Blueberry Butter Tarts

Combine 2 Tablespoons of water with the 2 Tablespoons of cornstarch with a fork or small whisk in a measuring cup. Set aside.

Put the berries into a large mixing bowl. Measure out 1 cup of the berries, including as many of the under-ripe ones as you can find, into a heavy-bottomed saucepan over high heat.

Add 1/2 cup of the water to the berries in the pan, cover and bring to a boil. When the berries and water reach a boil, remove the lid, lower the heat and simmer, stirring constantly, until most of the berries have burst and the liquid has begun to thicken, about 4 minutes.

While stirring constantly, add the cornstarch mixture, the sugar and the lemon juice to the pan. Simmer until the juices become thick and translucent, about 1 minute.

Remove from the heat and pour over the remaining berries in the bowl. Toss gently to coat thoroughly.

Spoon the blueberry mixture into the tart shells. Cover lightly with plastic wrap or a cake dome and allow to rest at room temperature.

Serve with whipped cream or ice cream. Store uneaten tarts (minus the whipped or ice cream, of course) at room temperature for up to two days.