Ingredients
(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
Method
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.