DIY Puff Pastry Mini Tarts with Blueberry Filling

I'm still experimenting with Puff Pastry....I never realized that when you cook this puff pastry in a mini cupcake pan it puffs up so much. I made a wonderful blueberry filling and there was no place to put it. So, I poked the puff pastry and made some space. It crushed really easily and made room for the filling. I put a dab of lemon curd on the bottom then filled the rest with the blueberry filling. Oh yum! They were delicious!

As it turns out they were really easy to make and lots of fun to eat. Here's how...

MAKES: 13
PREP TIME: 20 minutes
COOK TIME: 10 minutes for the dough
8-10 minutes for blueberry sauce

INGREDIENTS:
1 cup fresh or frozen blueberries
3/4 teaspoon cinnamon
2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons corn starch
Lemon curd
1 sheet Puff Pastry, thawed
Powdered sugar (optional)

PREPARATION:
1. Don't forget to thaw your puff pastry for 40 minutes. When thawed, roll out the dough to about 1/8" thick and cut into 2" squares. (I took the dough that was left in between the cutouts and rolled it out again and made more.)
2. Press the dough into the mini muffin tin that has been sprayed with cooking spray and poke holes in the bottom with a fork. The dough will be sticking out on all four sides.
3. Place in a 350*F preheated oven and cook for about 10 minutes until light brown. Remove from oven and let cool.
4. Meanwhile, combine the blueberries, cinnamon, sugar, lemon juice with the corn starch mixed together in a non aluminum pot. Bring to a boil and simmer for 5 minutes, stirring often. The blueberries will start to pop.