

Place the blueberries in a saucepan and add the sugar, lemon juice, and a little water.

Bring to a simmer and cook uncovered, stirring very occasionally, until you have a purple syrup in the base of the saucepan and the majority of the fruit is intact.