Blueberry Tartlets with Puff Pastry

Instructions:

1. Place blueberries, maple syrup, cornstarch, lemon juice, zest, and cinnamon in a saucepan over medium heat. Stir constantly for 5–7 minutes until the berries burst and the mixture thickens into a glossy, jam-like consistency. Remove from heat and let cool slightly.
2. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Use a circular cutter to punch out 24 rounds.
3. Gently press each pastry round into the cavities of a 24-count mini muffin tin, pressing the dough against the sides to create a well.
4. Spoon approximately 1 tbsp (15ml) of the cooled blueberry filling into each shell.
5. Bake for 15–20 minutes, or until the edges of the pastry are mahogany-colored and the filling is bubbling.
6. Remove from the oven and let cool in the pan for 5 minutes. Lightly brush the tops with a mixture of 1 tbsp maple syrup and 1 tsp lemon juice for a glaze.