Warm blueberry tartlets with fromage frais lemon glaze

11 September 2006
Warm blueberry tartlets with fromage frais lemon glaze


(serves four)

For the pastry
3oz wholemeal flour
1oz raw cane sugar
1oz low fat spread
1oz toasted chopped hazelnuts

For the filling
12oz blueberries
1oz clear honey
Zest of 1 orange finely grated
Zest of 1 lemon finely grated
6tbs fromage frais

For the lemon glaze
1oz raw cane sugar
Juice of 1 lemon
1 egg


Roll out pastry over hazelnuts (1/8in thick). Grease 4 x 3in pastry rings and line with pastry. Bake blind. Cool.

Place honey and zest in pan and gently heat. Add blueberries and warm through.

Sweeten fromage frais with a little honey.

To make lemon glaze whisk raw cane sugar lemon juice and egg over a bain-marie until cooked.

Warm the pastry tartlets in a low oven. Spoon in the cold fromage frais pour warm blueberries on to it. Spoon a little lemon glaze on top and glaze with a blow lamp. Serve with caramelised lemon zest.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking