Preheat oven to 340 °F (170 °C).

Prepare the basic pâte brisée dough.

Roll the dough out 3–4mm thick and poke several times with a fork.

Cut out circles of the right size to line the buttered tartlet pans.

Place the pans on a baking sheet and bake for about 8–10 minutes.

Remove tartlets from the pans and let cool.

For the mousse, mix buttermilk with honey, confectioner’s sugar, and orange zest.

Add water to the gelatin, remove excess water, and dissolve in warmed orange juice.

Add to the buttermilk mixture.

Stir in an ice water bath until the liquid begins to gel slightly, then fold in the whipped cream.

Fill the tartlets with mousse and chill.

Place blueberries on top of each tart.

Pour blueberry sauce onto each plate and place a tart in the middle.

Garnish with preserved apricots and mint and dust with confectioner’s sugar.