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.