This scrumptious peach and blueberry tarts are simply delicious. Lay the pastry out flat and use a sharp knife to cut into six equal squares, about a centimetre in from the edge mark a border all around each square without cutting all the way through. Place on a baking sheet with a bit of space between. Top each square with the peach slices and scatter on the blueberries, keeping inside the border, chill in the fridge until the pastry is firm, about 20 minutes (or 10 in the freezer) Bake in a preheated oven 200°C for about 15 minutes or until the pastry is risen and golden. Meanwhile heat the sugar, water and vanilla in a small saucepan until the sugar melts and the mixture becomes syrupy. Brush the fruit with the vanilla syrup and allow to cool before serving.