1.
Preheat oven to 375º.
2. On a well-floured surface, roll out puff pastry just enough so that
four 5" circles can be cut out (use a plate as a guide). Roll out the
other package of pastry, and cut out two more 5" circles (reserve
remaining pastry for another use). Place cut circles on two baking
sheets, and put them in the freezer for at least 10 minutes.
3. While dough is chilling, combine blueberries, flour, sugar and lemon
juice in a medium bowl, and toss to combine; set aside. Remove pastry
circles from freezer, and brush excess flour from chilled rounds with a
pastry brush.
4. As soon as dough is pliable, pinch the edges until a pleated shell is
formed. Spoon the berry mixture (about ½ cup per tartlet) into the
center. Reshape if necessary.
5. Repeat with the remaining pastry and berries. Freeze again if pastry has softened too much.
6. Brush edges with cold water, and sprinkle with sugar.
7. Bake until edges are golden-brown and berries are bubbling, 30 to 35 minutes.
8. Remove and let cool slightly. Serve with vanilla ice cream.
