Mini Blueberry Galettes

In a food processor or by hand using two forks, process the cold butter, plain wheat flour, icing sugar, and a pinch of salt into fine crumbs. Add the ice water and egg yolk and quickly process into a smooth, slightly sticky dough – do not over-knead. Divide into 5 equal portions (approx. 60 g) and chill for at least 45 minutes.

Preheat the oven to 180 °C and line a large baking sheet with baking paper.

Mix the blueberries with the granulated sugar (reserve some for sprinkling later), cornstarch, and the juice of half an organic lemon.